Kale Pesto Pizza
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian pizza topped with walnut-based kale pesto and mozzarella, with crispy kale chips scattered on top. Yields one large or two smaller pizzas with vibrant greens and nutty flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough (I used Trader Joe’s)
- 2 cups (8 ounces) grated low-moisture part-skim mozzarella cheese
- 1 cup lightly packed kale, chopped into small, bite-sized pieces
- 1 teaspoon olive oil
- Optional garnishes: red pepper flakes
- 3 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
- 3/4 cup pecans or walnuts
- 2 tablespoons lemon juice (about 1 small lemon)
- 2 to 3 cloves garlic, depending on their size
- 3/4 teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
- 1/2 cup olive oil
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 5403mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1863mg
- Calcium
- 1924mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 5403MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.