Pesto, Kale and Sweet Potato Pizza
This Pesto, Kale and Sweet Potato Pizza is one of the pizzas that the General Mills test kitchen staff served to food writers during the Pillsbury Bake-Off. Since the staff developed pizza based on current trends, they targeted this one for people who are into healthy “superfoods.”
Gee, why didn’t they spread it with Greek yogurt and sprinkle on a little quinoa? They could have hit even more of the current trendy health foods, all in one bite!
This recipe was actually my favorite, over the Pudgy Pig Pizza (pulled pork and crushed barbecue potato chips) and Moroccan Madness (eggplant, harissa, and kalamata olives).
Pesto, Kale and Sweet Potato Pizza
Prep Time: 25 Minutes
1 11-ounce can refrigerated thin pizza crust
2 tablespoons sesame seed
2 tablespoons flaxseed
6 tablespoons pepitas (pumpkin seeds)
1 cup diced peeled sweet potato
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
4 cups kale, stems removed, chopped
1/2 cup basil pesto
8 ounces fresh mozzarella cheese, thinly sliced
1. Heat oven to 400°F for dark or nonstick pan, 425°F for all other pans. Spray 15×10-inch pan with sides with cooking spray. Unroll dough in pan; starting at center, press dough into 15×10-inch rectangle. Sprinkle evenly with sesame seed, flaxseed and 4 tablespoons of the pepitas. Gently press seeds into dough.
2. Toss sweet potato, 1 tablespoon of the olive oil, the cumin, chili powder and 1/4 teaspoon of the salt. Place in ungreased large roasting pan. Place pizza crust and sweet potatoes in oven; bake about 8 minutes or until crust is light brown and sweet potatoes are softened.
3. In medium bowl, mix kale, remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt. Massage 2 to 3 minutes or until kale is softened.
4. Spread pesto on partially baked crust. Top with half of the mozzarella cheese. Top with kale and sweet potatoes, followed by remaining mozzarella cheese.
5. Bake 8 to 10 minutes or until crust is crisp and cheese is melted. Sprinkle with remaining 2 tablespoons pepitas. Cut into strips to serve.
Serves 6.