Sunday, September 22, 2013

Kale Pesto Pizza

Even though the summer was not that bad this year, we had a few hot days. But still I avoided using the oven to prevent my house from getting heated up. Surprisingly, on the last day of summer, yesterday, it rained and rained fairly heavy. So I thought why not use this opportunity to use my oven and this is what I came up with.
1can (11 oz) Pillsbury refrigerated biscuits
1/4 cup kale pesto, recipe given below
1large plum (Roma) tomato, chopped
1cup shredded Italian cheese blend (4 oz)
2 tablespoons fresh basil leaves, thinly sliced (optional)

Heat oven to 375°F. Spray or grease a pizza pan or  nonstick cookie sheet. Press each dough roll on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
Spread pesto to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.
Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.

For making Kale Pesto
2 cups roughly torn kale, any variety (approximately 3 large stems, tough stalk removed)
1 clove garlic
4 tbsp cashew nuts, toasted
2 tsp lemon juice
1/2 tsp sea salt
2 Green chillies
1/2 cup good quality extra virgin olive oil
Place all ingredients (except olive oil) in the food processor.
Pulse until ingredients are finely chopped.
Turn food processor to on and with food processor running, slowly drizzle olive oil over the ingredients until incorporated.
Turn off food processor and remove pesto to jar.


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