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Burst Tomato Pizza with Kale Almond Pesto
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Burst Tomato Pizza with Kale Almond Pesto

This pizza is made with a homemade whole wheat thin crust and topped with fresh pesto, a generous amount of cheese and sweet cherry tomatoes. It’s the perfect way to use your fresh summer produce.
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 cup cherry tomatoes
  • 1 1/2 cup mozzarella cheese, shredded
  • Basil leaves, for garnish

Whole Wheat Pizza Crust

  • 2 teaspoons active dry yeast
  • 1/2 cup warm water (not boiling)
  • 1 cup whole wheat bread flour, spoon and leveled
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Kale Almond Pesto

  • 1/2 cup kale, packed
  • 1/2 cup basil leaves, packed
  • 1/4 cup olive oil + 1 tablespoon
  • 1/4 cup raw almonds, roughly chopped
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon salt
  • 1 large garlic clove

Instructions

  • Prepare the pizza dough: In a medium bowl, mix your active dry yeast with warm water. Stir and let sit for 10 minutes to let it foam. Add your flour and salt to the water and yeast. Mix together, then stir in the olive oil. Form a ball and let the dough rise for 45 minutes in the
    bowl, covered with a towel.
  • Preheat the oven to 325°F.
  • Prepare the pesto: Spread the chopped almonds on a baking sheet. Roast for 6 minutes at 325°F or until lightly golden and fragrant. Place the roasted almonds, kale, basil, olive oil, parmesan, salt and garlic in the mini chopper or mini food processor. Process until you get a
    thick pesto sauce.
  • Increase the oven to 450°F. Lightly grease a pizza crisper with oil or line a baking sheet or pizza stone with parchment paper.
  • Sprinkle a small amount of flour on a clean surface. Spread the pizza dough to form a 12” pizza. Transfer to the prepared sheet or pizza crisper.
  • Spread ¼ cup of the prepared pesto on the pizza dough. Sprinkle with cheese and top with cherry tomatoes.
  • Place the pizza in the oven and cook for 15 minutes until the cheese is melted and golden and the cherries have burst.
  • Serve immediately or store in an airtight container in the fridge.

Notes

This recipe makes approximately a 12” pizza. It makes 4 portions when served with a side salad.
You can skip a step and use a store-bought dough if desired.