Monday, January 16, 2012

What We Ate: Kale Pesto Pizza

A week ago we made some kale pesto.

1 bunch of kale
1/3 cup of toasted walnuts
1/2 cup Parmesan
1/2 cup of olive oil
salt and pepper to taste

We originally made some for pasta and sauteed mushrooms, but then we had extra.  So I came up with an idea for pizza.

And it was amazing.

1 large recipe of pizza dough
1 lb ground sausage, cooked
1/2 cup Parmesan cheese
4 oz goat cheese, crumbled
4 purple potatoes, thinly sliced
olive oil
kale pesto, see above

First you make your dough.  Which by the way we had to use beer dough since we ran out of yeast and Jeff forgot to tell me, it is sub par to real yeast dough, but is okay.  Spread the dough onto a pan, we generally use a jelly roll pan and it takes up the entire sheet. 

Set your oven on a really high temp, like 475 degrees.  

Then you spread olive oil and pesto on the dough.  Then you take some mandolin sliced purple potatoes and place them on top of the pesto and more olive oil. 

Add some already cooked Italian sausage on the pizza.  We used ground, but you can use sausage still in the casing. 

The best part comes next, CHEESE! I used peppered goat cheese and shredded Parmesan.  Then top it off with more olive oil.  

Bake for about 15 minutes or until the potatoes are done, just make sure to not do it too long and have a burnt crust.


It is amazing, you should really try it.

Oh, and I meant to add caramelized red onions on the pizza, but forgot to even cut the onion, it would be a great addition but is still amazing without.

1 comment:

  1. Yum! This looks great! Thanks for linking up to the Tuesday Talent Show! I hope to see you again next week!
    Chef in Training