Brooklyn Style Kale Pesto Pizza: A Delicious Twist on a Classic Favorite

Brooklyn Style Kale Pesto Pizza is not just a dish; it’s a delightful experience that brings together the vibrant flavors of fresh ingredients and the rich culinary heritage of Brooklyn. As a pizza lover, I can confidently say that this unique twist on a classic favorite has captured the hearts of many, and for good reason. The combination of nutty kale pesto, gooey cheese, and a perfectly crispy crust creates a symphony of taste and texture that is simply irresistible.

Originating from the bustling streets of Brooklyn, this pizza reflects the borough’s innovative spirit and love for fresh, local produce. People adore Brooklyn Style Kale Pesto Pizza not only for its delicious flavor but also for its convenience; it’s a quick and easy meal that can be whipped up in no time. Whether you’re hosting a casual gathering or enjoying a cozy night in, this pizza is sure to impress. Join me as we dive into the recipe and discover how to create this mouthwatering dish in your own kitchen!

Ingredients:

• For the Kale Pesto:
• 2 cups fresh kale, stems removed and roughly chopped
• 1/2 cup walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• For the Pizza:
• 1 pound pizza dough (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• Fresh basil leaves for garnish
• Olive oil for drizzling
• Flour for dusting

Preparing the Kale Pesto

1. Start by washing the kale thoroughly under cold water. Remove the tough stems and roughly chop the leaves. This will help the kale blend more easily.
2. In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until they are golden and fragrant. Be careful not to burn them!
3. In a food processor, combine the chopped kale, toasted walnuts, grated Parmesan cheese, and minced garlic. Pulse a few times until the mixture is finely chopped.
4. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to stop and scrape down the sides a couple of times.
5. Add the lemon juice, and season with salt and pepper to taste. Give it one last pulse to combine everything. Taste and adjust the seasoning if necessary. Set the pesto aside.

Preparing the Pizza Dough

1. If you’re using store-bought pizza dough, take it out of the fridge and let it sit at room temperature for about 30 minutes. This will make it easier to stretch.
2. If you’re making homemade dough, prepare it according to your favorite recipe and allow it to rise until doubled in size, usually about 1-2 hours.
3. Once the dough is ready, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
4. On a lightly floured surface, turn out the dough and gently stretch it into a round shape. You can use your hands or a rolling pin, but be careful not to overwork it. Aim for about 12 inches in diameter.
5. Transfer the stretched dough to a pizza peel or a baking sheet lined with parchment paper. This will make it easier to transfer to the oven.

Assembling the Pizza

1. Spread a generous layer of the kale pesto over the surface of the pizza dough, leaving a small border around the edges for the crust.
2. Evenly sprinkle the shredded mozzarella cheese over the pesto. This will create a delicious cheesy layer that complements the pesto.
3. Next, scatter the halved cherry tomatoes and sliced red onion over the cheese. The tomatoes will add a burst of sweetness, while the onions provide a nice crunch.
4. Finally, sprinkle the crumbled feta cheese on top. This will add a tangy flavor that pairs beautifully with the kale pesto.

Cooking the Pizza

1. Carefully slide the assembled pizza onto the preheated pizza stone or place the baking sheet in the oven. If you’re using a pizza peel, give it a little shake to ensure it slides off easily.
2. Bake the pizza for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Keep an eye on it to prevent burning.
3. Once the pizza is done, carefully remove it from the oven using the pizza peel or baking sheet. Let it cool for a minute or two before slicing.

Garnishing and Serving

Conclusion:

In conclusion, the Brooklyn Style Kale Pesto Pizza is truly a must-try for anyone looking to elevate their pizza game. This recipe combines the vibrant flavors of fresh kale and aromatic basil, creating a pesto that not only tastes incredible but also adds a nutritious twist to your favorite comfort food. The crispy, thin crust is the perfect canvas for this delicious topping, making each bite a delightful experience. For serving suggestions, consider pairing this pizza with a light arugula salad drizzled with lemon vinaigrette to balance the richness of the pesto. You can also experiment with variations by adding your favorite toppings, such as sun-dried tomatoes, artichoke hearts, or even a sprinkle of feta cheese for an extra burst of flavor. If you’re feeling adventurous, try swapping out the kale for spinach or even adding a hint of spice with some red pepper flakes. I encourage you to give this Brooklyn Style Kale Pesto Pizza a try and share your experience with friends and family. Whether you’re hosting a pizza night or simply craving something delicious, this recipe is sure to impress. Don’t forget to snap a photo and tag me when you make it—I can’t wait to see how your version turns out! Happy cooking! Print