Two doses of kale - both in the creamy, garlicky pesto and piled on top - make this pizza a green powerhouse (in the most delicious way, promise!) Top with ruby-red pomegranate arils for color and a little irresistible sweet and salty contrast.
1poundrefrigerated pizza dough or your favorite homemade dough
1batch Creamy Kale Pesto Saucerecipe below
4ouncesmozzarella cheeseshredded (1 cup)
1/2small yellow onionsliced
3cupsbaby kale or lacinato kale leavesribs removed
Pinchkosher salt or sea salt
Creamy Kale Pesto Sauce:
2cupspacked baby kale or lacinato kale leavesribs removed
1/3cuppecanswalnuts work too
1large clove garlic
1/4teaspooncrushed red pepper flakesoptional
1/3cupolive oilplus more if needed
Pinchsalt plus more to taste
Freshly ground black pepper
Preheat oven to 450 degrees Fahrenheit. Sprinkle a pizza stone or large baking sheet with a little cornmeal, if desired. Set aside.
Make the creamy kale pesto sauce. In the bowl of a food processor fitted with the "S" blade, add the 2 cups kale, pecans, Parmesan cheese, garlic, red pepper flakes, and olive oil. Pulse, scraping down the sides if necessary, until pureed. If necessary, drizzle in a little more olive oil, a couple of teaspoons at a time, until it's a saucy consistency and has turned a lighter shade of green. Add the sour cream and a pinch of salt and pulse until blended. Taste and add additional salt and some freshly ground black pepper if desired. Set aside.
Roll out your pizza dough to approximately 14 inches in diameter and transfer to the pizza stone or baking sheet. Pour on the creamy kale pesto sauce and spread with the back of a spoon, leaving a 1/2-inch border. Top with mozzarella, then add the onions in an even layer.
To a large bowl, add 3 cups kale and drizzle with 2 teaspoons olive oil. With your hands, toss well until the leaves are coated with the oil. Pile the kale onto the pizza, spreading to distribute evenly. Sprinkle with a pinch or two of salt.
Bake until the crust is golden brown, the cheese is bubbly, and the kale is cooked down and crispy in places, about 10 minutes, depending on your crust. Remove from oven and top with pomegranate arils. Cut into wedges and serve.