I couldn’t leave for France without a proper goodbye meal
with my one and only handsome boyfriend.
Per his request, I made pizza.
The beauty of pizza is that it’s versatile and tastes good
with just about everything. Well, except that one time I had a pepperoni and
banana pizza in Mexico. Not so much.
Of course I made it MY way. I smothered it in pesto, topped it with vegetables and of course, made a crispy thin crust.
Kale, Mushroom, Zucchini + Pesto Pizza
2 bunches of kale, chopped
3 cloves garlic, minced
1 tsp red pepper flakes
3 cups mushrooms of your liking, quartered
2 zucchinis, 1/4 inch thick slices
1 leek, thinly sliced
3 tbsp pesto
1 cup low fat cheese blend (mozzarella, Parmesan, jack etc)
Do:
1. Sauté mushrooms in hot olive oil. Salt AFTER you sauté. Set aside
2. Sauté zucchini with leeks. Set aside
3. Add oil and red pepper flakes to a large hot sauté pan. Add kale to pan and cook until wilted. Set aside.
4. When pizza dough has been baked for 10 minutes, spread pesto over crust.
5. Arrange mushrooms and zucchini onto the pizza. Top with cheese
6. Bake until cheese is bubbly and the crust is golden brown in a 450-degree oven.
7. Top pizza with kale and enjoy.
1. Sauté mushrooms in hot olive oil. Salt AFTER you sauté. Set aside
2. Sauté zucchini with leeks. Set aside
3. Add oil and red pepper flakes to a large hot sauté pan. Add kale to pan and cook until wilted. Set aside.
4. When pizza dough has been baked for 10 minutes, spread pesto over crust.
5. Arrange mushrooms and zucchini onto the pizza. Top with cheese
6. Bake until cheese is bubbly and the crust is golden brown in a 450-degree oven.
7. Top pizza with kale and enjoy.
SORRY for the abundance of photos. I got a little camera happy....
:)
I love you Tyler, I hope you liked my pizza.
