IT’S EASY (and delicious) BEING GREEN.

The new normal is to have pizza night at home. Eat more greens at meals and go plant-based. Your pie will be able to handle it. Pesto pizzas are a great way to use all the fresh kale, zucchini, and other greens that you have in your garden.

Pesto with Kale and Pepita

This pesto is a great alternative to basil. To add a layer of creamy goodness, green pepitas can be used instead of traditional pine nuts.

Remove stems and ribs from 1 large bunch of kale

One cup of torn basil leaves

Raw green pepitas, 1/2 cup

Two cloves garlic smashed

Butter at room temperature, 1 Tbsp

Extra virgin olive oil, 2/3 cup

Use 2-3 tablespoons freshly squeezed lime juice

1/4 cup grated Pecorino

Taste sea salt

You can either coarsely chop or tear the kale leaves. About 5 cups of leaves should be packed. Blanching leaves in boiling water for about 15 seconds or until they wilt. Drain, rinse under cold water, and squeeze out any excess liquid.

Put basil, pepitas, and garlic in the food processor. Whirl the basil, pepitas, and garlic until they are finely chopped. Add butter; while the motor is running, slowly whirl oil and lemon. Add cheese, season with pepper, and turn into a bowl.

About 2 cups.

Super Green Pizza

It makes about eight servings (for hungry people). This recipe makes about eight servings.

One medium zucchini

Buy one bunch of asparagus or one broccoli crown

2 Tbsp hemp seeds

1 Tbsp of grated lemon peel

Oregano leaves and basil leaves dried, 1 tsp.

Use 1/4 teaspoon each of sea salt and black pepper

Dusting with cornmeal or flour

Pizza dough in 2 balls of 1 pound each

Pesto with Kale and Pepita Pesto: 2 cups

2 tsp olive oil

Two large balls of burrata or Fior di Latte cheese drained. (about 250g)

Red pepper flakes – rushed (optional).

Microgreens or basil leaves torn into 1 cup.

Preheat the oven to 450oF. Arrange racks on the top and bottom of the range. Line two large baking sheets in parchment paper.

Slice thinly the zucchini using a mandoline or a sharp knife. Asparagus stalks can be cut in half lengthwise. If using broccoli, you can chop it into small florets.

Stir together the lemon peel, hemp seed, oregano, and basil in a bowl. Add salt and pepper.

Place one of your parchment sheets on the counter. Lightly dust it with cornmeal or flour, and then place the dough in the middle. Roll or stretch the dough using your hands or a rolling pin. Transfer the dough to a baking tray. Repeat the process with the second parchment and dough.

Sprinkle half of the hemp mixture over each rectangle. Place asparagus spears, broccoli, or zucchini on top. Sprinkle the remaining hemp mixture on top. Lightly spray or drizzle with oil.

Bake for 12-15 minutes or until the crust turns golden. Remove the dish from the oven. Place the burrata on top. Bake for 2 minutes until the cheese is warm. Sprinkle pepper flakes over the cheese and microgreens, then spoon the remaining pesto on top.

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