Wednesday, August 20, 2014
Foodie Files: Heirloom Tomato Pesto Pizza with Roasted Kale
I've been on a pizza-making spree recently and this latest tomato and kale is my new favorite -- plus it's easy to make! It all starts with Indian naan for the crust. My favorite is Stone Fire naan available at Costco in the refrigerated section. They make for perfect individual sized pizzas and you can top them however you like!
Pesto (a quick google search will lead you to some pretty basic recipes)
Shredded Mozzarella Cheese
Preheat your oven to 300 °F. Place naan on parchment lined cookie sheet and toast them up for 5 minutes to get them warmed up. Remove the naan from the oven and spread evenly with pesto leaving a small crust around the edge. Add sliced heirloom tomatoes and sprinkle with freshly cracked black pepper and salt, Then sprinkle with mozzarella cheese and bake for 10-15 minutes until cheese is melted and crust is to your desired "crispiness".
In the meantime cut your kale into half inch slices and place in a bowl. Toss the kale with a small amount of olive oil, salt, pepper, and grated parmesan cheese. Place the seasoned kale on a parchment paper lined cookie sheet and place in the oven until wilted an slightly crips around the edges.
Place the roasted kale on top of the pizza once you are ready to serve and sprinkle with some more parmesan cheese. The nutty flavor from the roasted kale compliments the sweet heirloom tomatoes and, well melted cheese on anything is always tasty!
You'll notice I didn't put any measurements on the ingredients list as it really depends on how many pizzas you're making and on your preference! But this is so easy and it tastes like you slaved away in the kitchen for hours! You could even add a bit of truffle oil to your kale if you wanted to be extra fanciful!
My husband doesn't even like kale that much and he ate it up like it was covered in bacon! haha