Baby Kale Pesto Pizza

Ingredients

• 1 Cappello’s Cheese Pizza
• 1 batch baby kale pesto (recipe below)
• 6-7 fresh basil leaves, thinly sliced
• 1 teaspoon lemon zest
• Baby Kale Pesto Ingredients:
• 3 cups packed baby kale
• ½ cup raw walnuts
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

• Position an oven rack and baking sheet to the lowest level, and preheat to 450 F.
• Add all pesto ingredients to a high-speed blender. Blend on medium-low power until the pesto reaches your desired consistency. Stop to scrape down the sides as needed, and test for S&P. If you like a thinner, more drizzle-worthy pesto, continue to add lemon juice and olive oil. If you prefer a dollop-style pesto, use the provided ratios and adjust spices and walnuts as needed.
• Remove the pizza from the freezer and packaging, and decorate with spoonfuls of pesto until desired amount is reached (about ½-¾ of the pesto).
• Carefully place pizza on the baking sheet, and bake for 10-12 minutes, or until crisp and lightly browned.
• Remove pizza from oven, and garnish with fresh basil and lemon zest. Enjoy immediately!

Additional Info

• Original recipe by Leesa from The Purposeful Plate