Rosemary Roasted Tomato Pesto Pizza

Making pizza together as a family is a great way to up the nutritional value of the meal by using fresh veggies and a whole wheat crust. Plus, it’s lots of fun!

This recipe comes to us from Jessica Levinson, MS, RD, CDN.

Serves 4-6

Ingredients

For the Kale Pesto

• 5 ounces chopped kale
• 2 cloves peeled garlic
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ½ cup part-skim ricotta cheese
• 2 tablespoons grated parmesan cheese
• ¼ teaspoon Kosher salt

For the Rosemary Roasted Tomatoes:

• 1 cup cherry tomatoes, halved lengthwise
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• Pinch Kosher salt

For the Pizza:

• Whole wheat flour for dusting
• 8 ounces refrigerated whole-wheat pizza dough
• Olive oil for brushing
• 1 8 ounce ball fresh mozzarella cheese, sliced into medallions

Cooking Tip of the Week: This recipe only uses half a ball of pre-made pizza dough. Did you know you can freeze the rest for later? Just place the remaining dough in a sealed bag in the freezer. When you want to cook with it, make sure it is completely thawed and at room temperature.

Food for Thought: Is pizza really pizza if it doesn’t have any tomato sauce? Of course! Pizza is the Italian word for “pie” so saying that it has to have tomato sauce would be a little like saying that a dessert pie has to have apples. You can make pizza with any toppings you want! Instead of tomato sauce, you can use pesto or even just a little olive oil. The cheese doesn’t have to be mozzarella, either. Do you like gouda, fontina or gruyere? Give them a try!

Family Dinner Conversation Starter: Describe your dream pizza. What toppings and what kind of cheese would you put on it? Maybe we can make it together next time!

Directions

For the Kale Pesto:

Adult: Bring a large pot of water to a boil and blanch the kale.

Kid: Squeeze out excess water from the kale and add to a food processor.

Kid: Add the remaining pesto ingredients and pulse until well combined and smooth.

Together: Strain the pesto to remove some of the excess moisture and set aside.

For the Rosemary-Roasted Tomatoes:

Adult: Preheat oven to 400 degrees F.

Kid: Line a baking sheet with aluminum foil and toss tomatoes on it with olive oil, rosemary, and salt.

Adult: Roast for 10 minutes, stirring halfway through.

For the Pizza:

Together: Prepare a pizza stone or round pizza tray. If using a metallic tray, coat with oil or cooking spray.

Together: Spread some whole wheat flour on the counter or non-stick rolling mat. Roll the dough into a medium-thin circle.

Together: Carefully transfer dough to pizza tray.

Together: Brush top of dough with olive oil and bake 2-3 minutes until dough is lightly cooked.

Together: Spread about ½ to ¾ cup kale pesto on lightly-cooked dough.

Kid: Top with mozzarella medallions and rosemary-roasted tomatoes.

Adult: Return to oven and bake 12 minutes until the dough is fully cooked and cheese is melted and starting to brown and bubble.

Adult: Slice into six or eight slices and serve hot.

Notes:

Pesto makes about 2 cups. Reserve remaining pesto in refrigerator or freezer for another pizza or to top pasta.