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Pumpkin Seed Pesto Garden Pizza

Today we’re bringing you this bomb Pumpkin Seed Pesto Garden Pizza, packed with fresh and flavorful ingredients. Who doesn’t love pizza? It’s one of the most beloved foods in the world, and being a New Yorker, I take my pizza very seriously. I decided to whip up this greener version of pizza…definitely way healthier than the traditional slice, but just as delicious (I would even dare to say even tastier!)

Instead of using marinara, we whipped up a simple pumpkin seed pesto base. Any pumpkin seed lovers? I absolutely love adding them to baked goods, smoothies, oatmeal, and more. Pumpkin seeds add a healthy dose of protein, magnesium, zinc and copper. They’re also loaded with healthy fat and fiber. Adding them to our pesto helps to create a creamy, rich finish. 

For our dough, we purchased the Trader Joe’s Garlic & Herb dough. It’s super tender and flavorful, but you can very well make your own or purchase another kind. Start by preheating the oven to 400F. Massage a few drops of olive oil onto the dough to prevent it from sticking, and on a floured surface, form a 7×9″ rectangle using your hands or a rolling pin. We actually floured the surface with ground flaxseeds, and that worked really well!

It’s really up to you what shape or size you want to roll your dough into. This 7×9″ crust yields a crust that is thicker more than it is thin- we absolutely love how it came out. If you love thin-crust pizzas, you can use 1/2 of the pizza dough and roll into the same dimensions. Once the dough is rolled, add the crust to a parchment-lined baking sheet.

Blend all of the ingredients for the pesto, salt, to taste, and set aside. In a pan over medium heat, heat the olive oil, add the onions, and sauté for 1-2 minutes. Then add the balsamic vinegar, kale, and sauté for another 1-2 minutes, or until the kale is slightly tender. Set aside. Leave 1/2-cup pesto aside, and pour the rest evenly onto the pizza dough. Top with the sautéed kale, and mozzarella slices. Bake for 10-12 minutes, or until the cheese has melted and the crust is inflated and crisp.

Transfer the pizza to the broiler, and cook for another 3 minutes, or until the crust and cheese has browned. Pay close attention to avoid burning the pizza. Once done, remove from the oven and add the toppings. For the greens, we used watercress, but feel free to use arugula, spinach, or whatever other leafy greens you enjoy. Slice horizontally into 5-6 slices and drizzle a few tablespoons of the remaining pesto sauce, as desired. Enjoy!

Pumpkin Seed Pesto Garden Pizza
Serves 5
Print
For the pizza
  1. 1lb homemade or store bought pizza dough (we used Trader Joe's Garlic & Herb pizza dough)
  2. 1 tablespoon olive oil
  3. 1/2 small onion, sliced
  4. 1 teaspoon balsamic vinegar
  5. 2 cups tuscan kale, thinly sliced
  6. 5 ounces sliced mozarella
For the pesto
  1. 2 cups fresh basil leaves, packed
  2. 1/2 cup pumpkin seeds
  3. 4 cloves garlic
  4. 1/4 cup olive oil
  5. 1/2 cup water
  6. Salt, to taste
For the toppings
  1. 1 cup watercress or arugula
  2. 2 tablespoons sun dried tomatoes
  3. Basil leaves
  4. Chili pepper flakes
Instructions
  1. Preheat the oven to 400F
  2. Massage a few drops of olive oil onto the dough to prevent it from sticking, and on a floured surface, form a 7x9" rectangle using your hands or a rolling pin
  3. Add the rolled crust to a parchment-lined baking sheet
  4. Blend all of the ingredients for the pesto, salt, to taste, and set aside
  5. In a pan over medium heat, heat the olive oil, add the onions, and sauté for 1-2 minutes
  6. Then add the balsamic vinegar, kale, and sauté for another 1-2 minutes, or until the kale is slightly tender. Set aside
  7. Leave 1/2-cup pesto aside, and pour the rest evenly onto the pizza dough
  8. Top with the sautéed kale, and mozzarella slices
  9. Bake for 10-12 minutes, or until the cheese has melted and the crust is inflated and crisp
  10. Transfer the pizza to the broiler, and cook for another 3 minutes, or until the crust and cheese has browned. Pay close attention to avoid burning the pizza
  11. Once done, remove from the oven and add the toppings. Feel free to customize and add your favorites!
  12. Slice horizontally into 5-6 slices and drizzle a few tablespoons of the remaining pesto sauce, as desired. Enjoy!
Food Heaven Made Easy http://www.foodheavenmadeeasy.com/
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4 Comments on Pumpkin Seed Pesto Garden Pizza

  1. Cassie Autumn Tran
    September 6, 2017 at 12:20 am (2 weeks ago)

    Yummy yum! Can I use vegan cheese for this recipe?

    Reply
    • Wendy
      Wendy
      September 6, 2017 at 3:27 pm (2 weeks ago)

      For sure! A vegan ricotta or mozzarella would would really nicely

      Reply
  2. Earl
    September 14, 2017 at 8:54 pm (1 week ago)

    Loving this one! Willl try it this weekend

    Reply
    • Wendy
      Wendy
      September 15, 2017 at 2:02 pm (6 days ago)

      Let us know how it turned out! xo

      Reply

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