Kale Pesto Pizza
This recipe was developed by Chef Scott Richardson & Mike See at University of Kansas during one of our product trainings.
Click here to view and print a PDF version of this recipe.
Servings: 8
Serving size: 1 slice
Ingredients
¼ Cup Kale Pesto (recipe below)
2 Ounces Zucchini, thinly sliced, grilled
1 Ounce Red onion, thinly sliced
2 Ounces Mushroom, sliced, sauteed
1 Each Tofurky Italian Sausage, sliced
3.5 Ounces Moocho Mozarella Cheese
1 Pizza dough
Preparation
1. Spread the kale pesto onto your pizza dough.
2. Evenly coat pizza with Moocho Mozzarella Cheese.
3. Top pizza with mushrooms, onions, zucchini, and Tofurky Italian sausage.
4. Bake in a 425 degree oven for 3 minutes, then rotate and cook for another 3-5 minutes.
Kale Pesto
This recipe was developed by chefs at the University of Kansas during one of our product trainings.
Click here to view and print a PDF version of this recipe.
Yield: 2 3/4 cup
Ingredients
½ Cup Garlic cloves
8 Ounces Kale, ribs removed
1 Cup Chickpeas, cooked
1 Cup Olive oil
1 Tablespoon Lemon juice
1 Tablespoon Kosher salt
Preparation
1. Blanch kale then cool and pat dry.
2. Mince garlic in robot coupe.
3. Add kale and pulse.
4. Add chickpeas and pulse.
5. While robot coupe is on, add oil and lemon juice.
6. Fold in salt.