Portobello Pesto Pizza

Topped With Crispy Kale Leaves & Mozzarella

  • 20 min
Vegetarian
Give this vegetarian version a try and enjoy the comforting aromas flow in the air. After all, who doesn’t like a good pizza?

Allergens: Dairy, Egg, Gluten, Soy, Wheat
Garlic Portabello & Kale Pizza

Ingredients

4 tbsp
Basil Pesto
1 tbsp
Olive Oil (not included)
2
Pizza Dough
1/4 cup(s)
Unbleached Flour
200 g
Portobello Mushrooms
4 leave(s)
Kale
2
Garlic Clove(s)
60 g
Mozzarella
Nutritional facts
Per serving
Amount / Serving
Calories
746 kcal
Total fat
25 g
Saturated Fat
5 g
Sodium
962 mg
Total Carbohydrate
103 g
Fiber
8 g
Sugar
7 g
Proteins
31 g

Instructions

Stretch out dough
1

Stretch the dough

Preheat oven to 450 F. Stretch out pizza dough slowly (to avoid tears) with floured hands, or roll out with a rolling pin on a floured surface.

Slice mushrooms
2

Prepare the ingredients

Slice portobello mushrooms and mince garlic. Remove kale leaves from stalks (discard stalks) and roughly chop them. Heat olive oil in a pan over medium high heat and add mushrooms and garlic. Cook for 3 min or until mushrooms are tender.

Fold the edges of the dough
3

Prepare the pizza

Meanwhile, place stretched pizza dough onto a baking tray lined with parchment paper and spread pesto on top, leaving a border of about 1 cm.

Top with cheese
4

Add toppings

Top pizza with ½ cheese, garlic mushrooms and kale leaves, then remaining cheese. Bake in oven 12-15 min or until crust is crispy. Serve.