There’s something magical about the moment when you combine unexpected ingredients and discover they’re absolutely perfect together. That’s exactly what happened when I first experimented with this kale and pomegranate pizza. Initially, I was skeptical about putting leafy greens and jewel-like fruit on pizza, but one bite convinced me this combination was pure genius. The earthy kale pairs beautifully with the sweet-tart burst of pomegranate, while the creamy pesto sauce ties everything together in perfect harmony.
Why You’ll Fall in Love with This Recipe
This isn’t your ordinary pizza night fare. Instead, it’s a sophisticated twist that transforms humble kale into something extraordinary. The creamy pesto sauce made with fresh kale creates a vibrant green base that’s both nutritious and incredibly flavorful. Meanwhile, the pomegranate arils add delightful pops of sweetness and texture that surprise your palate with every bite.
What makes this recipe particularly special is how it balances indulgence with health. You’re getting all the comfort of pizza while sneaking in a substantial serving of nutrient-dense kale. Furthermore, the contrast between the crispy pizza crust, wilted kale leaves, and juicy pomegranate creates an exciting textural experience.
Essential Ingredients
For the Pizza Base
- 1 pound pizza dough (store-bought or homemade)
- Cornmeal for dusting
For the Creamy Kale Pesto
- 2 cups baby kale or lacinato kale, stems removed
- 1/3 cup pecans
- 1/4 cup freshly grated Parmesan cheese
- 1 large garlic clove
- 1/4 teaspoon red pepper flakes
- 1/3 cup extra virgin olive oil
- 1/2 cup sour cream
- Salt and freshly ground black pepper to taste
For the Toppings
- 3 cups baby kale or lacinato kale for topping, stems removed
- 4 ounces fresh mozzarella cheese, shredded
- 1/2 small yellow onion, thinly sliced
- 1/2 cup fresh pomegranate arils
- 2 teaspoons olive oil
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Serves: 6 people (1 14-inch pizza)
Step-by-Step Instructions
Preparing Your Oven and Surface
Begin by preheating your oven to 450°F. Next, prepare your pizza stone by placing it in the oven during preheating, or alternatively, dust a large baking sheet with cornmeal. This preparation ensures your pizza will have the perfect crispy bottom.
Making the Creamy Kale Pesto
Place the 2 cups of kale for pesto, pecans, Parmesan cheese, garlic, and red pepper flakes in your food processor. Pulse several times to break down the ingredients, then process continuously while slowly drizzling in the olive oil. Continue processing until the mixture reaches a smooth, uniform consistency.
Transfer the pesto to a bowl and fold in the sour cream until completely combined. Season with salt and pepper to taste. The result should be a vibrant green sauce with a creamy, spreadable texture.
Assembling the Pizza
Roll your pizza dough on a lightly floured surface until it reaches approximately 14 inches in diameter. Carefully transfer the dough to your prepared pizza stone or baking sheet.
Spread the creamy kale pesto evenly across the surface, leaving about a 1-inch border for the crust. Sprinkle the shredded mozzarella cheese over the pesto, followed by the thinly sliced onions.
Adding the Finishing Touches
In a small bowl, toss the remaining 3 cups of kale with 2 teaspoons of olive oil until the leaves are lightly coated. Distribute these dressed kale leaves evenly over the pizza. The oil helps the kale crisp up beautifully during baking.
Baking and Final Assembly
Slide the pizza into your preheated oven and bake for approximately 10 minutes. Watch for the crust to turn golden brown and the kale leaves to become crispy around the edges. The cheese should be melted and bubbling when done.
Remove the pizza from the oven and immediately scatter the fresh pomegranate arils over the hot surface. The contrast between the warm pizza and the cool, juicy arils creates an incredible temperature and texture combination.
Serving Suggestions
This gourmet pizza pairs wonderfully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try sparkling water with a splash of pomegranate juice. Additionally, a simple arugula salad dressed with lemon vinaigrette complements the pizza’s rich flavors perfectly.
Consider serving this as an elegant appetizer by cutting it into smaller squares for parties. Alternatively, pair it with a warm butternut squash soup for a complete autumn dinner that celebrates seasonal flavors.
Creative Variations
Nut Alternatives
Replace the pecans with walnuts, pine nuts, or even pumpkin seeds for different flavor profiles. Each nut brings its own unique taste and texture to the pesto.
Cheese Substitutions
Swap the mozzarella for goat cheese for a tangier flavor, or try burrata for an extra creamy texture. Furthermore, adding a sprinkle of feta cheese creates a Mediterranean twist.
Fruit Variations
While pomegranate is exceptional, dried cranberries or fresh figs work beautifully as alternatives. During summer months, fresh blackberries or sliced pears offer seasonal variations.
Greens Mix
Combine the kale with baby spinach or arugula for a more complex green flavor. This combination adds even more nutritional variety to your pizza.
Make-Ahead Tips
The kale pesto can be prepared up to three days in advance and stored in the refrigerator. Simply cover the surface with plastic wrap to prevent oxidation. When ready to use, give it a quick stir and check the seasoning.
Additionally, you can wash and prep your kale leaves up to two days ahead. Store them in a sealed container lined with paper towels to maintain freshness. The pomegranate arils can also be removed from the fruit and stored in the refrigerator for up to one week.
For busy weeknights, consider assembling the entire pizza (except for the pomegranate) and wrapping it tightly. It can be frozen for up to one month and baked directly from frozen, adding just a few extra minutes to the cooking time.
Important Notes
When selecting kale, choose leaves that are vibrant green and crisp. Remove all thick stems before using, as they can be tough and bitter. If using mature kale, massage the leaves with a little olive oil to help soften them.
The sour cream in the pesto not only adds creaminess but also helps balance the slightly bitter notes of the kale. However, if you prefer a lighter version, Greek yogurt can be substituted in equal amounts.
Pomegranate arils should be added only after baking to maintain their fresh, juicy texture. Adding them before baking can cause them to burst and lose their delightful pop.
Frequently Asked Questions
Can I use frozen pizza dough? Absolutely! Frozen pizza dough works perfectly for this recipe. Simply thaw it completely according to package directions before rolling. Let it come to room temperature for easier handling.
What if I can’t find pomegranate arils? Most grocery stores sell pre-packaged pomegranate arils in the produce section, especially during fall and winter. If unavailable, dried cranberries soaked in warm water for 10 minutes make an excellent substitute.
Can I make this pizza dairy-free? Yes! Replace the sour cream with cashew cream or dairy-free sour cream alternative. Use nutritional yeast instead of Parmesan in the pesto, and choose your favorite dairy-free mozzarella for topping.
How do I prevent the kale from burning? Tossing the kale with olive oil helps protect it from burning while promoting even crisping. If your oven runs hot, check the pizza after 8 minutes and cover any overly browned kale with foil.
Can I prepare individual pizzas instead? Definitely! Divide the dough into 4-6 smaller portions and create personal-sized pizzas. Reduce the baking time to 6-8 minutes and watch carefully to prevent overcooking.
What’s the best way to store leftovers? Store leftover pizza in the refrigerator for up to three days. Reheat in a 350°F oven for 5-7 minutes to restore the crispy texture. Avoid microwaving, as it makes the crust soggy.
Nutritional Information (Per Serving):
- Calories: 385
- Total Fat: 22g
- Total Carbohydrates: 42g
- Protein: 15g
Allergen Information: Contains milk, tree nuts, and wheat
Equipment Needed:
- Food processor
- Pizza stone or large baking sheet
- Rolling pin