Kale Pesto Pizza – Crispy Weeknight Green-Goddess Pie

A bright, garlicky pizza with kale pesto and melty cheese that tastes like you tried way harder than you did.

Intro

There are weeknights when you want pizza, but you also want something that feels fresh and vaguely virtuous. Not a sad salad. Not a “wellness bowl” that leaves you rummaging for snacks an hour later. This Kale Pesto Pizza is my go-to when I need dinner to be fast, comforting, and green in the best possible way.

Think: a crisp crust, a swoosh of vibrant kale pesto, pockets of creamy cheese, and that toasty, nutty edge you only get from hot oven time. It’s the kind of pizza that smells like a cozy kitchen and tastes like a little reset without giving up the joy factor. Kale pesto is slightly earthier than basil pesto, but it’s still bright from lemon, bold with garlic, and mellowed by olive oil and Parmesan. On a pizza, it becomes rich and almost silky.

This recipe is also a smart way to use up a big bunch of kale that’s been staring at you from the fridge drawer. You’ll blitz it into a pesto that feels restaurant-y, but it’s genuinely simple. And because pesto is flavorful by nature, you don’t need a long list of toppings to make the whole thing pop. A handful of cheese, maybe some cherry tomatoes or red onion if you want, and you’re in business.

Why you’ll love it

• Weeknight-friendly: Ready in about 30 minutes, including bake time.
• Big flavor, minimal toppings: Kale pesto does the heavy lifting.
• Flexible: Works with store-bought dough, naan, flatbread, or homemade crust.
• A little lighter, still satisfying: Greens plus melty cheese is the sweet spot.
• Great for meal prep: Make pesto ahead and pizza night becomes effortless.

Ingredients

Kale pesto

• Kale, stems removed: 3 packed cups (90 g)
• Garlic: 2 cloves
• Lemon juice: 2 tbsp (30 ml)
• Parmesan cheese, finely grated: 1/2 cup (50 g)
• Walnuts or pine nuts: 1/3 cup (40 g)
• Olive oil: 1/3 cup (80 ml), plus more as needed
• Salt: 1/2 tsp, plus to taste
• Black pepper: 1/4 tsp
• Red pepper flakes: 1/4 tsp (optional)

Pizza

• Pizza dough (store-bought or homemade): 1 lb (450 g)
• All-purpose flour or semolina (for stretching): 1 to 2 tbsp
• Low-moisture mozzarella, shredded: 1 1/2 cups (170 g)
• Fresh mozzarella, torn: 4 oz (115 g, optional but amazing)
• Cherry tomatoes, halved: 1/2 cup (85 g, optional)
• Red onion, thinly sliced: 1/4 small (optional)
• Olive oil (for brushing crust): 1 tsp
• Parmesan (for finishing): 1 to 2 tbsp (optional)

💡 Shopping tip: Grab bagged pre-washed kale if you want this even faster. You’ll still get a vibrant pesto without extra prep.

Step-by-Step Instructions

1. Preheat the oven: Set oven to 500°F (260°C). Place a pizza stone or sheet pan inside to heat for 10 minutes.
2. Make the kale pesto (5 minutes): In a food processor, add kale, garlic, lemon juice, Parmesan, nuts, salt, pepper, and red pepper flakes (if using). Pulse until finely chopped.
3. Stream in olive oil (1 to 2 minutes): With the processor running, slowly add olive oil until a spoonable pesto forms. If it looks too thick, add 1 to 2 tbsp (15 to 30 ml) more oil or a splash of water. It should be bright green and glossy.
4. Stretch the dough (3 to 5 minutes): On a floured surface, stretch dough into a 12 to 14-inch (30 to 36 cm) round. If it springs back, rest it for 5 minutes, then try again.
5. Assemble (3 minutes): Transfer dough to parchment paper. Spread 1/2 cup (about 120 ml) kale pesto over the dough, leaving a 1-inch (2.5 cm) border. Top with shredded mozzarella and torn fresh mozzarella. Add tomatoes and onion if using.
6. Bake (10 to 12 minutes): Slide pizza (on parchment) onto the hot stone or pan. Bake until the crust is deeply golden and the cheese is bubbling with browned spots.
7. Finish (1 minute): Brush crust lightly with olive oil. Sprinkle with Parmesan if you like. Rest 2 minutes, then slice and serve.

💡 Tip: If your kale pesto tastes a little bitter, add 1 more tablespoon (15 ml) lemon juice or a pinch of extra Parmesan. Acid and salt balance kale beautifully.

Variations & Substitutions

• Vegan swap: Use dairy-free Parmesan and mozzarella, or swap cheese for dollops of cashew cream. Add extra toasted nuts for richness.
• Pantry-friendly swap: Replace walnuts with sunflower seeds and Parmesan with nutritional yeast for a budget-friendly, punchy pesto.

Make-Ahead, Storage & Reheating

• Make-ahead: Kale pesto keeps for 5 days in the fridge. Store with a thin layer of olive oil on top to reduce browning.
• Storage: Leftover pizza keeps 3 to 4 days in an airtight container in the fridge.
• Freezing: Freeze baked slices up to 2 months, wrapped tightly and stored in a freezer bag.
• Reheat: Bake at 400°F (205°C) for 8 to 10 minutes (from fridge) or 12 to 15 minutes (from frozen). A skillet works too: cover and heat 5 to 7 minutes until crisp underneath.

Nutritional Info (Estimated, per serving)

(Assumes 4 servings, moderate cheese, pesto as written.)

• Calories: ~520
• Protein: ~21 g
• Carbs: ~55 g
• Fat: ~25 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Arugula salad with lemon vinaigrette and shaved Parmesan
• Roasted cherry tomatoes or blistered broccolini
• A simple tomato soup for cozy pizza-night energy
• Chili oil or crushed red pepper on the side
• Extra lemon wedges for brightening each slice
• A drizzle of balsamic glaze if you like sweet-sour contrast

Recipe FAQs

Can I use store-bought pesto instead of kale pesto?

Absolutely. Basil pesto works great. If it’s very salty, use a lighter hand and add a squeeze of lemon after baking.

Do I need to cook the kale first for the pesto?

No. Raw kale blends up well, and the oven heat mellows it further on the pizza. If your kale is very tough, massage it with a teaspoon of olive oil before processing.

What’s the best crust for this?

Classic pizza dough is ideal, but naan, pita, or flatbread also work. If using flatbread, bake at 450°F (232°C) for 8 to 10 minutes.

Can I make this gluten-free?

Yes. Use a gluten-free pizza crust or cauliflower crust. Bake according to package directions, then finish with pesto and toppings.

Will the pesto turn brown?

It can darken slightly over time. Press plastic wrap directly onto the surface and add a thin layer of olive oil on top to help keep it greener.

Is this pizza spicy?

Not unless you add red pepper flakes or chili oil. Keep it mild, or kick it up with a pinch of flakes and a drizzle of hot honey.

Final Notes

This Kale Pesto Pizza is one of those recipes that quietly becomes a habit. It’s cozy enough for a movie night, but fresh enough that you don’t get that “pizza hangover” feeling afterward. The kale pesto brings a bright, savory punch, and because it’s homemade, you can tweak it exactly how you like: more lemon for zing, more Parmesan for richness, or a little heat if that’s your thing.

If you’re cooking for picky eaters, this is a surprisingly easy win. Kale stops feeling like a chore when it’s blitzed into a garlicky pesto and paired with melty cheese. And if you end up with extra pesto, you’ve basically meal-prepped future you a gift: stir it into pasta, spoon it over eggs, or swipe it onto sandwiches.

If you make it, I’d love to hear how you topped yours. Did you go classic with just cheese, or add tomatoes, onions, maybe a little sausage or mushrooms? Drop a comment with your twist, and if you share it on social, tag it so I can see your green, bubbly masterpiece.