How to Make Kale & Pomegranate Pizza

Prepare Perfect Creamy Pesto Base

Blend pesto with cream elements for luxurious sauce consistency.

Create Optimal Kale Texture

Massage with oil to soften while maintaining structure for baking.

Layer Ingredients for Balanced Flavor

Build complementary elements in proper order for taste harmony.

Finish with Fresh Elements

Add pomegranate and garnishes post-bake for maximum visual appeal and flavor contrast.

Baking Tips

For extra crispy kale, you can pre-bake half of it in the oven for 5 minutes before adding to the pizza.

The pomegranate seeds should be added after baking to maintain their fresh burst of flavor and texture.

If pomegranates aren't in season, you can substitute dried cranberries soaked in a little warm water.

Use a pizza stone if available for the crispiest crust.

For a vegan version, substitute plant-based cream cheese and dairy-free mozzarella.

Kale & Pomegranate Pizza with Creamy Pesto Sauce

Name: Kale & Pomegranate Pizza with Creamy Pesto Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-Inspired, Fusion
Ingredients: 1 pound pizza dough (store-bought or homemade); 1/3 cup pesto sauce; 1/4 cup heavy cream; 2 tablespoons cream cheese, softened; 2 cups fresh kale, stems removed and roughly chopped; 1 tablespoon olive oil; 1/2 teaspoon sea salt; 1 1/2 cups shredded mozzarella cheese; 1/2 cup crumbled goat cheese; 1/2 cup pomegranate seeds (arils); 1/4 red onion, thinly sliced; 2 cloves garlic, minced; 2 tablespoons pine nuts; 1 tablespoon balsamic glaze; Red pepper flakes, to taste (optional); Fresh basil leaves, for garnish; Cornmeal or flour for dusting

A gourmet pizza featuring crispy kale, juicy pomegranate seeds, and a rich creamy pesto sauce. This artisanal creation balances earthy greens with bursts of tart sweetness for a sophisticated pizza experience that's both beautiful and delicious.

Prep Time

20 Minutes

Cook Time

15 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

1 pound pizza dough (store-bought or homemade)

1/3 cup pesto sauce

1/4 cup heavy cream

2 tablespoons cream cheese, softened

2 cups fresh kale, stems removed and roughly chopped

1 tablespoon olive oil

1/2 teaspoon sea salt

1 1/2 cups shredded mozzarella cheese

1/2 cup crumbled goat cheese

1/2 cup pomegranate seeds (arils)

1/4 red onion, thinly sliced

2 cloves garlic, minced

2 tablespoons pine nuts

1 tablespoon balsamic glaze

Red pepper flakes, to taste (optional)

Fresh basil leaves, for garnish

Cornmeal or flour for dusting

Instructions

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

In a small bowl, mix together pesto sauce, heavy cream, and softened cream cheese until smooth to create the creamy pesto sauce.

In another bowl, toss chopped kale with olive oil and a pinch of salt, massaging the leaves until they begin to soften.

Dust your work surface with cornmeal or flour and roll out the pizza dough to about 14 inches in diameter.

Transfer the dough to a pizza peel or baking sheet lined with parchment paper.

Spread the creamy pesto sauce evenly over the dough, leaving about a 1/2-inch border for the crust.

Sprinkle minced garlic over the sauce, then add mozzarella cheese.

Distribute the kale evenly over the cheese, followed by red onion slices.

Sprinkle crumbled goat cheese and pine nuts over the top.

Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and beginning to brown.

Remove from oven and immediately top with fresh pomegranate seeds.

Drizzle with balsamic glaze and sprinkle with red pepper flakes if desired.

Garnish with fresh basil leaves, slice, and serve while hot.

Kale & Pomegranate Pizza with Creamy Pesto Sauce

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Kale & Pomegranate Pizza

Kale & Pomegranate Pizza with Creamy Pesto Sauce

Ingredients

Instructions