Can I eat pesto pizza every day for the rest of my life?
Specifically this one, with sauteed mushrooms, wilted kale, and (my favorite favorite part) creamy-dreamy goat cheese? Please tell me yes!
I can’t believe it’s Monday already. We had such a good weekend. It was really great. It started out with AJ having his last day at his current job, so we went on a celebratory
beer bike ride with some friends and then had a dinner party thing at our place. I made some cupcakes for AJ to celebrate and we even got him a candle and sang “Happy New Job To You!” The whole darn song.
And then AJ rode dirt bikes all day Saturday and I worked on an exciting project of mine that I’ll get to tell you about soon! And Sunday was errand day, but I got to go buy some new hiking boots thanks to my inlaws!
AND not to mention, I got a Stitch Fix in the mail courtesy of my parents! I happened to LOVE all of the items in the box and decided to keep them all! #winning
So yeah, weekend was pretty darn good. I think the only thing that could have made it better is THIS PIZZA.
We made this about a week ago and I am just DROOLING looking at the pictures right now. I’m so tempted to head out to the store right now and get some dough so I can make it again tonight.
The hardest part about this pizza is shaping the dough. If you’ve ever made pizza at home you know what I mean – it’s not the easiest task in the world (but also not the hardest..). My advice is this:
- If you are new to pizza-making, get out your rolling pin and go to town.
- If you’ve done this a few times, try doing it with just your hands.
- If you’re a pro, toss it in the air and send me pictures for proof (and also be prepared for some kitchen cleanup).
Whichever method you choose, let the dough rest for a bit (~10 mins) when it doesn’t want to get any larger, then come back to it later.
I’ve been really into quick & easy meals lately, so I took the easy road out on this and bough pre-made dough, pre-made pesto, and pre-sliced mushrooms. Talk about shortcuts – you could even buy the kale pre-chopped, too! However, if you want to make your own pesto sauce and pizza dough then go for it.
The goat cheese is super key here, so buy some good stuff that is preferably not pre-crumbled. I’ve found these to be too dry and they don’t melt as well. And we all know that pizza is all about the melty cheese.
And one last thing before we go… can we talk a little bit about how ROUND I actually got the pizza to be this time?!? It’s a miracle. It’s…. it’s almost a circle. I think I really am meant to just eat pizza forever. It’s my calling. Let’s do it!!
Pesto Pizza with Goat Cheese & Roasted Kale
This vegetarian pesto pizza has mushrooms, goat cheese, and sauteed kale on top. Easy & delicious – it’s seriously my new favorite pizza!
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 minutes
- Yield: 6 slices
- 1 lb prepared pizza dough
- 8 oz sliced mushrooms
- 1 bunch kale
- 2 Tbsp olive oil, divided
- 1/3 cup pesto
- 1/3 cup crumbled goat cheese
- crushed red pepper flakes, optional
- If the dough is refrigerated, allow to sit at room temperature for 1 hour before shaping.
- Preheat your oven to 500°F. Dust a flat surface (large cutting board, countertop) and your hands with flour. Shape it into a circle-ish using your hands or a rolling pin.*
- Remove the thick stems from the kale, then chop the leaves into 1″ pieces. Heat 1 Tbsp olive oil in a large skillet and add the mushrooms. Cook, tossing often, until the released juices are mostly evaporated, about 7 minutes. Add the kale and cook for 1 minute, just until softened a bit. Remove from the heat.
- Place the shaped dough on a piece of parchment. Use a pastry brush to brush the remaining 1 Tbsp olive oil over the dough, including the “crust” part where you won’t be putting any toppings.
- Spread the pesto out over the dough, then top with the mushrooms and kale (you might have a bit extra depending on how thick of a crust you made). Finally, top with the goat cheese.
- Remove excess parchment with a pair of scissors, then use a pizza peel to slide into the oven onto a pizza stone* and cook for about 8 minutes.
- Remove to a cooling rack and let cool 5 minutes. Transfer to a cutting board and cut into slices. Eat!
– When shaping, the dough will want to spring back a lot (i.e. it won’t want to get any bigger). When this happens, let it rest for 10 minutes, prep your other ingredients, and come back to it later.
– A larger pizza will mean a thinner crust but will use more toppings. A smaller one will mean a thicker crust. Shape however you like!
– If you don’t have a pizza stone, just bake it on the parchment on a baking sheet. You can even shape it into a rectangle shape to make it fit better, if you want.
– This pizza fed AJ and I for one night, so double the recipe if you’re feeding more people.
Nutrition info per slice (makes 6 slices):