Kale Pesto English Muffin Pizza

Kale Pesto English Muffin Pizza

1
bentgrass252 0

"Healthy pizzas, if you are new to kale this is a great way to try it!"

Ingredients 45 m {{adjustedServings}} servings 262 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a pot of water to a boil. Cook kale and garlic in the boiling water until kale is softened, about 5 minutes. Drain and rinse kale and garlic under cold water, reserving the boiling water.
  3. Blend kale, garlic, Parmesan cheese, and about 1 tablespoon of the boiling water in a blender until smooth; add more water as needed to thin the pesto.
  4. Spoon about 1 tablespoon pesto onto each English muffin half; sprinkle with chicken and top with mozzarella cheese. Arrange pizzas on a baking sheet.
  5. Bake in the preheated oven until mozzarella cheese is melted and lightly browned, about 20 minutes.
Tips & Tricks
How to Make Pizza Margherita

See how to make a classic pizza margherita.

Pesto Polenta Lasagna

See how to make delicious pesto and polenta lasagna.

Footnotes

  • Cook's Note:
  • You will have extra sauce. Freeze it, then next time you make pasta add it along with some more chicken to whole wheat pasta.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 1

  1. 1 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Rock_lobster
4/7/2014

Kale Pesto Pizza Muffin Haiku: "Made one for light lunch. (Saved extra 'pesto' for eggs.) Pizza not too bad!" I love kale in all its forms, and this was a new way to enjoy it, but I think it could've benefited from a little s&p or sprinkle of Italian seasoning. I was faithful to the recipe (reducing it to 2 english muffin halves just for my own lunch) and it was delicious and filling. The pesto that I had leftover I used in a mushroom/parm/tomato omelet the next day, and THAT was really good.