I'm kinda addicted to making homemade pizzas. Normally when it's pizza night, I prepare the dough and toppings before people come over. After the prep-work is done, the oven gets turned up, and then whoever is involved in the pizza decorating process gets to throw on whatever they want for the toppings. While the first pizza is baking, the second one is assembled. When the first is being eaten, the second is baking. A third one gets cooked up sometime in the midst of the pizza madness. It's a beautiful and delicious thing.
Today I decided to make (four) mini pizzas! You can stack them easily in the fridge, or freeze them for later. If you're making this for friends, you can have everyone specialize their own personal pizza.
The kale pesto serves as an alternative to tomato sauce. Because this is a vegan pizza, sans fromage, it's nice to have a more hearty base! The toppings remain very simple, because the kale pesto is the star of the dish. The pesto has delicious nutty and lemon-y undertones, and the texture is creamy and thick. It works perfectly on pizza, but I can't wait to try it out on soba noodles... and I'm sure it would be great with pasta, too!
Vegan kale pesto mini pizzas - what you need:
- 1 batch Smitten Kitchen's simple homemade pizza dough
- Kale pesto
- 1 zucchini, thinly sliced
- handful of mushrooms
+ any other toppings you desire! ... chopped olives or cherry tomatoes would both be awesome additions.
Kale pesto -
What you need:
- 1/2 cup walnuts, slightly toasted
- 1 clove garlic
- 3 cups packed kale
- 1/4 cup fresh mint leaves
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon good sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon cumin
What you do:
In a food processor, pulse together the walnuts and garlic until they resemble fine crumbs.
Add in the remaining ingredients and pulse everything together. You will probably have to push down the kale into the blades a few times in order to get all the ingredients incorporated well.
Continue to blend the pesto until it is smooth and creamy.
This makes 1.5 cups of pesto... more than enough for all the mini pizzas.
Vegan kale pesto mini pizzas - what you do:
Prepare the pizza dough as recommended. This recipe is amazingly simple and so good. Budget 3 hours from start to finish (although actual prep time is only about 15 minutes... the rest is for dough to rise!).
Pre-heat your oven to 220 degrees celsius (~425 degrees F). Line a baking sheet with parchment paper.
Divide the dough into four equal balls, and roll them out until their about one centimeter (1/2 inch) thick.
Spoon a dollop of kale pesto on to each pizza. Spread the pesto out, and place a few slices of zucchini on each pizza. Top off with mushrooms (or any other veggies you want!).
Bake at 220C for 12-15 minutes.
Baking soundtrack - Tunes to inspire your inner baker:
Haters gonna hate.