Best 3 Sweet Potato Pesto Kale Pizza Recipes
Welcome to the world of culinary creativity! Get ready to embark on a fantastic journey of flavors as we bring you the ultimate guide to cooking a mouthwatering "sweet potato pesto kale pizza." This innovative dish combines the natural sweetness of roasted sweet potatoes, the vibrant kick of homemade pesto, the earthy goodness of kale, and the irresistible crunch of a perfectly baked pizza crust. Let's dive into the delectable details and discover the art of crafting this flavor-packed pizza that will tantalize your taste buds and leave you craving for more.
Here are our top 3 tried and tested recipes!
SWEET POTATO AND KALE PIZZA
"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.
Provided by Andrea Bemis
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.
VEGAN SWEET POTATO SOUP WITH KALE PESTO
Did you know the contents of your pantry and refrigerator can help boost your immune system? This vegan recipe has fiber, flavonoids, beta-carotene, and the anti-inflammatory compounds in ginger, turmeric, and cayenne, along with omega-3 in the walnuts, and vitamin C in the lemon juice. All this, plus kale, one of the most nutrient-dense foods on the planet! I promise, though, with all the great flavors in the pesto, you will barely know it's kale. Store any extra pesto in the refrigerator, sealed, for up to 1 week.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes Vegan
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
- Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
- Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
- Ladle the warm soup into bowls and spoon some pesto on top of each serving.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 23.9 g, Fat 31 g, Fiber 6.1 g, Protein 7.3 g, SaturatedFat 10 g, Sodium 247.4 mg, Sugar 6.6 g
HAILE THOMAS'S "PERFECT PESTO PIZZA WITH SWEET POTATO CRUST" RECIPE BY TASTY
Here's what you need: ground flaxseed, water, sweet potatoes, almond flour, salt, pepper, fresh rosemary, ground flaxseed, cashews, pistachio, fresh basil, fresh cilantro, spinach, lemon juice, salt, pepper, garlic, olive oil, bell pepper, cherry tomato, red onion, fresh arugula
Provided by Ashley Trenkle
Categories Dinner
Yield 6 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 425°F (220°C). Line a 17-inch round or a 18x26-inch (45x66-cm) rectangular metal tray with parchment paper.
- In a small bowl, mix together the flaxseed and water. Let sit for 5 minutes.
- In a large bowl, combine the mashed sweet potato, almond flour, flax egg, salt, pepper, dried rosemary, and additional flaxseed. The mixture will be thick and pasty.
- Spread the mixture onto the tray and flatten slightly. Place the sweet potato crust in the oven and bake for 30-35 minutes, until the edges are crisp and golden.
- While the crust is baking, prepare the pesto. Add cashews, pistachios, fresh basil, cilantro, spinach, lemon juice, salt, pepper, garlic cloves, and olive oil to a food processor and process until mostly smooth with a bit of texture.
- When the pizza crust is done baking, spread the pesto on top, then cover with bell peppers, cherry tomatoes, and red onions.
- Return the pizza to the oven and bake for 5 minutes more. Allow to cool for 10-15 minutes.
- Top with arugala.
- Enjoy!
Nutrition Facts : Calories 563 calories, Carbohydrate 42 grams, Fat 41 grams, Fiber 10 grams, Protein 12 grams, Sugar 11 grams
Tips:
- Roast the Sweet Potatoes First: Roasting the sweet potatoes before adding them to the pizza not only enhances their flavor but also helps them hold their shape during baking.
- Use Fresh Herbs for the Pesto: Fresh basil and parsley add a vibrant flavor to the pesto. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
- Don't Overcrowd the Pizza: Make sure to leave some space between the toppings so that they cook evenly and the pizza doesn't become soggy.
- Use a Pizza Stone or Baking Sheet: A pizza stone or baking sheet will help the pizza cook evenly and give it a crispy crust.
- Watch the Pizza Closely: Keep an eye on the pizza while it's baking to make sure the crust doesn't burn and the toppings don't overcook.
Conclusion:
This Sweet Potato Pesto Kale Pizza is a delicious and healthy meal that's perfect for any occasion. The roasted sweet potatoes, creamy pesto, and crispy kale come together to create a pizza that is both satisfying and nutritious. Whether you're looking for a quick and easy weeknight dinner or a fun and festive party appetizer, this pizza is sure to please everyone at the table.
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