Artichoke Pesto and Kale Pizza with Sundried Tomatoes


pizza dough, thawed
1 jar
lemon artichoke pesto
1/2 cup
sun dried tomatoes, roughly chopped
8 oz
mozzarella, shredded
4 oz
parmesan, shredded
1/2 cup
kale, roughly chopped
lemon, juiced and zested
a dash
salt and pepper
  1. Preheat oven to temperature indicated on pizza dough packaging or review product information on our website for directions.

  2. Roll out dough on a floured surface until it is 1/4 inch thick.

  3. Spread pesto over dough, and evenly distribute mozzarella, Parmesan, and sun dried tomatoes.

  4. Bake until crust begins to brown, usually 14-22 minutes. Check baking progress at least 5 minutes before prescribed baking times.

  5. While the pizza is baking, in a large mixing bowl, add kale and lemon juice and zest. Toss to coat, then massage the kale gently for 1 minute. Let stand 10 minutes.

  6. Add kale to pizza and bake for 4-6 minutes longer, until the cheese has melted and the crust is crispy. Season with pepper, to taste. Serve piping hot.


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