Pizza is an American favorite in the homes of everyone. Changing up the monotony of pepperoni or cheese can be challenging; but, this kale, pine nut and ricotta honey pizza deviates from boring.
The mix of ingredients have a variety of nutrients. Kale not only is a green vegetable, it, like celery, is zero calories and high in fiber. Per calorie, kale has more iron than beef essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more. The pine nuts should be used in moderation but provide essential fats.
Here are some tips to keep in mind:
- I used Pam in place of olive oil to save calories and lower the fat content.
- Be sure to toast the pine nuts. They take only two minutes stovetop and can burn easily. Toasting the nuts provides a nutty aroma.
- I used honey in place of nutmeg. The honey gives the pizza sweetness and softens the tart flavor of ricotta.
- Use as much of the ingredients as you’d like. The toppings should proportion to the size of your pizza.
- I used an eight-inch Boboli pizza crust that was premade.
- I used the ricotta in place of sauce by spreading it along the crust. Then, place pine nuts and kale sporadically. Layer the top with mozzarella and bake for 10 minutes or until the cheese has browned.
- Kale takes a long time to cook–making pre-cooking the kale necessary for adding it to
The pizza is sweet, savory and easy to make. Within fifteen minutes, you have dinner on the table that will surprise your family. Pepperoni, peppers and other boring flavors take a back seat to the new and improved taste of the pizza above. Family and friends will think you spent hours preparing a delicious meal.
Leave a comment with your favorite pizza toppings. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.