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

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • Spoon about 1 tablespoon pesto onto each English muffin half; sprinkle with chicken and top with mozzarella cheese. Arrange pizzas on a baking sheet.

  • Bake in the preheated oven until mozzarella cheese is melted and lightly browned, about 20 minutes.

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.

Nutrition Facts

262 calories; protein 17.9g 36% DV; carbohydrates 33.2g 11% DV; fat 7.5g 12% DV; cholesterol 31.8mg 11% DV; sodium 410.2mg 16% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/07/2014
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. Read More
(5)