{recipe of the week} thin crust pizza with potatoes, kale & pesto.


we make pizzas of some sort at least once a week around here, usually on pita or naan breads or whole wheat tortillas, and occasionally on homemade dough. although i’d love to someday find the perfect thin crust dough recipe and cooking technique, it hasn’t happened yet, which is why we tend to stick with pita / tortillas. last week while at the grocery store, though, we found some pre-made whole wheat thin crusts that had a relatively short list of ingredients! SCORE.

i was a little skeptical that these crusts could actually turn into delicious, perfectly thin-crust pizzas, but sure enough, after just 10 minutes in a 425 F oven, they were just what we’d been looking for. these come out perfectly crispy and are a nice, light, flatbread-esque version of pizza, perfect for a quick weeknight meal. (or 3 weeknight meals in a row, if you’re us last week). we made some version of the potato, kale & pesto pizza 3 times last week and as usual, it was more a product of what was hanging out in our fridge than an actual planned meal. but once in awhile these random combinations turn out better than normal, which was the case here, so i figured i’d share the “recipe.”
ingredients (serves 2-3):
-1 pre-made thin whole wheat pizza crust (ours were from hy-vee, but I noticed target’s market pantry brand makes one too)
-tomato-based pizza sauce (this williams-sonoma san marzano one is delicious)
-store-bought or homemade pesto
-1 medium potato, sliced and par-cooked (zap in the microwave for 2-3 minutes)
-a couple handfuls of curly kale, washed and torn into small pieces
-about 1 cup tomatoes (a cherry or grape variety works best)
-parmesan cheese
-salt

directions:
preheat oven to 425 F.
assemble pizza in this order: pizza sauce, pesto, parmesan, potato slices,  kale, tomatoes, more parmesan, salt.
bake on a pizza stone or (greased) large cookie sheet for about 10 minutes or until desired crispyness and melted-cheesiness are reached.

happy pizza making!

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