Making homemade pizza has never been easier! This Kale Pesto Pizza is topped with homemade kale pesto, tomato and burrata cheese for a minimal, yet seriously flavorful pizza recipe.
It’s the weekend, so let’s celebrate with some kale pesto pizza!
Homemade pizza is almost always a good idea, and despite its simplicity, this pizza is crazy flavorful and husband-approved even though he’s not crazy about pesto.
See, I had to find another way to utilize my 5-ingredient kale pesto, and this pizza is just the way to do that. If you’re a fan of homemade pizza, I urge you to try this recipe, mostly because it just screams spring/summer.
Pizza dough: I’ve said it before, but I only ever use the pizza dough from Trader Joe’s (in the refrigerated section) or Whole Foods (in the freezer section) -- both are delicious and yield delicious pizza crust.
Kale pesto: No substitutions, though you could try my almost pesto (link) if kale isn’t your thing.
Tomatoes: Any kind; I used sliced grape tomatoes and they worked great
Cheese: I adore using burrata cheese on pizza because it’s just so dang creamy! Other cheeses that would work are: fresh mozzarella, goat cheese, shredded mozzarella, or even vegan mozzarella to keep this pizza plant-based.
First: Make the pesto. If you haven’t done so already, take 5 minutes to whip up homemade kale pesto in your food processor.
Second: Roll out the dough. Next, flour a work surface and use a rolling pin to roll out the pizza dough, or if you’re like me, use your hands to stretch it out into a rectangle, then transfer it to a large baking sheet.
Third: Add the toppings. Spoon the pesto onto the dough, using the back of a spoon to spread it so that it covers the whole pizza. Then, add the tomatoes but wait to add the burrata cheese.
Fourth: Bake. Bake the pizza for 20 minutes, then take it out of the oven, add the burrata cheese and bake for 5 additional minutes until the burrata has melted and the tomatoes are soft.
Tips and tricks
-If the crust doesn't seem to be browning to your liking, brush a little olive oil over it then place it back into the oven.
-Other topping ideas include: chicken, prosciutto, spinach, asparagus -- SO many things you could add!
How should this be stored?
Store leftovers in a sealed container in the refrigerator for up to 48 hours. To reheat: you can reheat pizza in the microwave, or heat your oven to 350°, place the pizza back on a baking sheet and heat it for 8-10 minutes or until it's warm.
Can I add more cheese?
Yes!! If you want this to be an ooey gooey cheesy pizza, sprinkle some shredded mozzarella overtop of the pesto before baking it. Then, add the burrata cheese for even more cheesiness!
More pizza recipes:
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Kale Pesto Pizza
for the pesto:
for the pizza:
- 1 ball pizza dough store-bought or homemade
- ⅓ cup kale pesto or more
- 1 cup grape tomatoes sliced
- 1 tablespoon olive oil
- 8 oz. burrata cheese
- salt and pepper to taste
- fresh basil for garnish
- Preheat oven to 400°.
- If you haven't already, make the kale pesto.
- Sprinkle a flat surface or baking mat with flour and then use your hands and/or a rolling pin to roll the pizza dough out and transfer it to a large baking sheet.
- Spoon the pesto out onto the pizza dough, then use the back of the spoon to spread it out.
- Top the pesto with the tomatoes, then bake the pizza for 20 minutes. Remove it from the oven, then brush the crust with 1 tablespoon olive oil, and add the burrata cheese. Place the pizza back into the oven and bake for 5 more minutes or until the cheese is melted.
- Remove from oven, cut and enjoy!
UPDATE NOTE: This post was originally published in July 2016. It was updated with new text and photos in March 2021.