Best 3 Sweet Potato Pesto Kale Pizza Recipes

Craving a delectable and nutritious meal? Look no further than this Sweet Potato Pesto Kale Pizza! This culinary creation combines the earthy flavors of roasted sweet potatoes with the vibrant green of kale, all harmonized by a flavorful pesto sauce. Indulge in a crispy, thin crust that perfectly complements the toppings, resulting in a symphony of textures and tastes.

For those seeking a delightful vegetarian option, this pizza is a true gem. The roasted sweet potatoes provide a delightful caramelized sweetness, while the kale adds a touch of peppery freshness. The pesto sauce, bursting with the aromatic flavors of basil, pine nuts, and olive oil, ties all the elements together, creating a harmonious and satisfying bite.

But the culinary journey doesn't end there. This article presents a diverse selection of pizza recipes, each offering unique taste experiences. From the classic Margherita Pizza, adorned with fresh mozzarella, juicy tomatoes, and aromatic basil, to the sophisticated Prosciutto and Arugula Pizza, featuring salty prosciutto, peppery arugula, and a drizzle of balsamic glaze, there's a pizza for every palate.

Whether you're a seasoned pizza enthusiast or a novice cook seeking a delightful culinary adventure, this article will guide you through the art of crafting homemade pizzas that will impress your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a flavorful journey with our Sweet Potato Pesto Kale Pizza and the other delectable recipes featured within.

Let's cook with our recipes!

SWEET POTATO KALE PIZZA

Sweet Potato Kale Pizza image

This Sweet Potato Kale Pizza is a delicious and easy vegetarian pizza option that makes for a fun homemade pizza night!

Provided by Sarah Schlichter, MPH, RDN

Categories Pizza

Time 40m

Number Of Ingredients 15

Ingredients

1 lb pizza dough, I used whole wheat
1/2 cup tomato sauce
1 sweet potato, cooked and dice
1/2 cup mushrooms
1 clove garlic
1-2 cups kale
1/4 cup roasted red peppers
1/4 cup kalamata olives
1/2 tsp italian seasoning
1/4 tsp basil
1/2 tsp oregano
1/4 tsp paprika
1/4 tsp garlic powder
1/3 cup nutritional yeast
1/3 cup mozzarella cheese

Steps:

Preheat oven to 425.
Using a floured rolling pin, roll the dough from the center to the edges until the circle is about ½ inch thick or to your likeness. Transfer to a greased or oiled pizza or baking sheet.
Microwave your sweet potato for 7 minutes. While it is microwaving, sautee the mushrooms in olive oil and garlic. Slowly add in kale and peppers and turn heat to low.
Coat dough with tomato sauce and add toppings, saving the cheese and/or nutritional yeast for last.
Bake for 20-25 minutes and let cool for 10 minutes before serving.

Nutrition Facts : Calories 396 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 8 grams fat, Fiber 9 grams fiber, Protein 16 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 458 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SWEET POTATO AND KALE PIZZA

Sweet Potato and Kale Pizza image

"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.

Provided by Andrea Bemis

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1 package (21 ounces) prepared whole-wheat pizza dough
1 bunch curly kale, stemmed and torn into bite-size pieces
1/4 cup crumbled goat cheese
2 tablespoons shredded Parmesan
1 tablespoon crushed walnuts

Steps:

Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.

VEGAN SWEET POTATO SOUP WITH KALE PESTO

Vegan Sweet Potato Soup with Kale Pesto image

Did you know the contents of your pantry and refrigerator can help boost your immune system? This vegan recipe has fiber, flavonoids, beta-carotene, and the anti-inflammatory compounds in ginger, turmeric, and cayenne, along with omega-3 in the walnuts, and vitamin C in the lemon juice. All this, plus kale, one of the most nutrient-dense foods on the planet! I promise, though, with all the great flavors in the pesto, you will barely know it's kale. Store any extra pesto in the refrigerator, sealed, for up to 1 week.

Provided by Bibi

Categories 100+ Everyday Cooking Recipes Vegan

Time 40m

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
½ cup chopped celery
⅔ cup chopped onion
2 cloves garlic, minced
2 cups vegetable broth, or more to taste
¾ teaspoon ground turmeric
¾ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups cooked and mashed sweet potatoes
1 cup canned unsweetened coconut milk
1 cup kale, stemmed and chopped
½ cup English walnuts, coarsely chopped
¼ cup nutritional yeast
½ lemon, juiced, or more to taste
1 clove garlic
salt and ground black pepper to taste
5 tablespoons extra-virgin olive oil, or more to taste

Steps:

Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
Ladle the warm soup into bowls and spoon some pesto on top of each serving.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 23.9 g, Fat 31 g, Fiber 6.1 g, Protein 7.3 g, SaturatedFat 10 g, Sodium 247.4 mg, Sugar 6.6 g

Tips:

Choose the right sweet potatoes: Look for firm and unblemished sweet potatoes that are about the same size. This will help them cook evenly.
Roast the sweet potatoes properly: Prick the sweet potatoes with a fork and roast them at a high temperature (425 degrees Fahrenheit) for about 45 minutes, or until they are tender. This will help bring out their natural sweetness.
Make sure the pesto is flavorful: Use fresh basil, garlic, and olive oil to make the pesto. You can also add other ingredients, such as nuts or cheese, to taste.
Wilted the kale properly: Heat olive oil in a pan over medium heat. Add the kale and cook, stirring frequently, until wilted, about 2 minutes. Season with salt and pepper to taste.
Assemble the pizza carefully: Spread the pesto evenly over the pizza crust. Top with the roasted sweet potatoes, wilted kale, and mozzarella cheese. Bake the pizza at a high temperature (425 degrees Fahrenheit) for about 10 minutes, or until the cheese is melted and bubbly.

Conclusion:

This Sweet Potato Pesto Kale Pizza is a delicious and healthy meal that is perfect for any occasion. The sweet potatoes are roasted to perfection and the pesto is flavorful and creamy. The kale adds a touch of bitterness and the mozzarella cheese melts perfectly. This pizza is sure to be a hit with everyone who tries it!