Search
As you may or may not know, I LOVE pizza. It’s the perfect food to me, and in all honesty, we eat it AT LEAST once a week. It keeps our bellies happy and our home smelling GOOD. There is just something about a big homemade pizza baking in the oven that makes a house a home 😉
This is one of those crazy pizza combos I’ve been thinking on for a while. It’s so simple – skillet “grilled” ham and pineapple, grated mozzarella, and a fresh kale pesto – and so TOTALLY delicious. I’m bummed I didn’t make this sooner.
Pineapple, Ham, and Kale Pesto… we have some catching up to do!
Go on, catch up with them too! I think you’re going to love those colorful guys together just as much as we do 🙂
Ham and Pineapple Kale Pesto Pizza
Ingredients
- 1 Pizza Dough, rolled out into a large circle or square
- 1 small bunch Tuscan Kale, ribs and large stems removed
- 1/4 cup pine nuts, toasted
- 1 tiny clove garlic, smashed
- Zest and juice of one small lemon
- 1/3 cup olive oil
- Salt and pepper to taste
- 8 rings canned pineapple, patted dry with paper towels
- 6 sliced black forest ham or Canadian bacon
Instructions
- Preheat oven to 500 degrees (F). Roll dough out on a large baking sheet or pizza stone; set aside.
- Bring a salted pot of water to boil. While the water is boiling, prepare an ice bath in a large bowl. Once water is boiling add kale, stir, and cook for 30 seconds. Quickly remove with a slotted spoon or tongues and transfer kale into the ice bath to stop any further cooking. Once kale has cooled off (just a minute or two) transfer the kale to a paper towel lined plate and pat dry.
- *While your kale is drying off, you can "grill" your pineapple and ham. Simply heat a large skillet over medium-high and sear each side of the pineapples for 2-3 minutes - when they begin to char it's time to flip - on each side, and the ham for about 1 -2 minutes on each side. You can add a little oil to the pan if it really starts to smoke, but I didn't find it necessary.
- Place kale in a blender or food processor along with the toasted pine nuts, garlic, lemon zest, and juice. Pulse until well blended, then slowly add the olive oil in a light steady stream. Add salt and pepper to taste.
- Spread desired amount of kale pesto over pizza dough (I used the whole amount, but feel free to use half or even a third), then top with mozzarella, ham, and pineapple.
- Bake for 8-9 minutes, or until the cheese is melted and slightly golden. Carefully remove from oven, slice, and serve at once.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
Bookmarked and saved! Thanks for the amazing read
This combination sounds amazing! I am going to have to try it. I’m always looking for different tomato free pizza recipes.
Ok this is happening for our next pizza dinner! It looks so so good!
Kale and just about anything is amazing as far as I’m concerned, this however is brilliant! Gorgeous photos too!
I think pizza once a week should be mandatory, and this one is nothing short of amaze balls. I love how the pineapple caramelized while cooking, so pretty!