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.
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