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Pesto, Kale and Sweet Potato Pizza

Pressing flaxseed, sesame seed and pepitas into the dough adds hearty crunch to this flavorful pizza.

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  • prep time 25 min
  • total time 45 min
  • ingredients 12
  • servings 6
 

Ingredients

1
can (11 oz) Pillsbury® refrigerated thin pizza crust
2
tablespoons sesame seed
2
tablespoons flaxseed
6
tablespoons pepitas (pumpkin seeds)
1
cup diced peeled sweet potato
2
tablespoons olive oil
1
teaspoon ground cumin
1/2
teaspoon chili powder
1/2
teaspoon salt
4
cups kale, stems removed, chopped
1/2
cup basil pesto
8
oz fresh mozzarella cheese, thinly sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F for dark or nonstick pan, 425°F for all other pans. Spray 15x10-inch pan with sides with cooking spray. Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Sprinkle evenly with sesame seed, flaxseed and 4 tablespoons of the pepitas. Gently press seeds into dough.
  • 2 Toss sweet potato, 1 tablespoon of the olive oil, the cumin, chili powder and 1/4 teaspoon of the salt. Place in ungreased large roasting pan. Place pizza crust and sweet potatoes in oven; bake about 8 minutes or until crust is light brown and sweet potatoes are softened.
  • 3 In medium bowl, mix kale, remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt. Massage 2 to 3 minutes or until kale is softened.
  • 4 Spread pesto on partially baked crust. Top with half of the mozzarella cheese. Top with kale and sweet potatoes, followed by remaining mozzarella cheese.
  • 5 Bake 8 to 10 minutes or until crust is crisp and cheese is melted. Sprinkle with remaining 2 tablespoons pepitas. Cut into strips to serve.
  • 1 Heat oven to 400°F for dark or nonstick pan, 425°F for all other pans. Spray 15x10-inch pan with sides with cooking spray. Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Sprinkle evenly with sesame seed, flaxseed and 4 tablespoons of the pepitas. Gently press seeds into dough.
  • 2 Toss sweet potato, 1 tablespoon of the olive oil, the cumin, chili powder and 1/4 teaspoon of the salt. Place in ungreased large roasting pan. Place pizza crust and sweet potatoes in oven; bake about 8 minutes or until crust is light brown and sweet potatoes are softened.
  • 3 In medium bowl, mix kale, remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt. Massage 2 to 3 minutes or until kale is softened.
  • 4 Spread pesto on partially baked crust. Top with half of the mozzarella cheese. Top with kale and sweet potatoes, followed by remaining mozzarella cheese.
  • 5 Bake 8 to 10 minutes or until crust is crisp and cheese is melted. Sprinkle with remaining 2 tablespoons pepitas. Cut into strips to serve.

EXPERT TIPS

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Expert Tips

Make this pizza gluten-free by using Pillsbury® Gluten Free refrigerated pizza crust dough instead. As always, check labels carefully to make sure all other ingredients are certified gluten free.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
330),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
880mg
880%;
Total Carbohydrate
38g
38%
(Dietary Fiber
5g
5%
  Sugars
2g
2%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
210%;
Vitamin C
45%;
Calcium
35%;
Iron
25%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.