Pesto, Kale and Sweet Potato Pizza

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

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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