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Prep 25min
Total45min
Ingredients12
Servings6
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Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust 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
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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.
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