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Ham and Pineapple Kale Pesto Pizza
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Ham and Pineapple Kale Pesto Pizza

Bring something special to the table with this well-loved recipe.

Course: Others

Ingredients

  • 1 pizza dough rolled out into large circle or square
  • 1 Tuscan kale small bunch, ribs and large stems removed
  • 1/4 cup pine nuts toasted
  • 1 garlic tiny clove, smashed
  • lemon zest and juice of one small
  • 1/3 cup olive oil
  • salt to taste
  • black pepper to taste
  • 8 pineapple canned rings, patted dry with paper towels
  • 6 Black Forest ham or Canadian bacon, sliced

Instructions

    Cup of Yum
  1. Preheat oven to 500 degrees (F). Roll dough out on a large baking sheet or pizza stone; set aside.
  2. 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.
  3. *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.
  4. 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.
  5. 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.
  6. Bake for 8-9 minutes, or until the cheese is melted and slightly golden. Carefully remove from oven, slice, and serve at once.