Kale Pesto Pizza with Mozzarella and Sun-Dried Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A homemade pizza topped with vibrant kale pesto, melty mozzarella, and tangy sun-dried tomatoes for a fresh twist on classic flavors. This Italian-inspired pizza recipe (vegetarian), ready in about 30 minutes, blends pizza dough, kale pesto, mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat.
  2. Step 2: Roll out 1 ball of pizza dough on a lightly floured surface to about 12-inch diameter. Dust a pizza peel or flat baking sheet with 1 tbsp cornmeal and transfer the dough onto it.
  3. Step 3: Spread 1/3 cup kale pesto evenly over the dough, leaving a 1/2-inch border around edges.
  4. Step 4: Sprinkle 6 oz shredded mozzarella cheese evenly over the pesto, then scatter 1/4 cup chopped sun-dried tomatoes on top. Drizzle 1 tbsp olive oil over the pizza and sprinkle with 1/4 tsp red pepper flakes if using.
  5. Step 5: Slide pizza onto the preheated stone or baking sheet and bake for 12-15 minutes until crust is golden and cheese is bubbly and lightly browned.
  6. Step 6: Remove from oven, let cool for 3 minutes, slice, and serve warm.

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