Kale Pesto Pizza with Mozzarella and Sun-Dried Tomatoes

By · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 30 minutes blends ball (about 12 oz) pizza dough, kale pesto, shredded 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Kale Pesto Pizza with Mozzarella and Sun-Dried Tomatoes take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Kale Pesto Pizza with Mozzarella and Sun-Dried Tomatoes?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Kale Pesto Pizza with Mozzarella and Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kale Pesto Pizza with Mozzarella and Sun-Dried Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Kale Pesto Pizza with Mozzarella and Sun-Dried Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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