Why You’ll Love Caprese Tortellini Skewers

• Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
• Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
• Pretty & colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!

Ingredients

• Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
• Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
• Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
• Basil – You’ll want lots of fresh basil leaves.
• Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
• Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.

Adaptation/Variation

• Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.

Tip for Success

• Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.

I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.

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Caprese Tortellini Skewers

An easy appetizer made with cherry tomatoes, creamy mozzarella balls, fresh basil, and tasty cheese tortellini! Finish with a drizzle of balsamic glaze to seal the deal.

Keyword caprese appetizer, caprese skewers, caprese tortellini appetizer, caprese tortellini skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 skewers

Calories 61kcal

Author Kare

Ingredients

Balsamic Reduction Glaze:

• 1 cup balsamic vinegar

Caprese Tortellini Skewers:

• 1/2 pound cheese tortellini fresh or frozen; 2 cups; cooked and drained
• 2 pints cherry tomatoes about 48 tomatoes
• 8 ounces ciliegine mozzarella aka cherry-sized mozzarella balls
• 1 bunch fresh basil
• a few pinches coarse sea salt like maldon
• 2-3 tablespoons balsamic reduction aka balsamic syrup

Instructions

Make the Balsamic Glaze:

• Pour the vinegar into a small saucepan over low heat. Bring to a light simmer and simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. Test it by inserting a metal spoon, and if it coats the spoon lightly, it's done. Allow the balsamic glaze to cool completely (it will thicken as it cools). 1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction, so you will have some left over.

Make the Caprese Tortellini Skewers:

• Cook tortellini according to package instructions. Drain and set aside to let cool.
• Rinse and dry the cherry tomatoes.
• Drain the mozzarella balls and place them in a bowl.
• Pick the leaves off of the basil (you'll need around 48), wash, and dry them.
• Set up an assembly line with skewers/cocktail picks and the ingredients.
• Build your skewers by adding a cherry tomato, folded basil leaf, mozzarella ball, tortellini, another basil leaf, and finish with a tomato. Repeat until all skewers are built.
• Arrange on a serving platter and finish with balsamic reduction drizzled over the top and a couple of pinches of coarse sea salt. Serve.

Nutrition

Serving: 2skewers | Calories: 61kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

More Vegetarian Appetizer Recipes

• Cheese and Olive Skewers
• Watermelon and Tofu “Feta” Skewers
• Cucumber Cream Cheese Canapes
• Dill Pickle Deviled Eggs

The post Caprese Tortellini Skewers Recipe appeared first on Kitchen Treaty.

What if I told you that you could make an easy, cheesy lazy lasagna recipe with raw lasagna pasta and no layering? One in which you literally mixed the cheese, sauce, and broken raw pasta together in a big bowl and dumped it in a casserole dish and baked it and out came lasagna? Well, hold on to your horses, because that’s exactly what I’m saying.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Laziest Lazy Lasagna
• Ingredients
• Adaptations/Variations
• How to Make the Laziest Lasagna Recipe Ever
• Tips for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I know a lot of lazy lasagna recipes call for ravioli, and I love that idea! But I wanted to take it one step further. If I was going to make a lazy lasagna, I didn’t want to have to do any layering. (Although, note that I actually did go there with these individual lazy ravioli lasagnas, a long long time ago! I still love this one for one dish two ways dinners.)

I’m a huge fan of Smitten Kitchen’s pasta and squash bake. The method feels so weird – you literally mix everything together in a giant bowl, raw pasta and all, then bake it in a spring form pan – but the result is amazing! And it’s so, so easy.

So, over the years, I’ve been slowly developing a lazy lasagna recipe that uses that method, but the result is lasagna. Okay, caveat – something resembling lasagna, because obviously this isn’t a true, traditional lasagna, even though it tastes like it.

I continued to simplify the recipe until I finally settled on this one, an extra lazy lasagna situation that uses jarred sauce and need only be baked in a 9×13 pan, no springform necessary.

I’m not sure I’ve ever been so proud to be so lazy!

Why You’ll Love Laziest Lazy Lasagna

It tastes like a real cheesy vegetarian lasagna, but it comes together with a fraction of the effort. What’s not to love?!

Don’t get me wrong – I firmly believe there is absolutely a time and a place for real lasagna. My usual vegetarian lasagna recipe is made more traditionally, with an epic homemade Italian tomato sauce that completely seals the deal. (Though it is made without having to boil the pasta first, which is awesome!)

But sometimes, you just need a fast and easy recipe. Granted, this one does take some time in the oven, so you’ll want to plan for that, but the magic is in the fact that this lazy lasagna recipe takes just 5 minutes to prep, leaving you free for everything else you have to do. And that is why is truly is the laziest lazy lasagna recipe ever!

Ingredients

• Marinara sauce/spaghetti sauce – Grab your favorite jar from the store, though if you really want a homemade sauce, I have this Italian tomato sauce recipe that’s really, really yummy, and sometimes I’ll use that if I have it in the freezer.
• Water – Needed to help cook the pasta and make the lasagna the saucy wonder we all know and love when we think of lasagna.
• Mozzarella cheese – I like to go with full-fat (low-moisture) mozzarella, but part-skim works well too.
• Parmesan cheese – Grate it yourself or grab it already shredded at the store.
• Ricotta cheese – One tub.
• Lasagna noodles – You’ll need one box of lasagna pasta, broken into 3- to 4-inch pieces.
• Salt & pepper – For flavor, of course!
• Olive oil – This is for drizzling over the top of the lasagna during the final baking period when you bake it uncovered. It adds a nice bit of flavor, too. It’s not strictly required, but this is how I like to make it.
• Parsley – Optional, but I like the pretty green it adds when sprinkled over the top of the lasagna. You could swap in ribbons of basil, too, or in place of the parsley.

Adaptations/Variations

• Add some greens. Throw in a few handfuls of baby spinach for some added nutrition.
• Make it meaty. Stir some cooked ground beef or ground sausage in with the sauce and cheese for a meaty lasagna.

How to Make the Laziest Lasagna Recipe Ever

First, preheat your oven to 350°F (175°C). Have a 9″x13″ baking dish ready. You can spray it with non-stick spray for easier clean-up, if you like.

To a large bowl, add the marinara sauce, water, 2 cups of the mozzarella, 3/4 cup of the Parmesan, ricotta, salt, and pepper. Mix well.

Break the pasta in 3 to 4-inch pieces directly into the bowl. Grab a big wooden spoon or sturdy spatula, and stir it until all of the pasta pieces are coated.

Pour the pasta and sauce into your 9×13 baking dish and spread it out a bit so it’s even. Sprinkle the remaining mozzarella and parmesan over the top.

Cover the baking dish tightly and bake for an hour. Remove the foil, drizzle with olive oil, and bake uncovered for 15 more minutes to help get the top a bit more golden and bubbly.

Drop some minced parsley over the top if desired and serve!

Tips for Success

• Have faith in the process. I know it’s weird to add water to lasagna. I know it’s weird to break raw pasta into a bowl of sauce and cheeses. Just go with it! It’s worth it!
• Leftovers can be a bit dry. Splash it with water or warm with a bit of extra pasta sauce to help remedy this, or and/or warm it with some extra cheese.
• Buy pre-shredded cheese to make it even easier. Grab pre-shredded mozzarella and parm for the easiest prep ever!

I hope you adore this lazy lasagna recipe as much as I do! It’s one of those super easy shortcut recipes that makes dinner easy yet is still delicious. Homemade is amazing, but sometimes it’s a relief to turn to a good store-bought jar of sauce when it helps get the job done!

More Easy Pasta Recipes

• Baked Boursin Pasta
• Butternut Squash Pasta Bake
• Pasta e Fagioli
• 10 Quick & Easy Pasta Sauces

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The Laziest Lazy Lasagna Recipe Ever

With a short list of ingredients and only 5 minutes prep (for real!) this lazy lasagna recipe uses lasagna noodles, sauce, and cheeses, literally just mixed into a bowl and dumped into your baking dish. The result is a delicious, crowd-pleasing, truly lazy lasagna!

Course entree, Main Course

Cuisine American, Italian

Keyword lazy lasagna, vegetarian lazy lasagna

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 19 minutes minutes

Servings 8

Calories 500kcal

Author Kare

Ingredients

• 24 ounces marinara sauce 1 jar [3 cups]; or your favorite spaghetti sauce
• 1 cup water
• 3 cups shredded mozzarella cheese, divided about 12 ounces
• 1 cup finely grated parmesan, divided about 4 ounces
• 16 ounces ricotta cheese 1 tub; 2 cups
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 16 ounces lasagna noodles 1 box; broken into approximately 3-inch pieces
• 1 tablespoon olive oil
• 1/4 cup fresh minced parsley if desired, for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with non-stick spray if desired.
• To a large bowl, add the marinara sauce, one cup water (I like to swish the water in the marinara sauce jar to get the last bits out), 2 cups of the mozzarella, 3/4 cup of the Parmesan, ricotta, salt, and pepper. Stir well until completely combined.
• Break the lasagna noodles right into the bowl and stir with a sturdy wooden spoon or spatula until the pasta is completely coated.
• Pour the mixture into a 9×13 pan, spreading into a relatively even layer (but it doesn't have to be perfect). Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan evenly over the top.
• Cover tightly with foil and bake for one hour, then remove the foil and drizzle the top with the olive oil. Bake for 15 more minutes, until the cheese is bubbly on top and golden in spots.
• Top with chopped parsley, if desired, and cut into squares to serve.

Notes

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. As with many pasta leftovers, this lazy lasagna can be a bit dry when reheating it, because the pasta soaks in any residual moisture as it sits. When reheating, add a tablespoon or two of water to help it become saucy again. 

Nutrition

Serving: 1g | Calories: 500kcal | Carbohydrates: 45g | Protein: 28g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 662mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 0.01mg | Calcium: 491mg | Iron: 1mg

The post The Laziest Lazy Lasagna Recipe Ever appeared first on Kitchen Treaty.

As you might guess, string cheese brooms are very easy to make! Here’s how to do it.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love String Cheese Pretzel Broomsticks
• Ingredients
• Adaptations/Variations
• How to Make String Cheese Pretzel Broomsticks
• Tips for Success
• More Fun Halloween Snack Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

In planning my kiddo’s Halloween party this year, we brainstormed some fun Halloween snacks – and these String Cheese Broomsticks were top of mind. They’re always a fun, kid-friendly Halloween food, and they hit the trifecta because they’re yummy, easy to make, and can be made ahead of time.

These broomsticks have shown up time and again since having my kiddo, from preschool parties to elementary school gatherings to now.

I know, I know – they’re barely a recipe. But they’re so stinking cute, I just had to make a blog post about them! (We’ve got Cutie Pumpkins coming soon, too!)

Why You’ll Love String Cheese Pretzel Broomsticks

They’re delicious, easy, super cute, and Halloween themed. Basically, what’s NOT to love?!

Ingredients

• String cheese – Grab your fave low-moisture mozzarella string cheese sticks. Full-fat or low-fat both work.
• Pretzel sticks – You’ll want standard-size pretzel sticks, the ones that are about three inches long.

Adaptations/Variations

• Fancier Cheese Broomsticks: Use the green part of a scallion, thin slices of spinach leaves, or a long chive to tie a string around the broom above the “bristles.”
• Dairy-Free/Vegan Broomsticks: I haven’t tested this out yet, but there are vegan and dairy free string cheese products these days! Perfect for dairy allergies or vegan diets.

How to Make String Cheese Pretzel Broomsticks

Open your packages of string cheese and cut each one into thirds.

From there, grab some kitchen scissors and trim each one just over half of the way up, so that you have your broom “bristles.”

Stick a pretzel into the non-bristle end, making a hole with a toothpick first, if you like.

Done!

Tips for Success

• Make-ahead: It’s always better when you can make party snacks ahead of time, and these pretzel broomsticks are perfect for that! Make them up to three days ahead of time and store them in the fridge in an airtight container. Then arrange and serve!
• You may have some casualties. Depending on the string cheese you use, sometimes it will crack when you insert the pretzel. I just plan for this and buy some extra string cheese (and enjoy a couple of broken cheese broomstick snacks).
• Make a hole: I find that if you stick the pretzel directly into the cheese, it can break some cheeses. You’re better off making a hole first.

I hope you love these fun, simple, and kid-friendly string cheese pretzel broomsticks! They’re fun to make AND eat, and kids love them.

More Fun Halloween Snack Recipes

• Witch finger breadsticks
• Mummy hot dogs (meaty or veggie)
• English muffin mummies
• Halloween trail mix (nut free)

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String Cheese Pretzel Broomsticks

This super simple Halloween snack brings a bit of protein to the party table! They're easy to make and fun to eat – and can be made ahead of time.

Course appetizers, snacks

Keyword cheese broomsticks, pretzel broomsticks, string cheese brooms, string cheese broomsticks, string cheese pretzel broomsticks

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24

Calories 29kcal

Author Kare

Ingredients

• 8 mozzarella string cheese sticks
• 24 pretzel sticks

Instructions

• Open your packages of string cheese. Cut each stick into thirds.
• Use a knife or some kitchen scissors to trim the cheese just over halfway up, creating "bristles."
• Stick a pretzel into the non-bristle end. Sometimes I'll use a toothpick to start the hole in order to prevent breaking the string cheese.
• Arrange on a platter and serve, or store in an airtight container in the fridge for up to 3 days before serving.

Nutrition

Serving: 1g | Calories: 29kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Cholesterol: 5mg | Sodium: 80mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.02mg

The post String Cheese Pretzel Broomsticks appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marinated Cheese & Olive Skewers
• Ingredients
• Adaptations/Variations
• How to Make Cheese & Olive Skewers
• Tips for Success
• More Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

A few weeks ago, I signed up to bring a couple of homemade vegetarian snacks to a teacher appreciation event. The theme of the day was “mocktails and appetizers,” which I thought was so stinking cute!

I wanted to bring some easy, hand-held appetizers that were satisfying and filling without being super heavy. I made triangle-shaped cucumber cream cheese sandwiches (I want to share that recipe soon too!) for one side of the platter, and for the other, I decided to come up with some sort of olive-and-cheese-on-a-stick situation.

I found this recipe on the Goya website, decided to make my own spin on it, and loved these cheese and olive skewers so much that I couldn’t wait to share them with you all!

Why You’ll Love Marinated Cheese & Olive Skewers

This olive and cheese appetizer is impressive-looking, yet SO EASY! I love it for just about any occasion, but I’ve got my eye on Christmas especially this year because of the red and green situation.

They’re super portable, really easy to assemble and transport from one location to the next. They go VERY well with wine (I’m absolutely making these cheese & olive skewers the next time I whip up a batch of red sangria!)

Basically, they’re good-looking, taste amazing, easy to make, and super portable. The king of appetizers, these skewers are! 👑

Ingredients

• Green olives – You can really go with any green olive you like here, but I prefer small Manzanilla olives stuffed with pimentos. I like the smaller olives because they look good and don’t overpower the other ingredients
• Peppers – Sweet, mild, slightly spicy piquanté peppers, found in the pickle section of my grocery store, are my go-to for these cheese and olive skewers. Pimentos, roasted red peppers, or other pickled red peppers will work.
• Fresh mozzarella – You’ll want a log of your favorite fresh mozzarella, which, when cut into 3/4-inch cubes, should make right around 3 dozen skewers.
• Olive oil – I like a nice extra-virgin olive oil for these skewers, but it doesn’t have to be extra-virgin nor very expensive.
• Orange – Just your standard navel orange here. You’ll zest and juice it.
• Rosemary – Just a sprig to really infuse the oil with its flavor without being overpowering.
• Garlic – Fresh garlic, sliced, helps infuse the marinade with garlic flavor.
• Crushed red pepper flakes – I like just a little pinch, but if you’re into heat, pour it in!
• Parsley – I like to add this to the marinade after it’s been heated up so that it retains its vibrant green color.

Adaptations/Variations

• Use a different type of cheese: Salty cubes of feta are wonderful for a bold alternative, or use another mild cheese like queso blanco or harvarti, gouda, or even a mild cheddar will work.
• Swap out the sweet piquante peppers: Try slices of pimentos or roasted red peppers, cherry peppers, or if you prefer a hotter pepper, you can opt for something like Mama Lil’s.
• Make it vegan and dairy-free by swapping in a firm vegan cheese or even extra-firm, pressed tofu, which will take on the flavors of the marinade.
• Add in some lemon zest for more zippy citrus flavor.

How to Make Cheese & Olive Skewers

First, you make your marinade. Add the olive oil and other marinade ingredients (except the parsley) to a small saucepan and bring JUST to a simmer. Heat, without boiling, for about two minutes, then remove it from the heat. Throw in the parsley and then let it cool.

Then, cut your fresh mozzarella into cubes, about 3/4-inch or so. Add those to a container along with the olives and peppers. When the marinade is cool, pour it over the peppers, cheese, and olives and toss gently.

Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.

When you’re ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.

Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.

Tips for Success

• Make sure you cool the olive oil mixture completely before adding it to your ingredients. If it doesn’t cool, the warm oil could melt your cheese!
• Make-ahead tips: Begin marinating the ingredients up to 48 hours before assembling your skewers. You can assemble them and refrigerate for up to 48 hours in advance, too.

I hope you love this cheese and olive appetizer as much as we do! These marinated cheese and olive skewers are super easy, simple yet really kinda fancy, and best of all, they taste amazing.

More Appetizer Recipes

• 4-Ingredient Guacamole
• Pizza Pinwheels
• Dill Pickle Deviled Eggs
• Watermelon & Marinated Tofu Skewers
• Buffalo Cheese Ball
• Moroccan Spiced Almonds

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Marinated Cheese & Olive Skewers

The perfect appetizer! Green olives, sweet spicy peppers, and mild cheese are marinated in olive oil, orange, garlic, & herbs. So easy and SO good!

Keyword cheese and olive appetizer, cheese and olives, marinated cheese, marinated cheese and olive skewers

Servings 36

Calories 93kcal

Author Kare

Equipment

• 72 bamboo skewers affiliate link

Ingredients

• 3/4 cup olive oil
• 1 orange zested & juiced
• 2 cloves garlic thinly sliced
• 1 5-inch sprig fresh rosemary
• Pinch red pepper flakes
• 2 tablespoons minced fresh parsley
• 10 ounces small manzanilla green olives stuffed with pimentos 1 [10-ounce] jar should have at least 72 olives, enough for 2 per skewer
• 14 ounces juanita piquante peppers or pimentos, or roasted red peppers
• 16 ounces fresh mozzarella cut into 36 [3/4-inch] cubes

Instructions

• First, make the marinade. To a small saucepan over medium-low heat, add the olive oil, the zest and juice from the orange, garlic, rosemary sprig, and crushed red pepper flakes. Bring to just below a simmer and warm for a couple of minutes until the garlic is fragrant. Remove it from the heat, stir in the parsley, and let it cool completely.
• Cut your mozzarella into around 36 cubes, about 3/4-inch or so. Add those to a container or dish along with the olives and peppers.
• When the marinade is room temp, pour it over the peppers, cheese, and olives and toss gently.
• Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.
• When you're ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.
• Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.

Notes

Recipe adapted from Goya

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 331mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 0.2mg

The post Marinated Cheese & Olive Skewers appeared first on Kitchen Treaty.

They’re super kid-friendly and easy to adapt with your favorite ingredients, or take it to one-dish-two-ways town with one batch for the meat-eaters and another for the vegetarians.

Make these pizza pinwheels ahead of time and just warm them up for the big game. Though honestly, they’re delish served cold, too.

Oh, and don’t forget the marinara for dipping!

In this Article

• The Story Behind the Recipe
• Pizza Pinwheels Ingredients
• Ways to Adapt this Recipe
• How to Make Pizza Pinwheels with Pizza Dough
• Make-Ahead Notes
• More Game Day Recipes
• More Pizza Recipes

The Story Behind the Recipe

At first, I found myself brainstorming all of the Taylor Swift themed foods I could bring to the Super Bowl celebration. We watch the game every year, but my kid and I are 100% Certified Swifties®, so I’d be lying if the possibility of catching a few glimpses of our favorite musician plus our now favorite tightend makes Superbowl Sunday all the better, right?!

But then I realized that T.S. wouldn’t want to make this about her. Because it’s clear she’s there for him and it’s his time to shine. And so I shouldn’t either. Yes, I did think about it that deeply.

But before I decided to be all respectful and stuff, I did think of a few foodstuff possibilities. For instance, these Pizza Pinwheels could be Peace-a Pinwheels. Long Pizza Short? It’s Time to Go Eat Some Pizza?

Those are a stretch but the best I could do.

I may have also considered these possibilities for the menu:

• Now That We Don’t Tacos
• Invisible String Cheese
• Getaway Carnitas (these look amazing for the carnivores!)
• Fry Infidelity
• Champagne Problems
• Corny-Elia Street (if only I had a Mexican street corn recipe, because that would be perfect – this salad looks pretty spectactular though! Or we’ve got this cheesy corn dip.)
• Karma-ffins
• If you’re a meat-eater, there are so many possibilities. All Too Well (Done), I Bet You Think About Meat, and My Sears Ricochet, perhaps? Or, simply, MEat! Okay, I’ll stop now.

Oh, but one last thing. Last weekend, for the Grammys, I’d be lying if I didn’t tell you we had Should’ve Said Nachos for dinner. But that was her night. So I’m okay with that.

Ready for some peace-a pinwheels? Chiefs-a pinwheels? They ARE rather Chiefs colored.

Okay, fine. Pizza Pinwheels. How about that. So boring. So much better.

Pizza Pinwheels Ingredients

• Pizza dough – You’ll need one pound, about 16 ounces. My go-to for easy pizza dough is the Trader Joe’s stuff, but I love to make it from scratch too, when I have the time.
• Olive oil – For brushing the dough.
• Italian seasoning – Adds zesty flavor to these pizza rolls. Make your own Italian seasoning or grab a bottle at the store. You can also add a bit of garlic salt if you like a bit of extra garlic flavor, but it’s optional.
• Marinara or pizza sauce – Use your favorite tomato-based sauce. Grab a jar from the store, or if you’re up for homemade, I love this pizza sauce recipe. This fresh tomato pizza sauce is great too!
• Mozzarella cheese – Grab the low-moisture stuff and shred it yourself for the best melting.
• Parmesan – Grated parm adds such great flavor!

Ways to Adapt this Recipe

• To make it meaty, add a few slices of pepperoni or Canadian bacon before rolling.
• For extra flavor and color, add some fresh herbs like basil and/or parsley.
• Dice up some onions and green bell peppers for a bit of added veggie goodness.
• Make it cheesier with a bit of cheddar, asiago, romano, and/or smoked provolone.
• Honestly, you can add whatever you want to these bad boys! I’d say just add lower-moisture toppings + use chunkier toppings sparingly so that they actually roll up and hold their shape when baking.

How to Make Pizza Pinwheels with Pizza Dough

Divide your pizza dough in half and pat/stretch and/or roll one half into a rectangle approximately 11 inches long and 6 inches wide. Brush with a bit of olive oil, then sprinkle with half of the garlic salt and Italian seasoning.

Use a spoon to spread out half of the sauce, then top with half the mozzarella and a little sprinkle of Parmesan, if you like.

Now is when you get to pretend you’re making pizza cinnamon rolls! Because you basically are. Starting at the long end so that you have the longest roll possible, roll your pizza up. You want to use a firm, confident hand but don’t roll it so tightly that the toppings and sauce squeeze out!

Cut into approximately 1-inch slices.

Lay your pizza rolls flat on a parchment-lined baking sheet and brush with olive oil.

Bake your pizza pinwheels until the dough is golden brown and the cheese and sauce are bubbly.

Serve with marinara or extra pizza sauce for dipping!

Make-Ahead Notes

Bake your pizza pinwheels up to three days ahead of time, allow to cool, then transfer to an airtight container and place them in the refrigerator. You can freeze them for up to one month too! To warm them, place on a baking sheet in a 350 degree oven for 4-5 minutes, then serve. If they’re frozen, allow them to thaw at room temperature for about 30 minutes before baking.

More Game Day Recipes

• Cheesy Mexican-Inspired Corn Dip
• Spicy Black Bean Burger Sliders
• Crock Pot Buffalo Cauliflower Chili
• Buffalo Cheese Ball
• Creamy Spinach Dip with Water Chestnuts

More Pizza Recipes

• Heart-shaped pizzas for Valentine’s Day or any time you want to show the love!
• Individual pizzas for mixed diet families, or just for those who like to make their own pizza their way!
• White Pizza with Spinach & Roasted Garlic
• Broccoli & Meyer Lemon Pizza (trust me!)
• Brussels Sprouts Pita Pizzas

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Pizza Pinwheels

These soft and cheesy pizza pinwheels are a great kid-friendly appetizer for parties and game days. They taste just like pizza, but fun and small!

Course Appetizer

Cuisine American

Keyword cheese pizza pinwheels, pizza pinwheels, pizza pinwheels with pizza dough, pizza roll ups recipe, pizza rolls

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 220kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt optional
• 1 teaspoon Italian seasoning
• 2/3 cup pizza sauce or marinara sauce plus more for dipping
• 8 ounces mozzarella cheese, shredded about 2 cups
• 1/4 cup grated Parmesan cheese

Instructions

• Preheat the oven to 400℉ and line your baking sheet with parchment paper.
• Divide the pizza dough in half, roll out one half to about 10 to 11 inches long and 5 to 6 inches wide.
• Gently brush some olive oil on the dough, add Italian seasoning and garlic salt if using, spread half the sauce on, and add half of the cheese.
• Roll up the short way so you get a long roll of pizza. Slice into about 1 inch pieces and place laid down on baking sheet. This is a bit of a messy process and you'll likely want to reshape the rolls a bit once they're on the pan. Repeat with the other half of the dough.
• Brush the rest of the oil on the top of the pizza rolls and bake for 12-15 minutes or until the dough is golden brown and the cheese and sauce are bubbly.
• Cool slightly and enjoy with some Parmesan on top and some extra sauce to dip them in!

Notes

Bake your pizza pinwheels up to three days ahead of time, allow to cool, then transfer to an airtight container and place them in the refrigerator. You can freeze them for up to one month too! To warm them, place on a baking sheet in a 350 degree oven for 4-5 minutes, then serve. If they’re frozen, allow them to come to room temperature for about 30 minutes before baking.

One Dish Two Ways Option:

Make one cheesy roll as-is and add pepperoni and/or Canadian bacon to the other roll. Bake and serve separately. I like to garnish my vegetarian roll with herbs to help differentiate them. 

Vegan/Dairy-Free Option:

Use a vegan cheese shred that melts well and omit the parmesan.

Nutrition

Serving: 2rolls | Calories: 220kcal | Carbohydrates: 24g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 717mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg

The post Pizza Pinwheels appeared first on Kitchen Treaty.

Well, boo. The first time I made these, they were totally mummies. The cheese melted into perfect gauze-like stripes. And then, I decided to make them and photograph them for the blog, and of course when I decided to do that, the cheese melted together a bit and they were kind of more ghosts than mummies.

Whether ghosts or mummies, they’re perfect for Halloween, so I’m going for it.

These Garlic Cheese English Muffin Mummies are super easy, fun to make with (and for) the kiddos, and tasty to boot. Start with plain English muffins, brush on an olive-oil-and-garlic mixture, and cover all over with string cheese strands. (Whole milk string cheese will melt together more like those photographed; part skim will melt into more of a mummy-like state. I now know.)

Tuck in a couple of olive eyes and bake.

Tell you what, I’d be goblin these up if I could tolerate more dairy. More for the kiddos, I guess.

(more…)

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We are knee deep in strawberry season! Let us raise our hands and rejoice loudly. Or we could be reasonable adults and just eat them in peace while not bothering our neighbors with our strawberry love excitement.

Juicy strawberries make this caprese salad even more summery – it’s possible!

Table of Contents

• Strawberry Caprese Salad Ingredients
• Storage & Meal Prep Notes

• Jump to the full, printable recipe
• Read reviews & comments

Strawberry Caprese Salad Ingredients

• Cherry tomatoes – cut in half. If you prefer strawberries only, just replace these with more strawberries. Both ways are delicious!
• Strawberries – fresh, cut into quarters
• Mozzarella balls (bocconcini) – If you cannot find those cute little mozzarella balls seen in the photo, it’s okay – just buy a large fresh mozzarella ball and cut it up. It doesn’t really matter what shape the mozzarella is in because it tastes the same any way you slice it! (See what I did there?)
• Fresh basil
• Olive oil
• Balsamic vinegar
• Salt & pepper

Storage & Meal Prep Notes

It should also be noted that this salad really does taste the best the day it’s made. The strawberries and tomatoes can get a bit watery if you let them sit for too long.

I like to cut up my strawberries and tomatoes a few hours beforehand and keep them stored separately. That way when it’s time to eat I can throw everything together in a big bowl, give it a toss and BOOM side dish done!

I have also been known to eat this whole salad for dinner so don’t worry if you get the same craving. It’s totally reasonable!

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Strawberry Caprese Salad

Juicy-sweet strawberries elevate caprese salad into something even more special in this perfect-for-summer salad.

Keyword strawberry caprese, strawberry caprese salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 238kcal

Author Kare

Ingredients

• 2 cups cherry tomatoes cut in half; about 2 dry pints
• 2 cups strawberries quartered; about 1 pint
• 4 ounces small fresh mozzarella balls aka bocconcini; 1 cup
• 1/3 cup fresh basil chiffonaded or torn
• 1/4 cup olive oil + a little more if desired
• 3 tablespoons balsamic vinegar + a little more if desired
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• In a large bowl combine tomatoes, strawberries, mozzarella, and basil. Stir to combine.
• In a small bowl, whisk together olive oil and balsamic vinegar. Pour over the salad and stir to coat. (You can add more olive oil and vinegar if desired but this depends on your love of dressing.)
• Season with desired amount of kosher salt and black pepper. Serve immediately.

Notes

Best served immediately, but leftovers can be kept in an airtight container in the fridge for up to 24 hours. 

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 11g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 178mg | Potassium: 293mg | Fiber: 2g | Sugar: 7g | Vitamin A: 479IU | Vitamin C: 60mg | Calcium: 128mg | Iron: 1mg

This recipe was originally created for Kitchen Treaty by Brandy of Nutmeg Nanny.

The post Strawberry Caprese Salad appeared first on Kitchen Treaty.

Note from Kare: Cheese lovers, attention please! Today Brandy from Nutmeg Nanny is bringing you this seriously decadent Spinach Artichoke Grilled Cheese. Bonus: it’s on the table in 20 minutes!

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I’m going back to my childhood and making one of my favorite dishes – grilled cheese. But, since I’m an adult now I’m going to give it an adult twist.

I have always had a crazy love for spinach artichoke dip but have been known to not share and overindulge when I see it at parties. So I took all that dip flavor and put it in between two slices of perfectly grilled bread.

I will warn you – this Spinach Artichoke Grilled Cheese is messy. However, I’ve never been one to shy away from food simply because it’s messy. If that was the case I would never eat another chicken wing again and we know that’s not happening!

The other issue that arises from a messy sandwich is the actually grilling of the sandwich. You go to flip and the bread doesn’t stay in place and then you’re left with a giant mess. Well, I have a little tip for you. If you have a Panini press, they are perfect for making grilled cheese sandwiches. It ensures that each sandwich is cooked equally on both sides – and there is zero flipping! That means that while a little of the mixture might come out the sides you aren’t trying to fight with the sandwich in a pan.

I used fresh spinach in this sandwich but if you were short on time you could totally use a little frozen chopped spinach. It’s actually something I always keep on hand because it can be thrown into almost anything – casseroles, sandwiches, pasta and even smoothies. Just remember to always squeeze the extra water out of your frozen spinach. No one wants a watery grilled cheese – yuck!

Oh and don’t forget to serve your sandwich with a big bowl of tomato soup. What’s a grilled cheese without tomato soup?

More Grilled Cheese Recipes

• Classic Grilled Cheese Sandwiches – everything you need to know to get perfect grilled cheese sandwiches every time!
• White Pizza Grilled Cheese with Ricotta
• Artichoke Arugula Pesto Grilled Cheese
• Butternut Squash Grilled Cheese
• Cranberry, Pear, & Brie Grilled Cheese
• Balsamic Strawberry & Brie Grilled Cheese Sliders
• 32 more grilled cheese sandwich recipes

More Artichoke Recipes

• HowIf you’re an artichoke fiend, be sure to check out my post all about how to prep, cook, and eat fresh artichokes
• Creamy Artichoke Baked Pasta
• Artichoke Arugula Pesto Grilled Cheese

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Spinach Artichoke Grilled Cheese

Inspired by the classic dip, with spinach, artichoke hearts, and three cheeses. The ultimate adult grilled cheese!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Author Kare

Ingredients

• 4 teaspoons extra virgin olive oil divided
• 3 cups fresh baby spinach 3 ounces
• 1 small shallot minced
• 1 6 ounce jar marinated artichoke hearts, roughly chopped
• 2 ounces mozzarella cheese shredded (about 1/2 cup)
• 2 ounces Parmesan cheese shredded (about 1/2 cup)
• 2 ounces cream cheese room temperature
• Kosher salt and pepper to taste
• 4 slices crusty bread like como or ciabatta

Instructions

• Set a medium skillet over medium heat. When hot, add 1 teaspoon olive oil. Add in the spinach. Cook, stirring occasionally, just until the spinach is wilted. Transfer spinach onto a paper-towel-lined plate. The paper towel will help soak up the moisture from the spinach.
• To the same pan add the remaining 1 teaspoon olive oil. Add the shallot and cook, stirring occasionally, until soft, about 3 minutes.
• To a medium bowl add the cooked spinach, shallots, chopped artichoke hearts, shredded mozzarella cheese, shredded Parmesan cheese, and cream cheese. Mix together until blended. Taste and season with desired amount of kosher salt and pepper. Brush remaining olive oil onto one side of each slice of bread. Flip the bread over and cover two slices with equal parts of the spinach artichoke filling. Top with remaining slice of bread (leaving the oiled sides out).
• To cook on a panini press: Heat your panini press to medium-high. Add sandwich to press. Let cook slowly until the outside of the bread is golden brown and the inside is melted and warm, about 10 minutes.
• To cook in a skillet: Wipe out saute pan and place over medium heat. Place the sandwich in the skillet. Cook, pressing sandwich with the bottom of a spatula and carefully flipping every couple of minutes, until golden on both sides and melted through.

More melty-gooey-good grilled cheese recipes:

• White Pizza Grilled Cheese – for-real deliciousness.
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.

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I used to hate on cauliflower.

As a long time broccoli lover, it always just seemed like its not as tasty white cousin to me who happened to also cost like twice as much. So I never bought it.

Then all these cauliflower crazes started appearing. First it was pizza crust (um, what?!) then cauli-bites all sauced up with buffalo sauce became a thing, next thing you know people are mashing it up and calling it faux mashed potatoes. I really thought the world had gone mad.

Then, a few years ago, I did a Whole30 and I finally caved to the mashed cauliflower thing. And guess what? I didn’t hate it. In fact, mixed with some creamy coconut milk, garlic and herbs, it was pretty darn delicious (funny what your brain deems delicious when you’re off sugar for a month).

Slowly but surely, after that, cauliflower started making some guest appearances in my diet. If we were dating, I’d call this the I’ve yet to introduce him to my family, but I kinda really like the guy stage.

Now I’m at the point where it’s sneaking its way into all sorts of meals, most recently, this Lightened-Up Queso Fundido.

If you’ve ever had the real dish at a Mexican restaurant, you know queso fundido is decadent beyond words. Hot, gooey cheese upon cheese upon more cheese and it’s of course, insanely delicious. It’s also a clogged artery waiting to happen.

With cauliflower as the base and about one third of the cheese you’d normally use, this lightened up queso fundido transforms into a dish you can feel a little bit better about eating.

Good news is it’s not like your cheese dip went and got all vegetable-y on you either. The cauliflower flavor kind of just blends into the background so you definitely still get that gooey cheese factor that’s pretty much the backbone of a good queso fundido.

Plus, with an optional chorizo topping, it’s easy to customize for meat-eaters and vegetarians eating together. Just top the carnivores’ portions with a bit of spicy chorizo and they’re good to go.

Cauliflower, I apologize. All those wasted years, it was me, not you.

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Light Queso (Creamy Cauliflower & Cheese Dip)

A lightened-up queso fundido with only 1/3 the cheese! All the creamy cheesiness you love of the classic Mexican dish, made healthier with a hidden veggie boost.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 1/2 head cauliflower florets about 4 cups
• 2 medium cloves garlic
• 1/4 cup milk + a little more if needed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons butter
• 1 small yellow onion diced
• 3 ounces pepper jack cheese shredded (about 3/4 cup)
• 2 ounces mozzarella cheese shredded (about 1/2 cup)
• 1 ounce queso fresco crumbled (about ¼ cup)
• Tortilla chips for serving

Topping options:

• Cooked chorizo for the carnivores
• Sliced jalapenos
• Diced tomatoes
• Crumbled queso fresco
• Cilantro

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Place cauliflower florets in a large skillet or pot with a cover. Fill with water until the entire bottom of the pan is covered. Bring to a boil. Cover and cook until fork tender, 5-7 minutes. Drain water and transfer cauliflower to a food processor fitted with the s-blade or a high-powered blender.
• Add garlic, milk, salt, and pepper to the food processor or blender along with the cauliflower. Process until completely smooth, scraping down the sides as needed. Add a little more milk if necessary to get things moving. Set aside.
• Place butter in a 10-inch cast iron skillet over medium heat. Add onions and cook until softened, 2-3 minutes. Add the cauliflower mixture to the skillet and reduce heat to low. Add cheeses to the skillet and mix until well combined.
• Transfer the skillet to the oven and bake for about 15 minutes until top starts to turn golden brown and bubbly. You may want to finish it off with 1-2 minutes under the broiler for extra golden brown goodness.
• Remove from oven and finish with your favorite toppings. Serve warm with tortilla chips.

The post Light Queso (Creamy Cauliflower & Cheese Dip) appeared first on Kitchen Treaty.

My recipes usually start out as haphazard semi-ordered lists, saved right here in “draft” – or unpublished – form on the blog. I love having all of my notes saved easily in one place, but on the flip side, I’m terrified that one day I’ll wake up to find I accidentally published something that reads like this:

Layer on crust —

creamy kale pesto sauce
could add cooked chicken here
mozzarella cheese
onions
3-4 cups baby kale tossed with 2 teaspoons olive oil – pile it on!
Pinch salt
Bake
Sprinkle with pomegranate seeds

NIRVANA

I guess my notes for this Kale & Pomegranate Pizza with Creamy Pesto Sauce do pretty much sum up what I’m about to say. Yes – it’s really, really good, yes, even “NIRVANA.” It’s got a rich and garlicky pesto sauce in lieu of the traditional tomato, then it’s layered with melty mozzarella, a few bits of onion here and there, and a giant pile of kale that cooks down into kale-chip-like goodness. Sprinkle on a good bit of pomegranate arils for a sweet/salty contrast (which also happens to look fabulous) and HELLO GORGEOUS PIZZA!

All caps. All about the caps.

Up on my fridge, I have a list of recipes that I’m currently working on, and for about two months now, “Christmas Pizza” has been on the list. As you’ve guessed, this is it – the Christmas pizza! Not that it should only be made this time of year. It’s just that the vibrant red and green couldn’t be more spot-on.

So here’s what we’ve got. A double dose of kale – both in the pesto sauce …

And then a big ol’ pile right on top of the pizza.

This is before spreading it out – but I just had to take a pic of Mount Kale first.

Kale has become one of my favorite pizza toppings. You take a big old bunch of the stuff, tear (or cut) into bite-size pieces, and toss it with olive oil. Then – yep – pile it on, and sprinkle with a little coarse salt. It bakes down to manageable perfection with crispy bits here and there. Highly recommended.

For the version photographed, I used an entire batch of this dough, and it made for one big, extremely thick pizza. Possibly a little too thick, unless you love thick. Otherwise, go with your favorite homemade or store-bought pizza dough. As much as I enjoy making pizza dough, nine times out of 10 these days my dough is straight from the Trader Joe’s refrigerated section. It’s great, inexpensive, and so so easy.

NIRVANA!

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Kale & Pomegranate Pizza with Creamy Pesto Sauce

Two doses of kale - both in the creamy, garlicky pesto and piled on top - make this pizza a green powerhouse (in the most delicious way, promise!) Top with ruby-red pomegranate arils for color and a little irresistible sweet and salty contrast.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 1 pound refrigerated pizza dough or your favorite homemade dough
• 1 batch Creamy Kale Pesto Sauce recipe below
• 4 ounces mozzarella cheese shredded (1 cup)
• 1/2 small yellow onion sliced
• 3 cups baby kale or lacinato kale leaves ribs removed
• 2 teaspoons olive oil
• Pinch kosher salt or sea salt
• 1/2 cup pomegranate arils

Creamy Kale Pesto Sauce:

• 2 cups packed baby kale or lacinato kale leaves ribs removed
• 1/3 cup pecans walnuts work too
• 1/4 cup Parmesan cheese optional
• 1 large clove garlic
• 1/4 teaspoon crushed red pepper flakes optional
• 1/3 cup olive oil plus more if needed
• 1/2 cup sour cream
• Pinch salt plus more to taste
• Freshly ground black pepper

Instructions

• Preheat oven to 450 degrees Fahrenheit. Sprinkle a pizza stone or large baking sheet with a little cornmeal, if desired. Set aside.
• Make the creamy kale pesto sauce. In the bowl of a food processor fitted with the "S" blade, add the 2 cups kale, pecans, Parmesan cheese, garlic, red pepper flakes, and olive oil. Pulse, scraping down the sides if necessary, until pureed. If necessary, drizzle in a little more olive oil, a couple of teaspoons at a time, until it's a saucy consistency and has turned a lighter shade of green. Add the sour cream and a pinch of salt and pulse until blended. Taste and add additional salt and some freshly ground black pepper if desired. Set aside.
• Roll out your pizza dough to approximately 14 inches in diameter and transfer to the pizza stone or baking sheet. Pour on the creamy kale pesto sauce and spread with the back of a spoon, leaving a 1/2-inch border. Top with mozzarella, then add the onions in an even layer.
• To a large bowl, add 3 cups kale and drizzle with 2 teaspoons olive oil. With your hands, toss well until the leaves are coated with the oil. Pile the kale onto the pizza, spreading to distribute evenly. Sprinkle with a pinch or two of salt.
• Bake until the crust is golden brown, the cheese is bubbly, and the kale is cooked down and crispy in places, about 10 minutes, depending on your crust. Remove from oven and top with pomegranate arils. Cut into wedges and serve.

More kale pizza goodness

A few more can’t-miss pies from around the web.

Crispy Kale Pizza from A Beautiful Mess | Gorgonzola, Kale, & Pear Pizza with Optional Bacon from yours truly | Sweet Potato Kale Pizza with Rosemary & Red Onion from Two Peas and Their Pod | Beet Pesto Pizza with Kale & Goat Cheese from The Roasted Root | Portabella & Kale Pizza with Roasted Garlic Sauce from Oh My Veggies | Kale, Butternut Squash, Potato, & Ricotta Pizza with Fried Onions from Savoring the Thyme

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