Kale Tomato Basil Pizza

August 11, 2015

Kale Tomato Basil Pizza

Makes two pizzas



  • 2 cups Organico Bello Kale Tomato Basil pasta sauce
  • 1/3 lb. mozzarella cheese (use part-skim for lower fat content)
  • 1/3 cup pecorino Romano cheese
  • 2 large Roma tomatoes, sliced
  • 3 large slices Italian hard salami (optional)
  • 1/3 cup fresh basil, shredded
  • 1/4 cup corn kernels


  • 1 package instant yeast
  • 3 ¼ to 3 ¾ cup all-purpose flour
  • 1 1/3 cups very warm water (120 to 130 degrees Fahrenheit)
  • 1/3 cup shortening (gently dissolved in microwave and cooled)
  • 2 tbsp. honey (dissolved in warm water)
  • 1 tsp. salt



Preheat oven to 425 degrees. Lightly grease or flour-coat two 12" round cooking sheets. Combine 2 cups of flour with the instant yeast and salt in a large mixing bowl. Slowly add water and honey mixture, then add shortening, mixing for 1 to 2 minutes or until well blended. Add remaining flour 1/4 cup at a time until a soft dough begins to form. The dough should be slightly sticky. Shape the dough into a ball and place it on a floured surface. Knead the dough for about 4 minutes until it becomes smooth and elastic. Divide the dough into two separate balls. With floured hands, spread one ball of dough onto each cooking sheet. Pinch the edges along the rim of the sheet to form a crust.

Using the back end of a spoon, spread Organico Bello Kale Tomato Basil pasta sauce onto uncooked dough, coating evenly. Bake for 8 minutes, remove, and add cheese. Top with desired ingredients, distributing evenly over surfaces. Bake both pizzas for 15 to 20 minutes or until the crust is golden brown and the cheese is fully melted and bubbly. Rotate pizzas between top and bottom oven racks halfway through to make sure they cook evenly. Let cool for 5 minutes before slicing. Top with pecorino Romano cheese.

Kale is a super food -- full of vitamins, protein, and fiber -- and it adds a fresh taste to this homemade pizza. 

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