beans and kale atop a pizza

Kale and Cannelini Pizza

It’s pizza night again, and this week, we are having a more traditional pizza, but I’m still skipping the tomato sauce.  This pizza crust was brushed with chopped garlic sauteed in olive oil.Kale and Cannellini bean pizza ready for the ovenThe crust was then topped with Mozzarella cheese, Parmesan cheese, and then dusted with Italian seasoning.  Italian sausage, canellini beans, and shredded kale were artfully arranged on top, then  the whole thing was placed in the oven.  Actually, I randomly scattered the toppings, but doesn’t artfully arranged sound better?

kale and cannellini pizza straight from the ovenThe final pizza was simple and delicious.  Who knew that beans and red kale on a pizza could be so tasty?Cannellini beans and kale on top of a pizzaHere’s the printable recipe.  Give it a try and let us know what you think.

Thanks for visiting Patty Cake’s Pantry.

Kale and Cannelini Pizza
Author: 
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cannellini beans, kale, and Italian sausage make a flavorful topping for a olive oil and garlic coated piza crust.
Ingredients
  • Ready made pizza crust
  • 2 tablespoons olive oil sauteed
  • 1 teaspoon crushed garlic
  • 1 cup Mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup shredded kale
  • ¼ cup cooked cannellini beans
  • ½ cup cooked Italian sausage
  • A few sprinkles of Italian seasoning blend
Instructions
  1. Heat garlic in oil to release flavor
  2. Brush crust with olive oil and scatter sauteed garlic evenly over the crust.
  3. Sprinkle Mozzarella and Parmesan cheeses evenly over the crust.
  4. Sprinkle pizza with Italian seasoning.
  5. Top with cooked sausage and beans.
  6. Scatter shredded kale over the top.
  7. Bake on a cookie sheet in a 425 degree oven for 15 to 20 minutes or until cheese is melted and crust is lightly browned.

 

2 thoughts on “Kale and Cannelini Pizza

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: