'Clean Start': Polenta Pizzas With Kale, Chard, And

Name: 'Clean Start': Polenta Pizzas With Kale, Chard, And Parsley Pesto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups vegetable stock; 1 teaspoon sea salt; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried parsley; Freshly ground black pepper; 2 tablespoons extra virgin olive oil; 11/4 cups polenta; 1 large leek, sliced; 3 tablespoons extra virgin olive oil; 3 tablespoons mirin; 2 maitake mushrooms; 1 bunch kale, finely chopped; Sea salt and black pepper; 1/4 cup pasta sauce; 1/2 small red onion, thinly sliced; 3 garlic cloves; 3 tablespoons extra virgin olive oil; 1 bunch Swiss chard, chopped; Sea salt and black pepper; 1/4 cup Parsley Walnut Pesto (recipe follows); 2 garlic cloves, peeled; 1 cup toasted walnuts; 11/2 cups packed flat-leaf parsley leaves; 1/4 cup extra virgin olive oil, plus more as needed; 2 tablespoons lemon juice; Sea salt

Servings: persons

3 cups vegetable stock
1 teaspoon sea salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
Freshly ground black pepper
2 tablespoons extra virgin olive oil
11/4 cups polenta
1 large leek, sliced
3 tablespoons extra virgin olive oil
3 tablespoons mirin
2 maitake mushrooms
1 bunch kale, finely chopped
Sea salt and black pepper
1/4 cup pasta sauce
1/2 small red onion, thinly sliced
3 garlic cloves
3 tablespoons extra virgin olive oil
1 bunch Swiss chard, chopped
Sea salt and black pepper
1/4 cup Parsley Walnut Pesto (recipe follows)
2 garlic cloves, peeled
1 cup toasted walnuts
11/2 cups packed flat-leaf parsley leaves
1/4 cup extra virgin olive oil, plus more as needed
2 tablespoons lemon juice
Sea salt

1
For the crust, over high heat, bring stock to boil. Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil. Whisking continuously, pour in polenta and continue whisking for 5 to 7 minutes until smooth and thick. Pour into two 11-inch tart pans and spread evenly over bottom of each pan. Cool slightly and then refrigerate for 30 minutes or until firm.
2
Preheat oven to 350u00b0F and place pizza stone or baking sheet on middle rack. Remove polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to stone or baking sheet and bake 40 minutes. Remove from oven and set aside.
3
For kale pizza, place large skillet over medium heat and saute leek in 11/2 tablespoons olive oil for 3 minutes. Add mirin and saute 2 minutes longer. Crumble maitake mushrooms, add to pan and saute 5 minutes or until soft. Fold in kale and saute 3 minutes longer. Drizzle with remaining olive oil, season to taste with salt and black pepper and remove from heat.
4
For chard pizza, saute onion and garlic in oil until soft, following the directions for the kale topping. Add chard, saute 1 minute, remove from heat, and season to taste with salt and pepper.
5
For the parsley walnut pesto, with food processor running, drop in garlic and process until minced. Turn off processor, scrape down sides and add walnuts, parsley, olive oil and lemon juice. Process to mince all ingredients and combine. Season to taste with salt and thin with extra olive oil to achieve desired consistency. Refrigerate or freeze in airtight container until ready to use.
6
Spread pasta sauce or parsley pesto evenly over crust, leaving a 1/2-inch edge. Top with kale or chard mixture and return to oven to bake 15 minutes. Remove from oven, cut with pizza wheel and serve.

996

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 3 cups vegetable stock, 1 teaspoon sea salt, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and more.

Yes, 'Clean Start': Polenta Pizzas With Kale, Chard, And Parsley Pesto Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

'Clean Start': Polenta Pizzas With Kale, Chard, And Parsley Pesto Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions