Goodness gracious golly goshes.
This pizza is THA BOMB!
It takes a little time to prepare, but you can make a few of the ingredients a couple of days in advance i.e. the pesto, balsamic reduction, and sweet potatoes if need be.
What I love about this pizza is its richness in flavor and heart healthy benefits. The naan is whole wheat which provides plenty of dietary fiber and nutrients often lost in the refining process (such as white bread, rice, etc.), the sweet potatoes provide over 400% your body’s daily needs of Vitamin A as well as a hearty dose of beta-carotene and iron (all of which help with immunity), and the cooked kale provides protein (a nutrient you can’t get from it when raw). The olive oil used also provides a good source of monounsaturated fats. And what is it that all these foods have in common? They all act together to protect against heart disease.
AND make a delicious dish. WIN. WIN.
Now before you rush off to get the ingredients and whip up this tasty beast, it is important to keep in mind that the balsamic reduction is a crucial ingredient to this dish…which I totally almost forgot to top it off with. I tried a piece without it and it just wasn’t the same. And this is the second time that’s happened. IDK why! Just be sure to remember it. Please. For me.
- 1 cup balsamic vinegar
- 1 tbsp maple syrup
- 2 cups fresh basil (if you’re out of basil or run short, spinach works well too)
- 3 cloves Japanese black, fermented garlic (found this at Trader Joe’s and lemme tell you it makes all the difference)
- 2 tbsp lemon juice
- sea salt
- freshly ground black pepper
- 1/2 cup olive oil (for pesto)
- 1 large sweet potato, peeled and cut into 1/2 inch pieces
- 1/2 bunch or bag of kale (stems removed and torn up into bit-sized pieces)
- 2 tbsp olive oil, divided (for sweet potatoes and kale)
- 4 pieces of whole wheat naan
- For the Balsamic Reduction: Pour the balsamic vinegar into a small pan and cook over medium-low heat until the vinegar comes to a boil. Reduce heat to low and allow to simmer for 20 minutes. Remove from heat and mix in maple syrup.
- For the Black Garlic, Nut Free Pesto: In a food processor (high powered blenders work great too), combine basil, garlic, lemon juice, salt, and pepper. In between pulses, slowly add in the olive oil.
- For the Potatoes: Pre-heat oven to 350 degrees F. Place chopped potatoes in bowl and toss with 1 tbsp olive oil, salt, pepper, and garlic powder (I add this stuff to everything, its like fairy dust for me). Place potatoes onto baking sheet and bake in oven for 10 minutes. Take out, turn, then place them back in for another 10 minutes. Poke with a fork to make sure they’re tender.
- For the Kale: Heat remaining 1 tbsp olive oil in large sauce pan on medium-high heat. Add the kale and sauté until bright green. Remove from heat and set aside.
- The Grand Finale: Place naan onto the same baking sheet the potatoes were on (if you made the potatoes in advance, add just a light spray of olive oil). Bake in oven for 3 minutes. This helps kickstart giving the crust that golden, crispy glow. When done, flip over and spread 1 tbsp of the pesto onto each piece of naan. Top off with kale, then the diced sweet potatoes. Bake in oven for 10 minutes.
- THE MOST IMPORTANT PART: Drizzle balsamic reduction over that baby and enjoy 🙂