Clean Eating: Vegetarian Pesto Pizza

Pizza has always been a comfort food. I think that's true for most people. But I wanted to find a way to make a pizza that's not only yummy, but also healthy and within my clean eating regime. I also wanted a way to use some of the fresh produce I received from my produce delivery service. I recently received some yummy tomatoes and kale, so here is my take on a pesto pizza.

Ingredients:
2 whole wheat flatbread
1 medium tomato
2 oz. fresh mozzarella
1 cup packed kale
2 cloves garlic
1/4 cup shredded parmesan
2 tbsp. chopped walnuts
1 tbsp. extra virgin olive oil
1/4 cup vegetable broth
1 tsp. dried basil
1/2 tsp. sea salt
dash of black pepper

Directions:
Preheat oven to 360 F.

Spray a large baking sheet with cooking spray. Place the flatbread on the baking sheet and bake for 5 minutes to get toasted.

Remove tough stems from kale and chop in small pieces. Place in a food processor along with garlic, shredded parmesan, walnuts, dried basil, olive oil, 1/4 tsp. sea salt and black pepper. Pulse grind to finely chop. Add vegetable broth and pulse grind into a paste. Scrape down sides of processor and pulse grind. Repeat until it is a well combined mixture.

Slice tomatoes and mozzarella. Sprinkle tomatoes with remaining 1/4 tsp. of sea salt.

On toasted flatbread, smear 1/2 of the kale pesto mixture on each slice of flatbread. Top with sliced tomatoes and then place sliced mozzarella on top.

Bake for 10-15 minutes until mozzarella is completely melted. Slice into quarters and serve while hot.

Nutrition Facts
Serves 2
Serving Size 1 flatbread pizza (245.4g)
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Calories - 521
Calories from Fat - 259
Total Fat - 28.8g
Saturated Fat - 7.7g
Cholesterol - 25mg
Sodium - 1210mg
Total Carbohydrates - 46.4g
Dietary Fiber - 5.3g
Sugar - 3.2g
Protein - 23.1g
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Vitamin A - 119%
Vitamin C - 82%
Calcium - 43%
Iron - 52%