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| Kale Pesto English Muffin Pizza |
"Healthy pizzas, if you are new to kale this is a great way to try it!"
Ingredients :
- 1 bunch kale, stems removed and discarded
- 4 cloves garlic
- 1/4 cup shredded Parmesan cheese
- 8 whole wheat English muffins, split
- 2 cooked chicken breasts, diced
- 1 cup sliced fresh mozzarella cheese
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 45M |
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- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook kale and garlic in the boiling water until kale is softened, about 5 minutes. Drain and rinse kale and garlic under cold water, reserving the boiling water.
- Blend kale, garlic, Parmesan cheese, and about 1 tablespoon of the boiling water in a blender until smooth; add more water as needed to thin the pesto.
- Spoon about 1 tablespoon pesto onto each English muffin half; sprinkle with chicken and top with mozzarella cheese. Arrange pizzas on a baking sheet.
- Bake in the preheated oven until mozzarella cheese is melted and lightly browned, about 20 minutes.
Notes :
- You will have extra sauce. Freeze it, then next time you make pasta add it along with some more chicken to whole wheat pasta.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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