• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Mini Kale Chimichurri Pizza

    This recipe is a light appetizer or light week night dinner.


    Ingredients
    Kale Chimichurri
    1
    cup
    packed chopped kale
    3-5
    cloves
    finely chopped garlic
    1
    teaspoon
    salt
    1
    teaspoon
    fresh cracked black pepper
    1/2
    teaspoon
    chili flakes
    2
    tablespoons
    finely chopped onion
    1
    cup
    Olive Oil
    1
    lemon
    Pizza
    4
    ounces
    mozzarella
    1
    cup
    halved cherry/grape tomatoes
    4
    whole wheat tortillas
    6
    tablespoons
    ricotta
    Directions
    Preheat oven to 400 F.
    Spray a cookie sheet with olive oil. Add the tortillas to cookie sheet and spray tops with olive oil. Bake tortillas for 10 minutes, or until the they have reduced in size and are crisp on the edges.
    In a food processor add all of the kale chimichurri ingredients except for the olive oil. Process the ingredients and stream in the olive oil until the sauce comes together.
    Remove tortillas from oven. Add 1 1/2 tablespoons of ricotta and spread evenly on each baked tortilla. Layer each crust with 1/4 of the chimichurri sauce, 1 oz of mozzarella and a 1/4 cup of halved tomatoes.
    Bake pizzas at 400 for an additional 5 minutes or until cheese is melted and tortilla edges are crisp and golden brown.
    Additional toppings like cooked ground chorizo, chopped parsley and onion are always welcome.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Family-friendlyEasy

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