Have you heard?
No? What? Do tell! Do tell!
There’s a new veggie hitting the streets that is going to blow your mind. It’s straight up Cypress Hill, “insane in the hybrid-brane”. Wait. Did I just say that? Anyways, the veggie I am talking about is the kalette. A kalette is simply a smash-up of kale and a brussel sprout.
I’m here to tell you the kalette is going to make other hybrid veggies major jelly. Truth: I am not the biggest fan of kale. Don’t get me wrong, I love the health benefits of kale, but it kind of tastes like dirt paste. But I have to say, I was pleasantly suprised to find a zero dirt taste when I gobbled up a kalette. Phew! I think the mixture of the brussel sprout gives it a crunchy, almost buttery flavor. #winning.
Now, you can’t cook with a new veggie without pairing it with a delicious side-kick. Y’all know I go bonkers over canned tomatoes and Muir Glen is always my go-to. With spring in full swing, I wanted to reinforce the veggie flavor in this pizza by using Muir Glen Garden Veggie Pasta sauce as the base.
This pasta sauce is an 11/10 situation and goes smashingly with the roasted kalettes. All you have to do is spread the pasta sauce on the dough, pile the veggies, bake and voila! A delicious spring worthy pizza.
Well, a hybird-brane Cypress Hill “don’t you know I’m loco” approved pizza.
***This post was sponsored by Muir Glen. As always, all opinions expressed are 100% my own.***