whole grain roasted kalette pizza with grilled chicken
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.***
Whole Grain Roasted Kalette Pizza with Grilled Chicken
Homemade or store bought whole grain pizza dough
1 1/4 cups Muir Glen garden veggie pasta sauce
1 cup grilled chicken, sliced thinly
2 tablespoons olive oil
1 small red pepper, sliced
1/2 red onion, sliced
2 cups kalettes, diced
1 1/2 cups mozzarella, shredded
salt and pepper to taste
Preheat an oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Roll out the dough into a large rectangle. Spread the Muir Glen garden veggie pasta sauce all over the dough leaving a one-inch border for the crust. Place grilled chicken on top of pasta sauce.
Preheat a skillet to medium-high heat. Add the olive oil, red onion, and red pepper. Saute for a two minutes and then add the kalettes, Conitue to saute until all the veggies have softened about five minutes. Remove skillet from heat and put veggies on top of the grilled chicken.
Next, sprinkle veggies with mozzarella and place pizza in the oven for about 20 to 25 minutes or until golden brown. Remove from oven, slice, and devour!