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Kale & Spinach Pesto Grilled Flatbread

Kale & Spinach Pesto on Grilled Flatbread Pizza

A simple, summertime meal!  Baby kale & spinach bring extra green goodness to delicious traditional pesto.  And grilled flatbread pizza makes for a quick, easy dinner that doesn't require turning on an oven.
Course Dinner
Cuisine Italian
Keyword grilled pizza, pesto pizza, summer pizza
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 2 to 4 servings
Calories 1289kcal
Author Lauren


Kale & Spinach Pesto

  • ¼ cup pine nuts
  • 1 cup packed baby kale + baby spinach mix
  • ½ cup packed basil leaves
  • 3 cloves garlic
  • ¼ cup fresh grated parmesan cheese
  • ½ cup Extra Virgin Olive Oil
  • pinch of salt

Grilled Flatbread Pizza - Neapolitan Style

  • 1 pound pizza dough divided
  • 1 beefsteak tomato sliced ¼" to ½" thick
  • 8 ounces fresh mozzarella divided
  • ¾ cup Kale & Spinach Pesto
  • fresh basil for garnish


Kale & Spinach Pesto

  • In a food processor, add pine nuts, garlic, parmesan, salt, kale & spinach mix, and basil.  Pulse for 2 minutes until all the leaves are minced.
  • Turn food processor to 'ON' and slowly pour in olive oil.  Continue to process for 1 minute after all olive oil has been added.
  • Transfer to an air-tight storage container.  Basil can be frozen for later use or stored in the refrigerator for up to 3 days.

Grilled Flatbread Pizza - Neapolitan Style

  • Turn on your gas grill to medium-high and clean grates.  Using a silicone brush or an oil coated paper towel, lightly oil the grill.  Let grill heat between 400-450°F.
  • With well-floured hands, divide fresh pizza dough into two balls.  Stretch into two rustic round pizza doughs, floured on both sides, and store on a floured cutting board or flat surface with parchment paper.
  • Carefully lay each pizza dough on the grill.  Dough will stick at first, but will release as it cooks.  Par-cook the dough for 1 ½ minutes on each side.  Remove dough from the grill and turn down the burners to medium low with the lid closed.
  • Divide the Kale & Spinach Pesto between the two par-cooked doughs an spread evenly with a spoon or spatula.  Layer with sliced beefsteak tomatoes.*
  • Divide the fresh mozzarella in half, use one half per pizza dough.  Tear mozzarella into bite sized pieces and scatter over the dough.
  • Return the doughs to the grill and cook for 3 to 5 minutes until dough is browned and cheese is melted.**


*For vibrant tomato flavor, sprinkle beefsteak tomato slices with kosher salt and black pepper before adding to pizza dough.
**During the second cooking process, check bottom of the dough periodically to ensure the grill is not too hot.  If grill is too hot, dough will burn before cheese has melted.  Pesto may drip off the dough, be careful if grill flares up.


Calories: 1289kcal | Carbohydrates: 125g | Protein: 49g | Fat: 67g | Saturated Fat: 23g | Cholesterol: 97mg | Sodium: 3229mg | Potassium: 489mg | Fiber: 7g | Sugar: 23g | Vitamin A: 4058IU | Vitamin C: 23mg | Calcium: 739mg | Iron: 8mg