Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
2
tablespoons sesame seed
2
tablespoons flaxseed
6
tablespoons pepitas (pumpkin seeds)
1
cup diced peeled sweet potato
2
tablespoons olive oil
1
teaspoon ground cumin
1/2
teaspoon chili powder
1/2
teaspoon salt
4
cups kale, stems removed, chopped
1/2
cup basil pesto
8
oz fresh mozzarella cheese, thinly sliced
Preparation
Heat oven to 400°F for dark or nonstick pan, 425°F for all other pans. Spray 15x10-inch pan with sides with cooking spray. Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Sprinkle evenly with sesame seed, flaxseed and 4 tablespoons of the pepitas. Gently press seeds into dough.
Toss sweet potato, 1 tablespoon of the olive oil, the cumin, chili powder and 1/4 teaspoon of the salt. Place in ungreased large roasting pan. Place pizza crust and sweet potatoes in oven; bake about 8 minutes or until crust is light brown and sweet potatoes are softened.
In medium bowl, mix kale, remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt. Massage 2 to 3 minutes or until kale is softened.
Spread pesto on partially baked crust. Top with half of the mozzarella cheese. Top with kale and sweet potatoes, followed by remaining mozzarella cheese.
Bake 8 to 10 minutes or until crust is crisp and cheese is melted. Sprinkle with remaining 2 tablespoons pepitas. Cut into strips to serve.
