Don’t Fear The Pizza – 2 Sun-Dried Tomato and Prosciutto Pesto Flatbread

Don’t Fear The Pizza – 2

A cheese and sauce covered pie can be healthy. These four cleaner, leaner versions will satisfy your cravings but keep you looking and feeling great.

Great pizza does not have to be a greasy mess of fatty ingredients and empty calorie. In fact, with the right toppings – nutritional powerhouses like kale, sweet potato, arugula, and almonds – you can rest assured that you are fueling your body with the things it needs to build muscle, boost immunity, improve overall health, and even burn fat.

Sun-Dried Tomato and Prosciutto Pesto Flatbread

What healthy about it:

Antioxidant packed sun dried tomatoes. Plus the vitamins found in the kale and almonds pesto makes this pizza guilt free.


  • 1 ½ cups curly kale
  • ½ cup raw almonds
  • 2 garlic cloves, chopped roughly
  • ½ teaspoon sea salt
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 pound store bought pizza dough
  • 6 slices prosciutto, torn
  • 2 tomatoes, thinly sliced
  • 1 cup arugula
  • 1 cup mozzarella, finely grated


  1. Place kale, almonds, garlic, and sea salt into a food processor or blender and pulse to combine until the ingredients are somewhat mealy.
  2. Gradually add olive oil in a steady stream until the mixture is finely chopped yes still has texture, about 1 minute. Pulse in lemon juice and adjust the seasoning to taste. Put aside ¾ cups to use. Reserve any extra pesto in an airtight container in the fridge for up to a week.
  3. Preheat oven to 400 degrees.
  4. Transfer dough to a large sheet tray and brush crust with olive oil and a sprinkle of sea salt. Place in the oven and prebake for about 8 minutes. Remove from oven.
  5. Spread ¾ cups kale pesto on top of the crust. Add prosciutto slices, tomatoes, and arugula, and top with mozzarella cheese. Place back in oven on the middle rack and bake for 10-12 minutes.



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