Whole Wheat Pesto Pizza with Mushrooms and Kale

Utah - The Food!
Utah Part 3 - Janae, Mount Rushmore, and Braking Down

I don’t really know what to post about anymore. Now that I’ve recapped my whole trip to Utah, I’m not sure what to write about! I like to write about my days, but lately they’ve all been pretty similar —-> Cross Country, Eat, Work, Eat, Bed. And pretty soon throwing school in there too.

I’ve always wanted to be a more recipe focused blog, so I guess I’ll start with this.
Whole Wheat Pesto Pizza.

Whole Wheat Pesto Pizza with Kale and Mushrooms

I definitely prefer the taste of whole wheat over white dough. I made this as a plain cheese pizza with white flour too and while it turned out well, this is way better. 

whole wheat pizza with pesto

The kale got a little crispy on top.. I’m not quite sure how to fix that. Maybe add more cheese? If anyone has tips to prevent topping from burning on pizza please share in the comments!

Whole Wheat Pesto Pizza with Mushroom and Kale

I based the dough off of Sally’s recipe and it was wonderful. The perfect thickness and density but still light and airy. YUM.

whole wheat pesto pizza slice

Of course you can be fancy and make your own pesto for this but I don’t have a food processor sooo that’s not in the question for me :)

Whole Wheat Pesto Pizza with Mushrooms and Kale
Yields 1
Homemade whole wheat pizza crust topped with pesto, kale, mushrooms, and cheese. Yum!
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Prep Time
1 hr 45 min
Cook Time
13 min
Total Time
2 hr
Prep Time
1 hr 45 min
Cook Time
13 min
Total Time
2 hr
For the crust
  1. 3/4 c warm water
  2. 1/2 tsp sugar
  3. 1 1/8 tsp active dry yeast
  4. 1 1/2 tsp honey
  5. 1 1/2 tsp olive oil
  6. 1/2 tsp salt
  7. 1 3/4 c whole wheat flour
For the topping
  1. 1/2 c pesto
  2. 1 1/2 cups kale
  3. 1 cup mushroom
  4. 1/3 onion, chopped
  5. 2 oz mozzarella
  6. 2 oz feta
  1. In a stand mixer, add sugar, warm water (105F-115F), and yeast. Let sit or stir for about 5 minutes, until yeast bubbles or foams. Then add the oil, honey, and salt and mix on low for 30 seconds. Add 1 1/2 cups of whole wheat flour and mix on low until it starts to come together. You might need to add more; I added about 1/4 cup more.
  2. Either knead on a floured surface or use the mixer on low/medium speed for 5 more minutes. Dough shouldn't be sticky!
  3. Once it's not sticky and bounces back when you push it, transfer dough to a lightly oiled mixing bowl and cover with plastic wrap. Let it sit in a warm, draft free area for at least an hour, until it's doubled in size.
  4. After it's doubled, punch it down to let the air out. Flip it over a few times and place it back in the mixing bowl. Cover again with the plastic wrap and let sit for about 30 more minutes.
  5. Preheat oven to 475F. Take the dough out of the bowl and place it on an oiled and floured pizza pan. Use a rolling pin or your hands to stretch the dough to a pizza size. Pinch the ends to form a crust. Spread pesto, onions, kale, mushrooms, feta, and mozzarella. Bake for 11-13 minutes or until crusts are golden brown.
Adapted from Sally's Baking Addiction
The Yooper Girl http://theyoopergirl.com/

 Question: do you want to see more recipes or more life focused posts?

Linking up with Tina for Meatless Monday :)

Utah - The Food!
Utah Part 3 - Janae, Mount Rushmore, and Braking Down


  1. 3


    What a beautiful pizza Leigha! Love the combination of flavors, and especially with pesto. My favorite! People think that pizza is bad for runners, but I enjoy it a lot, and I have managed to run pretty darn fast with it….as have you so far, and will continue to improve even more. I am excited to see how cross country goes for you, it was always my favorite season. I hope someday to take a break in marathon training to do the cross country US trials….if I become a citizen πŸ˜‰

    • 4


      I think pizza has the perfect balance of carbs/veggies/protein for runners πŸ˜‰ that would be so cool! You would totally rock it!

  2. 11


    Leigha! your pictures! Food Network photographers better step up their game haha. And I wish I had a food processor- mine went to heaven after I blended a bunch of dates with the pits on by accident!

    • 12


      Aww thanks girly! Ugh, I need one SO bad. I want to get a Vitamix so I can have both a blender and processor – right now I use a magic bullet!

  3. 17


    This pizza looks killer! I definitely prefer the taste of whole wheat over white and I’d take this over any delivery pizza, for sure. Glad I just found your blog — it’s crazy, because I was saying literally last week that I never see any fellow Michigan bloggers, let alone fellow cat ladies. I’m in Midland (originally from Frankenmuth) :)

    • 18


      Woohoooo Michigan girls! Do you ever go to the UP? If you do don’t hesitate to let me know – I’d love to meet ya πŸ˜€

  4. 19

    Cynthia says

    This looks so tasty! I love mushroom pizza. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

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