Kale Pesto English Muffin Pizza


  • 1 bunch kale, stems removed and discarded
  • 4 cloves garlic
  • 1/4 cup shredded Parmesan cheese
  • 8 whole wheat English muffins, split
  • 2 cooked chicken breasts, diced
  • 1 cup sliced fresh mozzarella cheese


Preheat oven to 375 degrees F (190 degrees C).

Bring a pot of water to a boil. Cook kale and garlic in the boiling water until kale is softened, about 5 minutes. Drain and rinse kale and garlic under cold water, reserving the boiling water.

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Blend kale, garlic, Parmesan cheese, and about 1 tablespoon of the boiling water in a blender until smooth; add more water as needed to thin the pesto.

Spoon about 1 tablespoon pesto onto each English muffin half; sprinkle with chicken and top with mozzarella cheese. Arrange pizzas on a baking sheet.

Bake in the preheated oven until mozzarella cheese is melted and lightly browned, about 20 minutes.