I was expecting a large bakery in a trendy area where we could lounge inside munching on luscious vegan cupcakes and get some bread and other goodies to go. But Breakaway is a tiny shop in an unappealing area with just two outdoor tables.
Still, it was clean and adorable inside and everything was gluten, dairy, peanut, casein, gum and transfat free. What’s more, almost all of their ingredients are certified organic and they have many vegan selections including bread, bagels, cupcakes, cookies, mini donuts, babka and sticky buns. They’re also kosher.
My husband and I sat outside and shared a maple glazed donut and a Cranberry Oatmeal Chocolate Chip Cookie. Both were delicious!
Then we asked about bread to go, but they didn’t have any baked, so we got a pizza crust and bagels instead and hit the road. I assumed we’d get home around four, but were still in the car at five (I should know better than to assume with LA traffic!).
The drive made me tired, and I didn’t feel like cooking when we got home. Wanting to make something simple, I threw together this Pesto, Kale & Artichoke Pizza in minutes. It was a cinch to make, but it turned out so good that my husband called it “guest worthy.”
I have no doubt that I’ll make this pizza again and again, but I’ll have to use a different crust next time. Don’t get me wrong, Breakaway’s crust was delicious, but I just learned from their website that it wasn’t vegan. I must have had a miscommunication with the guy at the counter. Oh well – live and learn!
Pesto, Kale & Artichoke Pizza
1 ripe avocado
½ cup walnuts
1-2 garlic cloves
Juice of 1 lemon
1 tsp. dried basil
½ tsp. oregano
¼ tsp. salt (optional)
1 cup fresh basil
1/2 cup chopped sweet onion
11/2 cups stripped and chopped kale
1 jar artichoke hearts in oil, rinsed and chopped
Large pre-made pizza crust
Preheat oven according to directions for the pizza crust you’re using.
Add the avocado, walnuts, garlic, lemon juice, spices and fresh basil to a high speed blender or food processor and blend until smooth.
Sauté the onion in water, adding water as needed, for about 5 minutes. Add the kale and sauté until wilted. Drain excess water and add 1 tablespoon of pesto and chopped artichoke hearts. Mix until combined.
Top pizza crust generously with pesto and top with kale mixture.
Put pizza in oven and bake according to the directions for the crust you’re using. Slice and enjoy!