Kohlrabi Robertson: A Kohlrabi and Bok Choy Pizza
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
A surprisingly awesome pizza, with unexpected ingredient combinations and zesty flavor!
  • ½ kohlrabi, sliced thinly
  • 1-2 heads bok choy, prettiest leaves reserved for pizza topping
  • 3-4 large kale leaves (optional, if you don’t have enough bok choy)
  • 2-3 tbsp. oil
  • 2-3 tbsp. goat cheese
  • ¼ cup walnuts
  • ½ cup mozzarella, cut in thin pieces or shredded
  • salt and pepper
  • 1 tbsp. crushed red peppers (optional, but adds a nice punch)
  • pizza dough
  1. Preheat oven to 500. While oven is heating roast the sliced kohlrabi on a lightly oiled baking sheet. Roast the kohlrabi until it is begging to turn golden brown on the edges.
  2. Make the pesto by pureeing the bok choy (accept the prettiest leaves that will go on top of the pizza), kale, oil, goat cheese, walnuts, and a teaspoon of salt.
  3. Stretch the pizza dough and spread the pesto over the dough. Top with the sliced mozzarella, leaving gaps between the cheese to let the pesto show. Top this with the roasted kohlrabi, the extra bok choy leaves, a bit of salt and pepper, and the crushed red peppers.
  4. Bake on a baking sheet, pizza pan, or baking stone*.
Recipe by The Local Kitchener at https://localkitchener.ca/2014/07/kohlrabi-bok-choy-pizza/