I don’t know about you, but I’m one of those weirdos that gets a kick out of going to the grocery store. Working for myself, I’m able to plan trips outside of rush hour – shopping for food is SO much more enjoyable when I’m not stuck in a traffic jam in the soup aisle. If I didn’t have a job, I could spend all day perusing the shelves for exotic ingredients, and dreaming up delicious dishes. I get a little adrenaline rush when I find a totally new ingredient I’ve never heard of before – please tell me I’m not alone!
I got that new-food epinephrine flow when I discovered Thrive® Algae Oil in my local Earth Fare. Yup, you heard me right. Algae oil. But hang with me here because I promise it’s not as weird as it sounds! If there’s one thing you should know about me by now, it’s that I refuse to eat anything that isn’t certifiably delicious. So yes, that means this oil totally tastes good.
When you hear algae, you might think…well, unpleasant things. But the algae used to make Thrive® were originally sourced from the sap of a chestnut tree. The oil is extracted using an expeller press, the same method as what’s used to make coconut and seed oil.
So, why eat Thrive® Algae Oil? For starters, it’s got the highest level of monounsaturated fat, the good kind that helps maintain heart health. Thrive® has 25% more monounsaturated fat than olive or avocado oil. Plus, it has the lowest level of saturated fat—with only 0.5 grams in a serving. Replacing sources of saturated fat with sources of monounsaturated fat can help maintain heart health and healthy blood sugar levels.
With a light, neutral taste and high smoke point (up to 485°F) that lets it stand up to heat, Thrive® Algae Oil is perfect for everyday cooking, especially in dishes where you want the other flavors to shine through. It’s also a sustainable choice, with the ability to produce more gallons of oil per acre than coconut, olive and canola oils.
This grilled naan pizza with kale pesto, juicy heirloom tomatoes and creamy burrata cheese uses Thrive® Algae Oil to make a garlicky kale pesto. It’s such a simple dish for summer and the oil’s neutral taste lets the fresh flavors of summer produce shine through! Store bought naan makes the perfect easy pizza crust and gets extra crispy on the grill. I just love burrata cheese, a kind of fresh mozzarella cheese with a creamy, milky center. If you can’t find it, fresh mozzarella, or even goat cheese, is a perfect substitute.
Grilled Naan Pizzas with Kale Pesto and Heirloom Tomatoes
Yields 4 Pizzas
For the pesto:
- 3 cups chopped kale, thick stems removed
- 1/2 cup grated parmesan cheese
- 1/4 cup toasted walnuts
- 4 garlic cloves, peeled and minced
- 1/3 cup Thrive® Algae Oil
For the pizza:
- 4 whole grain naan breads
- 2-3 heirloom tomatoes, sliced
- 8 ounces burrata cheese, in pieces
- Preheat grill to medium-high heat.
- To make the pesto, add kale, parmesan, walnuts, and garlic to a food processor. With the motor running, stream in the oil until it forms a creamy sauce. Season with salt to taste.
- Spread each naan with a thick layer of pesto. Top with tomato slices and cheese. Sprinkle with cracked black pepper.
- Place pizzas on the hot grill, cover, and cook 3 to 4 minutes until naan is crispy and cheese is starting to melt. Serve immediately.