Ingredients
1batch easy whole wheat pizza dough,or 1 pound store-bought pizza dough
2cupsmozzarella cheese,grated, low-moisture part-skim
1cupkale,lightly packed, chopped into small bite-sized pieces
1tspolive oil
red pepper flakes,optional garnishes
3cupskale,preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped
¾cuppecans,or walnuts
2tbsplemon juice,about 1 small lemon
2cloves garlic,depending on their size
¾tspfine-grain sea salt
freshly ground black pepper,to taste
½cupolive oil
Preparation
Preheat the oven to 500 degrees F with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack.
In a food processor, add the kale, pecans, lemon juice, garlic, salt, and several twists of freshly ground black pepper. Turn on the food processor and drizzle in the oil.
Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice, salt, or pepper if necessary.
Prepare the pizza dough as directed.
Top the pizza with an even layer of pesto. Sprinkle cheese over the top.
Lastly, in a small bowl, toss 1 cup chopped kale with 1 teaspoon olive oil and a sprinkle of salt.
Rub the oil into the kale so it’s covered with a light, even layer. Distribute the kale evenly over the top of the pizza.
Transfer one pizza to the oven, either on a baking sheet or onto your preheated baking stone. Bake until the crust is golden and the cheese on top is bubbly for about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking stone.
Repeat with the remaining pizza, if necessary. If desired, top pizza with a light sprinkle of red pepper flakes. Slice and serve.
