Kale Pesto Pizza

Kale Pesto

3/4 bunch Kale, cleaned and tough stems removed
1/4 cup of chopped onion
2 cloves garlic, chopped
1 1/4 tablespoons extra virgin olive oil

In a large pan, heat oil over medium heat. Add garlic and onion and saute until translucent, about 3 minutes. Add kale and coat with oil mixture. Cover and allow kale to wilt, until tough stems are tender, about 6 to 8  minutes. Remove kale from pan and place in food processor. Process until it becomes the texture of a fine pesto. Put aside.

Pizza

1 frozen spelt or whole wheat pizza dough
1/4 cup corn meal
1/2 cup ricotta cheese
1/2 cup fresh, shaved parmesan cheese
2 tablespoons all purpose flour
drizzle of extra virgin olive oil

Method

Preheat oven to 425

Place the cornmeal on a flat surface and flour your rolling pin. Roll out the dough until it’s about an inch thick. Drizzle the dough with olive oil and spread it around with a brush or your fingers. Spread the kale pesto or ”green sauce” evenly across the surface of the dough. Using a tablespoon, place dollops of ricotta randomly on the pie. Sprinkle with parmesan cheese. Place on a pizza stone or baking sheet and place in the oven. Cook for 10 to 12 minutes, or until crust is crispy and cheese is bubbling.

Obviously, you can throw whatever you want on the pie. After all, it’s your pizza. However, you can’t beat the nutritional wallop this kale pesto delivers. I used to make a vegetable for the side of our pizza picnic nights but who needs to now. We just make sure we leave room for dessert. I mean, you can’t have a picnic without dessert.