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Ingredients
- Kale Pesto:
- 1 lb 1 lb refrigerated regular pizza dough
- all purpose flour for dusting
- 2 tsp 2tsp extra virgin olive oil
- 1/8 tsp 1/8 tsp sea salt
- 13 cup 13 cup kale pesto (recipe below)
- 1 8oz package 1 8oz package sliced mozzarella cheese
- 2 medium 2 medium tomatoes, thinly sliced
- 4-6 4-6 torn basil leaves
Preparation
Step 1
Preheat the oven to 400 degrees. Remove pizza dough from the fridge, and let it come to room temp for 20 mins. sprinkle a clean work surface with flour, and roll out the dough into a flat circle of oval, about 1/4 inch thick. place the dough on a parchment lined baking sheet, brush with olive oil and sprinkle with sea salt.
Spread pesto sauce evenly on the pizza leaving about a 1 inch border around the outer edge of the crust. top with the mozzarella and tomato slices. Bake for 20 to 25 mins until the sides are golden and crisp to the touch.
remove the pizza from the oven, and top with fresh basil and more sea salt if desired.