1cupof roughly chopped kalewashed and stems removed
crushed red peppers
Add kale and nuts to a food processor or high speed blender and pulse until combined, scraping down the sides after a each pulses, for about 2 minutes.
Add the olive oil, roasted garlic, salt and pepper next and continue to pulse until combined, for about 2-3 more minutes. Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Preheat oven to 500°F/260°C.
Place the pizza on a pizza stone (preferred) or baking sheet with a silicone mat.
On the pizza dough, spread the kale pesto over the pizza. You may have extra, which you can put on anything from sandwiches, to flatbreads to pastas.
Top with the mozzarella cheese, the tomato slices, and then the chopped kale. They can overlap the edges of the crust if you'd like, or you can leave it bare for a solid crust edge.
Drizzle olive oil over the top.
Place in the oven and bake for 8-12 minutes, until cheese is bubbling, kale is crisp, and the dough is ready. Check to ensure it isn't burning after the 8 minute mark.
Remove, let cool slightly, and enjoy! I like to sprinkle a little salt on top sometimes too on the finished product!
This recipe has vegan and gluten free options. I recommend using fresh, organic ingredients for the best result.