pat's Recipe

Suncrest Gardens Farms Pesto Pizza

Category: Pizza

1 12-to 14-inch desired pizza crust
1/3 cup Kale Pesto (recipe follows) or purchased basil pesto
1 cup shredded mozzarella cheese (4 ounces)
2 medium fresh garden heirloom tomatoes, such as Cherokee Purples, green zebras, and/or Marvel Stripe, or desired red or yellow tomatoes, cored and cut into 1/4-inch-thick slices or 1 cup mixed baby tomatoes, such as sungolds, yellow pear, and/or sweet 100s, halved
1/2 to 1 1/2 teaspoons pizza seasoning

Directions
1. Bake crust in 450 degree F oven 7 to 9 minutes or until light brown; remove from oven.
2. Spread Kale Pesto evenly over crust. Sprinkle with cheese. Arrange tomato slices over cheese. Sprinkle with pizza seasoning.

3. Bake about 8 to 10 minutes more or until heated through and crust bottom is crisp and brown.
Remove from oven. Cool in pan on a wire rack for 5 minutes. Cut into wedges to serve. Makes one 13- to 15-inch pizza (four 2-wedge servings).

Kale Pesto: Using 1 pound fresh kale, remove leaves off stems; rinse leaves. In a Dutch oven, bring 8 cups (2 quarts) water to boiling. Drop leaves into water and cook, uncovered, for 3 to 5 minutes or until tender. Rinse leaves under cold running water; drain well. Wrap leaves in several layers of paper towel or clean kitchen towel and squeeze out excess moisture. Coarsely chop and measure for 2 cups.

For pesto: In a food processor or blender, combine the 2 cups chopped kale; 1/2 cup freshly grated Parmesan or Romano cheese; 1/2 cup coarsely chopped walnuts; 2 large cloves garlic, quartered; and 1/2 teaspoon salt. Cover and process or blend with several on/off turns until a paste forms, stopping the machine several times and scraping the sides. With the machine running slowly, gradually add 3/4 cup olive oil or vegetable oil and process or blend to the consistency of soft butter. If you're not serving the pesto immediately, divide it into five 1/3-cup portions. Place each portion in a small airtight container and store in the refrigerator for up to 2 days or freeze for up to 3 months.
Makes 1-3/4 cups.



*Note: If you like, substitute 2 cups firmly packed fresh basil leaves, torn fresh arugula or spinach leaves with stems removed for the kale.