2 tbsp pumpkin seeds, lightly toasted (pine nuts or walnuts would work, too)
salt and pepper to taste
½ cup grated parmesan cheese
⅔ cup extra virgin olive oil
1 large pizza crust
3/4 cup tomato pasta sauce
6 ozs fresh mozzarella, cut into thin semicircle slices
Preheat oven to 400 degrees.
This recipe is prepared assuming you are making kale pesto to go with store bought sauce and pizza crust. If you have pesto already, skip to step number 4. You could easily make 2 pizzas with this amount of pesto.
Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients.
Add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency.
Set the pizza crust out on a pizza baking sheet. Scoop about 3/4 cup pesto onto 1 side of the crust, and spread it around to cover half of the crust.
Scoop the tomato sauce onto the crust and spread to cover the other side of the pizza.
Spread the sliced mozzarella around the pizza.
Put the pizza into the oven, and bake for about 10 minutes, until the cheese melts and begins to bubble and brown slightly. Remove from oven, slice and serve.