Our garden (in January!) is overrun with kale right now. Since it's ridiculously good for you, I figured it'd be nice to eat it in a recipe that was ridiculously good tasting, too. Adding others greens helps to temper the strong flavor of the kale.Puree, adding ingredients gradually:
2 cups packed kale or swiss chard
1 cup (or more) other greens, such as spinach or carrot greens
2-3 cloves garlic
1/3 cup pine nuts
1/2 cup grated Parmesan cheese
1/2 cup olive oil
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Spread pesto over a partly prebaked (about 7 minutes) whole-wheat pizza crust.
Sprinkle with mozzerella cheese.
Top with desired toppings, such as fresh or roasted tomatoes.
Bake at 450 until cheese is melted and starting to brown.
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(I keep previously roasted tomatoes in the freezer. It's pretty convenient to pull them out of the plastic bag. Next summer, I will make sure to roast a lot more tomatoes.)
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