Ingredient:

• 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough (I used Trader Joe’s)
• 2 cups (8 ounces) grated low-moisture part-skim mozzarella cheese
• 1 cup lightly packed kale, chopped into small, bite-sized pieces
• 1 teaspoon olive oil
• Optional garnishes: red pepper flakes
• Kale pesto (yields about 1 ½ cups, which will probably leave you with extra)
• 3 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
• ¾ cup pecans or walnuts
• 2 tablespoons lemon juice (about 1 small lemon)
• 2 to 3 cloves garlic, depending on their size
• ¾ teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste
• ½ cup olive oil