Kale-Walnut Pesto, Heirloom tomato, Mozzarella and Water Cress Pizza.

I know. It's a lot to take in. It's also possibly the best pizza I've ever made, and I'm about to share with you how you can stuff it in your mouth hole, too.


The first thing is, you gotta make the pesto.


This recipe makes about 1/3 extra (~ a cup total of pesto), but why don't you cry about it? Put it on everything else in your fridge after you're done eating the entire pizza in one sitting.

Ingredients:

1 1/2 cups of chopped organic raw kale
2 cloves raw organic garlic
1/2 cup shredded Parmesan
1 cup extra virgin olive oil
1/2 cup fresh organic basil
1/4 cup walnuts
1/4 teas sea salt

Procedure:

Cook the kale by either submerging it in boiling water for 2 minutes and then putting into an ice bath, or do what I did, and put it in your microwave steamer for two minutes, then run cold water and ice over it. After it's nice and cold and dark green, squeeze it out in your fist until it's dry and pretty packed- about a half cup now.

Add all your ingredients into a processor of some sort with about a half cup of the olive oil. Start pulsing, and slowly pour in the rest of the olive oil. It should be a pretty thick consistency when you're done, so if you're using a nice processor you may need less olive oil than I did with my crappy blender. Bask in the basil-garlic glory of the pesto.


Okay now you're ready for making a pizza. Preheat your grill to as high as it goes for about 10 min. Use a tablespoon of the olive oil on a paper towl to grease the grill before you put the pizza on both times.

Ingredients:

- 1/2 a Wegman's whole grain pizza dough, or any whole-grain pizza dough, this is a good recipe.
- 1/2 cup kale-walnut pesto
- 2 tblsp. extra virgin olive oil, divided
- 2 small heirloom tomatoes, sliced thinly
- 3/4 cup part skim organic shredded mozzarella
- 3/4 cup water cress, roughly chopped and dried well
- salt, to taste

Procedure:

Make your dough round on a floured surface, and slide onto the grill once it's good and hot. Leave on for about 2 minutes, until you see grill marks on the bottom. You might get some nice puffy pockets, enjoy them.

Remove from the grill, and add toppings to the grilled side. Start with a little olive oil, add the pesto, mozz, tomatoes, a little more mozz, and the watercress.

Slide the whole thing back onto the grill, and decrease the heat slightly to about medium-high. It should take about 5 minutes to finish cooking, but make sure to check the bottom for any burning or flare-ups.

Remove from the grill, let rest for 2 minutes (it's reeaallly hard, but pretty important), drizzle a little more olive oil and salt if needed.

It's really quite good.