Cornmeal Crusted Pesto Veggie Pizza

1 cornmeal pizza dough (like this or this)

1/4 cup kale almond pesto

4 stalks kale, de-stemmed

1 small zucchini, sliced

1 small squash, sliced

1 tomato, sliced

1/2 cup mozzarella cheese, shredded

4 leaves basil

olive oil




Pre-heat oven to 400 degrees.

Heat olive oil in a frying pan over medium heat. Add kale and sauté until wilted, about 3-5 minutes.

Meanwhile, place zucchini and squash in a large bowl. Coat with olive oil, salt, and pepper, and mix well.

Roll out pizza dough and place on baking sheet.

Assemble pizza with even amounts of pesto, mozzarella, zucchini, squash, kale, and tomato. Try to leave about an inch opening from the side so that at the end, you can fold over the edges to make a "fold over" crust. 

Place in the oven and let bake until crust is browned and cheese is melted, about 30-40 minutes. A few minutes before you take the pizza out of the oven, cut a chiffonade of the the basil leaves and carefully sprinkle on the pizza.

Remove from the oven, slice, and enjoy!

Time: 50 minutes