Sausage, Caramelized Fennel, and Kale Pesto Pizza

from Eggs on Sunday

Ingredients
1 pound pizza dough
1/2 pound hot Italian sausage, cooked and crumbled
2 small or 1 large fennel bulb, thinly sliced and sauteed with olive oil, a pinch of salt and a pinch of sugar over low heat until soft and caramelized
kale pesto (recipe below)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Directions
Preheat oven to 500 degrees, preferably with a baking stone on the bottom rack.

Roll out the pizza dough into a round on a cornmeal-dusted pizza peel (or, alternately, you can roll it out on a piece of parchment and place the parchment on the peel – the pizza can bake on the parchment, directly placed on the stone, if you like.) Top the dough with kale pesto (you may have some left over), shredded mozzarella and cheddar, caramelized fennel and sausage.

Transfer the pizza onto the baking stone and bake until the crust is golden and cheese is bubbly, about 8 minutes.

Kale Pesto

Ingredients
2 cups (packed) kale, blanched for 2 minutes first in boiling salted water
1/4 cup grated parmesan cheese
1 clove garlic
good pinch salt
1/4 cup extra-virgin olive oil

Directions
Combine the blanched kale, cheese, garlic, and salt in the bowl of a blender or food processor. Puree until fairly smooth, then while the motor is running, drizzle in the olive oil until a smooth, loose paste forms (you can add more olive oil if you like, but I found 1/4 cup to give me the consistency I was looking for.) Taste and add more salt or pepper if needed.