More Kale? I know, I know, it's been a repetitive theme here, but when you live alone, one packet of kale goes a loooooong way.
So, kale pesto it was. As a huge fan of pesto, and a huge fan of kale, it seemed like the natural next step. But what to make it with? Unfortunately, the un-glamorous reality is that I had sausage and mozzarella that desperately needed to be eaten, so the choice was made for me.
Fresh basil from my sad, sun-starved plant. The poor thing has grown completely into the window in hopes of catching some much needed light. If it had a face, it would be pressed against the window.
Lightly toast the pine nuts.
Browning the sausage.Take the dough out of the fridge to let rest for 2 hours (or 1, for the impatient). Roll it out as thin as possible on parchment dusted with flour and cornmeal. Let rest for another hour before topping.
Preheat the oven with pizza stone in there at 500 degrees. Assemble the pizza. I've found that the thinner the pizza, the less toppings it needs, to prevent sogginess. Place the pizza, parchment paper and all, on the pizza stone. Bake for about 20 minutes, or until the cheese is melted and bubbly. Tada!
Kale Pesto (makes about 1 cup)
- big bunch of kale, rinsed, ribs removed and torn into large pieces
- 3/4cups olive oil
- 1/2cup Parmigiano, grated finely
- 2 cloves garlic, smashed and rough chopped
- 1/2cup pine nuts
- Salt and pepper to taste
- 1 tablespoon lemon juice, fresh