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Categories:
dough yeast warm water sugar salt olive oil whole wheat flour flour topping kale pine nuts garlic basil salt olive oil Parmesan cheese nutritional yeast Mozzarella red pepper
Viewed: 17 - Published at: 7 years agoIngredients
- For the dough
- 2 teaspoons instant or active dry yeast
- 1 1/4 cups warm water, divided
- 1/8 teaspoon sugar
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- 1 cup whole wheat flour
- 2 cups all-purpose flour, plus more as needed
- For the topping
- 4 cups kale, torn into pieces (1 large bunch of kale)
- 3/4 cup pine nuts (you can substitute almonds or walnuts)
- 2 cloves garlic
- 1 cup basil leaves
- 1 teaspoon sea salt
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 3 tablespoons nutritional yeast
- 3 ounces fresh mozzarella, torn into pieces
- 1/2 teaspoon red pepper flakes
Method
- To make the dough, combine the yeast with 1/4 cup of the water and the sugar in a large bowl. Stir to dissolve the yeast and let sit until it foams a bit, about 5 minutes.
- Add the remaining 1 cup warm water to the yeast, then stir in salt, olive oil, and both flours Stir until you have a soft dough, and if it feels way too sticky, add a bit more flour, a few tablespoons as a time, until the dough is smooth and soft but not wet.
- Turn the dough out onto a lightly floured surface and knead it for a few minutes (you can also do this in a stand mixer with the dough hook). You want the dough to be smooth and elastic on the surface, so if it looks "rough", keep kneading until smooth. Lightly grease a large bowl, place the dough in it, and cover it with plastic wrap or a damp tea towel. Let rise for about 1 hour, until almost doubled in size.
- When the dough has risen, divide it into two even pieces. Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to use. This helps develop the flavor of the dough and relaxes the dough so it's easier to stretch, but if you're in a rush, you can use it right away. (The dough will keep for up to 3 days so you can do this part ahead!)
- Preheat the oven to 425°F. Take one piece of dough and stretch/roll it out til it's about 1/2" thick. Transfer to a lightly greased baking sheet (if you're using a pizza stone, place it in the oven to heat up as the oven preheats and prep your pizza on a piece of parchment paper).
- To make the pesto: Combine 3 cups of packed kale with the pine nuts, Parmesan, nutritional yeast, garlic, salt, and olive oil in a food processor and pulse until you have a smooth paste.
- Spread the pesto onto your rolled-out pizza dough, leaving some room around the edges.
- Sprinkle the remaining kale over the top of the pesto, along with the mozzarella, and red pepper flakes.
- Bake for about 20 min until the edges are golden and the cheese bubbles.
