Pizza crust (yields about 2 large pizzas, or 4 medium, also depending on how thin you roll it out... we like them thin and crispy)
3 3/4 cups flour 2 1/2 teaspoons instant or other active dry yeast 3/4 teaspoon salt 3/4 teaspoon sugar 1 1/3 cup room-temperature water
(optional: 2-3 tbsp Italian seasoning)
In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough will be stiff, not wet and sticky. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Divide the dough in two and shape each into flattened balls. (Dough can be frozen at this point.)
Kale pesto (yields about 1 ½ cups, which will probably leave you with extra)
3 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
¾ cup pecans or walnuts
2 tablespoons lemon juice (about 1 small lemon)
2 to 3 cloves garlic, depending on their size
¾ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
½ cup olive oil
In a food processor, add the kale, pecans, lemon juice, garlic, salt and several twists of freshly ground black pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice, salt or pepper if necessary.
When you are ready to make a pizza, preheat grill to 500°F roll dough and brush with olive oil. When bottom starts to firm (10 minutes?), oil the side that had been on the top, then top the side that had been on the grill with an even layer of pesto (you may end up with extra pesto, which would be great on pasta or as a sandwich spread, etc.). Sprinkle mozzarella cheese over the top. Lastly, in a small bowl, toss 1 cup chopped kale with 1 teaspoon olive oil and a sprinkle of salt. Rub the oil into the kale so it’s covered with a light, even layer. Distribute the kale evenly over the top of the pizza. Return to the grill for about 10 more minutes. Sprinkle with crushed red pepper before serving.