Kale Pesto Pizza with Honey Whole Wheat Dough

Ever go on a mission to, say, the grocery store, and instead of getting beets and onions for a pizza you leave with a pound of kale, a bag of popcorn, a pair of walking shoes, a belt, and a bar of chocolate?

It was one of those days.

But I’ve been meaning to make dinosaur kale pesto, so I wasn’t too far off.

Kale is fantastic, did you know that?  About a year ago I was sort of banned from the stuff because of reasonsIwon’tgetinto, and basically told the rules to suck it.  Kale 4 lyf.

 Them’s baker’s hands.  At CFB they make a honey whole wheat bread that I would often take home in doughy form for pizzas.  Since then, I’ve made my own.

I was supposed to get picture frames, too.  And curtains.  I forgot to get a mirror.

 This apartment is missing Aloha-shirt-shaped oven mitts.

Kale Pesto Pizza with Honey Whole Wheat Dough.

The Pesto.

4 garlic cloves
6 large dinosaur kale leaves, stems removed
1 cup packed fresh basil
1 tablespoon olive oil
1/2 teaspoon lemon juice
pinch of salt, to taste

In a food processor, chop garlic until fully minced.  Add kale leaves and chop until smooth.  Add basil, and while the pesto is chopping, add olive oil, lemon, and salt and blend to desired consistency.

Should make just enough for this pizza.

The Dough.

1 cup wrist temperature water
2 1/4 cups whole wheat flour
1 tablespoon honey
2 teaspoons active dry yeast
1 teaspoon salt

Add honey and water to the yeast in a small bowl, stirring until yeast is fully dissolved.  Leave for a few minutes before adding salt.

On a clean surface, create a well with the flour in order to accommodate about half of the hydrated yeast.  Using a fork, slowly peel away at the inner walls of the flour, mixing thoroughly so as not to create a pahoehoe volcanic eruption.  Add more liquid as you go, mixing until the dough is kneedable by hand.  Fold and press for about ten minutes by hand, or about 5 minutes in a standard mixer.  Dough should be pretty sticky.  It’s better this way.

Place the ball of dough in a large floured bowl and cover with a cheese cloth for about an hour and a half, or until the dough has doubled in size.

When the dough is ready (You’ll know by pressing the surface with your finger.  If the dough bounces back, it isn’t ready.  If the indent lingers, you’re good to go), roll out on a floured surface to desired shape (circle, rectangle, star).

Add pesto and spread around the entire surface.  Add desired ingredients on top of that.

I put chopped spinach, white mushrooms, and mozzarella cheese.

Throw in the oven at 425 degrees Fahrenheit for 12-15 minutes.

Eat with beer.  Outdoors.