Artichoke Pesto and Kale Pizza with Sundried Tomatoes

20m

pizza dough, thawed

1 jar

lemon artichoke pesto

1/2 cup

sun dried tomatoes, roughly chopped

8 oz

mozzarella, shredded

4 oz

parmesan, shredded

1/2 cup

kale, roughly chopped

lemon, juiced and zested

a dash

salt and pepper

Preheat oven to temperature indicated on pizza dough packaging or review product information on our website for directions.
Roll out dough on a floured surface until it is 1/4 inch thick.
Spread pesto over dough, and evenly distribute mozzarella, Parmesan, and sun dried tomatoes.
Bake until crust begins to brown, usually 14-22 minutes. Check baking progress at least 5 minutes before prescribed baking times.
While the pizza is baking, in a large mixing bowl, add kale and lemon juice and zest. Toss to coat, then massage the kale gently for 1 minute. Let stand 10 minutes.
Add kale to pizza and bake for 4-6 minutes longer, until the cheese has melted and the crust is crispy. Season with pepper, to taste. Serve piping hot.

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