Veggie Pizza with Kale Pesto

As most of you know, Nick and I make pizza on a regular basis.  I really wanted a pizza this week without sauce, only because I was lazy.  We had kale on hand so I decided to make a kale pesto for the sauce to my pizza!! It was great! I went a little overboard with the kale, but I adjusted the recipe accordingly.  this would be wonderful with pasta or even rice too!! When making my pesto, I usually add a filler, like spinach, so it'll make more.  It still has that wonderful basil taste and added vitamins! 

Veggie Pizza with Kale Pesto

Ingredients:
1 pizza crust (Find recipe here!)

Pesto:
2 cups chopped raw kale
1 small bunch of fresh basil (about 20 leaves)
3 garlic cloves, pealed
1/4 cup olive oil
1/4 cup Parmesan cheese
1/2 cup shelled pistachios
vegetable broth as needed (I add veggie broth as a liquid in replace of more olive oil, just healthier)

Toppings:
1 summer squash, thinly sliced
1 zucchini, thinly sliced
1/2 cup grape tomatoes, sliced
1/2 cup red onion, chopped
1 cup sliced or shredded fresh mozzarella cheese

Directions:
To make pesto, place all of the ingredients in a food processor and pulse until well blended adding veggie broth as needed.  

Create dough according to recipe.  Spread onto pan and spread kale pesto over crust.  Add vegetable toppings and top with cheese.  Bake at 400 degrees for 20 minutes.  Let cool for a bit on a wire rack to keep crispy.