Green Pizza with Lettuce Pesto

DOUGH

  • 1½ cups warm water
  • 1 package active dry yeast (1 scant Tablespoon)
  • 2 Tablespoons olive oil
  • 1 teaspoon sugar
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt

PESTO

  • ¼ cup olive oil
  • 1 garlic clove, peeled
  • ½ cup basil leaves
  • 1 cup romaine lettuce, washed and chopped
  • 1 cup kale (or other greens), washed and chopped
  • ¼ teaspoon ground black pepper
  • 1 cup canned chickpeas
  • ½ cup reserved liquid from canned chickpeas

TOPPINGS

  • 2 cups kale (or other greens), washed and chopped
  • 2 cups grated reduced fat cheese, Mozzarella and/or Parmesan

DIRECTIONS

  1. Combine yeast, sugar and warm water in a large bowl, stir to dissolve. Add oil.
  2. Mix in flours, then salt and knead on lightly floured board until elastic.
  3. Shape into a ball and store in oiled bowl, covered, in a warm place for at least 1 hour until dough has almost doubled in size.
  4. Combine pesto ingredients in blender and blend until smooth.
  5. Preheat oven to 425°F.
  6. Press down dough and stretch or roll out to desired shape. Place on a lightly oiled baking sheet. Brush dough with olive oil.
  7. Bake until beginning to brown in spots, 5-10 minutes.
  8. Top dough with pesto, half of cheese, greens, and then remaining half of cheese.
  9. Return pizza to oven until dough is brown, cheese is melted and greens are beginning to turn brown and crispy.

Note: For a quicker pizza, skip steps 1-3 and buy 1 package of prepared whole wheat pizza dough. Or substitute whole wheat or brown rice tortilla, whole wheat English muffin or pita instead.