Green Pizza with Pesto


  • 1½ cup 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


  • ¾ cup extra virgin olive oil
  • 2 garlic cloves, peeled
  • 1 teaspoon salt
  • fresh ground black pepper, to taste
  • 2 cups basil leaves
  • 1 cup parsley, thick stems removed
  • 1 cup kale, washed and chopped


  • 1 cup kale, washed and chopped
  • 1 cup arugula
  • 1 cup grated cheese (Mozzarella and/or Parmesan) or nutritional yeast


  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 warm damp place for at least 1 hour until dough has almost doubled in size.
  4. Combine pesto ingredients in blender and blend until smooth.
  5. Punch down dough and stretch or roll out to desired shape.
  6. Top with pesto, cheese and greens. Note: delicate greens like arugula may be added when pizza comes out of the oven instead.
  7. Bake pizza at 450°F until dough is brown, cheese is melted and greens are beginning to turn brown and crispy.