Recipe is for 1 thin pizza.
Serves 2 people.
Pizza dough (for 1 pizza)
About 1/4 cup Sundried Tomato & Hazelnut Pesto
1/3 cup freshly-grated Parmesan cheese
1 cup shredded Manchego cheese
1 Yukon Gold Potato, sliced very thin
1 - 1 1/2 cups kale, cut into thin ribbons
Preheat oven to about 425 degrees F. Roll out pizza dough thinly. Spread pesto evenly over dough. Top with potato slices, then season with salt and pepper. Sprinkle evenly with Manchego cheese. Top with kale, then with Parmesan cheese. Bake for about 12-15 minutes, or until crust is cooked and slightly golden brown, cheese is melted, and kale is crisped.
