8 ounces store-bought pizza dough (or home-made)
1 1⁄2 cups shredded mozzarella cheese, or 8 ounces of fresh mozzarella cheese
Ingredients for the pesto: 3 cups of kale (or other greens such as carrot tops, Swiss chard or spinach)
1/3 cup olive oil 2-4 garlic cloves 1/2 teaspoon salt 1/3-1/2 cup grated parmesan cheese 1/2 cup toasted nuts or pumpkin seeds (optional)
Preheat oven to 420 degrees. Divide each pound of pizza to 6-8 balls. Pour some olive oil on each ball and let rest.
Place all the pesto ingredients in the food processor and process until smooth. Taste and add more cheese or salt, as needed.
Roll out each ball of dough either with your hand or a rolling pin. Stab the dough with a fork.
On each little pizza put about a tablespoon of pesto sauce, spread, sprinkle with the cheese.
Place on a cookie sheet and bake until crust is golden brown and the cheese is bubbly, about 10-15 minutes.