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Summer Veggie Flatbread With Garlicky Kale Pesto
Prep Time: 01:00
Cook Time: 00:20
2 lbs pizza dough (or use pre - made crust)
2 Small zucchinis, sliced thin
2 ears of corn, kernels removed
2 pints cherry tomatoes, sliced in half
2 balls fresh mozzarella cheese
3 cups kale, loosely packed
1 cup fresh basil leaves plus more for sprinkling over pizza
1/2 cup shredded parmesan cheese
1/2 cup toasted almonds
5 Cloves garlic, crushed and skins removed
1/4 - 1/2 cup olive oil
1 teaspoon coarse salt
1Preheat oven to 475 degrees Fahrenheit. If using a pizza stone, pop it in the oven to heat it up.
2To make the pesto, combine kale, basil, parmesan cheese, almonds, garlic cloves, olive oil, and salt in the food processor and pulse until smooth. Add in more olive oil if needed.
3In a medium skillet, lightly saute zucchini and corn with 2 tablespoons olive oil until just cooked.
4Dust pan or pizza stone with cornmeal. Divide pizza dough into two rounds or 4-6 flatbreads and place in your pan or on your stone. Divide pesto evenly among crust. Top with sauteed zucchini and corn, fresh cherry tomatoes, and mozzarella cheese. Bake for 10-20 minutes, until cheese is bubbly with some golden brown spots.
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