Kale & Pomegranate Pizza with Creamy Pesto Sauce (Print Version)

# Ingredients:

01 - Pizza dough (1 pound).
02 - Baby kale or lacinato kale for topping (3 cups).
03 - Baby kale or lacinato kale for pesto (2 cups).
04 - Pecans (1/3 cup).
05 - Parmesan cheese (1/4 cup).
06 - Garlic (1 large clove).
07 - Red pepper flakes (1/4 teaspoon).
08 - Olive oil (1/3 cup plus 2 teaspoons).
09 - Sour cream (1/2 cup).
10 - Mozzarella cheese, shredded (4 ounces).
11 - Yellow onion (1/2 small).
12 - Pomegranate arils (1/2 cup).
13 - Salt and pepper to taste.

# Instructions:

01 - Heat oven to 450°F. Prepare pizza stone or baking sheet with cornmeal.
02 - Process kale, nuts, cheese, garlic and seasonings until smooth. Add sour cream.
03 - Roll dough to 14 inches, spread with pesto sauce leaving border.
04 - Top with cheese, onions, and oil-coated kale leaves.
05 - Cook until crust is golden and kale is crispy, about 10 minutes.
06 - Top hot pizza with pomegranate arils before serving.

# Notes:

01 - Pesto can be made ahead.
02 - Use any type of kale, just remove stems.
03 - Nuts can be substituted with walnuts.

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