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Kale Pesto Pizza

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Ingredients
  

Kale Pesto

  • 1.5 lbs Curly Kale
  • 5. lbs Basil leaves
  • 5 tbl Garlic
  • 1 lb Marcona almonds
  • 1 lb Parmesan
  • 2 lb Golden Raisins
  • 1 cup Apple cider vinegar
  • 2 tbs Salt
  • 2 qt Canola oil
  • 2 cups White balsamic vinegar

Pizza Sauce

  • 28 oz San Marzano Tomatoes
  • 1/8 cup Extra virgin olive oil
  • 2 tbl Sea salt

Pizza Dough

  • 5 cups Water
  • 1.8 oz Sea salt
  • 1 oz Dry Yeast
  • 3 lbs Caputo flour
  • 4 tbl Extra virgin olive oil

Instructions
 

Kale Pesto

  • Combine the ingredients in a blender

Pizza Sauce

  • Mix the ingredients in a blender on low setting to preserve their color.

Dough

  • Add the room temperature water into a mixing bowl.
  • Add about half of the yeast and stir until it dissolves.
  • Add the flour and salt in mix for 45 seconds.
  • Gradually incorporate water and the remaining yeast, ensuring thorough mixing.
  • Add olive oil and mix once again until fully incorporated.
  • Once mixed, remove the dough from mixing bowl.
  • Portion your dough and place them into a plastic container with a lid.
  • Refrigerate and cook the following day.