Ingredients For the pizza dough:

1 cup water, warm

2 ½ teaspoons active dry yeast

1 teaspoon granulated sugar

2 teaspoons extra virgin olive oil

1 ½ teaspoons kosher salt

2 ½ cups unbleached all purpose flour

For the kale pesto:

2 medium size garlic cloves

2 cups packed kale, Tuscan, thick ribs removed and roughly chopped, plus more for topping

1 cup packed basil leaves

¾ cups walnuts

1 teaspoon lemon juice

1 teaspoon kosher salt

½ cup olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup Kerrygold

Blarney Cheese

shredded, plus 2 cups for topping

Instructions:

  1. Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, active dry yeast, and sugar. Use a small whisk to combine, and let the yeast activate for 5 minutes until the surface of the water is foamy with small bubbles. 
  2. To the bowl of the mixer, add the olive oil, kosher salt, and the all purpose flour. Mix on low speed to begin incorporating the flour into the water. Knead on medium speed for 4-5 minutes until all of the flour is combined. The dough should start to form a shaggy ball, and will be a bit sticky.  
  3. Remove the dough hook, and transfer the dough to a light oiled bowl. Cover the bowl with plastic wrap or a clean shower cap, and let it rise at room temperature for 1 hour. 
  4. Meanwhile, make the kale pesto. In the bowl of a food processor with the motor running, drop in the garlic cloves through the opening in the lid. Once they are chopped, stop the machine, and add the Tuscan kale, basil leaves, walnuts, and lemon juice. Process until the kale and basil break down, about 1 minute. Through the opening in the lid, stream in the olive oil slowly, and add the salt and black pepper. Process until the pesto is smooth. Lastly, add the grated Blarney, and pulse until just combined. Set aside. 
  5. Preheat the oven to 500 degrees F, with a pizza stone or baking steel inside if you have one. If not, this pizza can be made on a baking sheet. 
  6. Pour the dough onto a lightly floured surface, Divide the dough into two pieces, and shape each into a round ball. Let them rest for 10 minutes on the counter. With floured hands, stretch the dough out into a large round, getting it as thin as possible. Next, place the dough on a piece of parchment paper to make transferring it onto the pizza stone easier. Place the parchment on a pizza peel or on the black of another baking sheet. 
  7. Spoon 3-4 tablespoons of the kale pest onto the dough, and spread it out into an even layer. Carefully place the dough into the hot oven and bake for 5 minutes. Carefully remove the dough from the oven, and add the shredded Blarney cheese on top, and additional pieces of kale on top. Place the pizza back in the oven to bake for another 6-7 minutes until the cheese is melted and bubbly.  
  8. Garnish with olive oil and flakey salt. Serve hot. Repeat with the second piece of dough. 

Recipe by Lion’s Bread.