Travis Rathbone

Directions:  For the pesto: Place kale, almonds, garlic, and sea salt into a food processor or blender and pulse to combine until the ingredients are somewhat mealy. Gradually add olive oil in a steady stream until the mixture is finely chopped yet still has texture, about 1 minute. Pulse in lemon juice and adjust the seasoning to taste. Put aside 3⁄4 cup to use. Store any extra pesto in an airtight container in the fridge for up to a week. For the pizza: Preheat oven to 400°F. Transfer dough to a large sheet tray and brush crust with olive oil

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