the Joy of Cooking but use half whole wheat flour for a less guilty feeling pizza.
Sundried Tomato Pesto
1 cup sundried tomato (not the kind that comes in oil)
1 3/4 cups fresh basil leaves
1/4 cup pine nuts
1/3 cup olive oil
1/4 cup nutritional yeast
3 cloves garlic
salt and pepper to taste
Put all ingredients in food processor and process until they have a pasty consistency.
The pine nuts can be left out if you have an allergy, and Parmesan cheese would be good instead of yeast if you can have cheese.
To put together the pizza, I cook it on a round cookie sheet sprinkled with cornmeal. I roll the dough and spread the pesto on top. Cook at 475 degrees, checking every few minutes until the crust is starting to brown but the pesto has not started to burn. It happens fast, so watch out. Once I have taken the pizza out of the oven, I add the kale. It is a great appetizer or main course.
Hope you like this idea.