Ingredients

• 1 garlic clove
• 1 tablespoon shallot, chopped
• 1 teaspoon lemon juice
• 1 handful parsley, chopped
• 1 handful baby kale
• 1 handful basil, chopped
• 1 tablespoon chives, chopped
• 1/4 cup olive oil
• salt and pepper
• 2 cups baby kale
• 1/2 lb pizza dough
• 8 ounces mozzarella cheese, sliced into rounds
• 1/4 cup parmesan cheese
• 1 zucchini, shaved into long, thin ribbons
• 1 handful basil
• 1 tablespoon chives, chopped
• 1 avocado, sliced

Instructions

1. Pulse garlic and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, basil and chives.

2. Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. Season to taste with salt and pepper.

3. Preheat oven to 450 F and grease a baking sheet.

4. In a bowl, massage the kale with a bit of olive oil, salt and pepper until well-coated, set aside.

5. On a floured surface, roll out the dough to form a 12-inch circle. Transfer the dough to the baking sheet and cover it with the pesto. Top with mozzarella rounds.

6. Add the shaved zucchini ribbons and massaged kale, then sprinkle with half of the parmesan.

7. Drizzle pizza lightly with olive oil, salt and pepper.

8. Bake for 10-13 minutes or until crust is golden and cheese has melted.

9. Remove from oven and top with the fresh basil, chives, avocado and the rest of the parmesan.