Preheat oven to 500. While oven is heating roast the sliced kohlrabi on a lightly oiled baking sheet. Roast the kohlrabi until it is begging to turn golden brown on the edges.
Make the pesto by pureeing the bok choy (accept the prettiest leaves that will go on top of the pizza), kale, oil, goat cheese, walnuts, and a teaspoon of salt.
Stretch the pizza dough and spread the pesto over the dough. Top with the sliced mozzarella, leaving gaps between the cheese to let the pesto show. Top this with the roasted kohlrabi, the extra bok choy leaves, a bit of salt and pepper, and the crushed red peppers.
Bake on a baking sheet, pizza pan, or baking stone.
Shared from The Local Kitchener.
Ingredients
Directions
Preheat oven to 500. While oven is heating roast the sliced kohlrabi on a lightly oiled baking sheet. Roast the kohlrabi until it is begging to turn golden brown on the edges.
Make the pesto by pureeing the bok choy (accept the prettiest leaves that will go on top of the pizza), kale, oil, goat cheese, walnuts, and a teaspoon of salt.
Stretch the pizza dough and spread the pesto over the dough. Top with the sliced mozzarella, leaving gaps between the cheese to let the pesto show. Top this with the roasted kohlrabi, the extra bok choy leaves, a bit of salt and pepper, and the crushed red peppers.
Bake on a baking sheet, pizza pan, or baking stone.
