Pizza Dough1 1/4-ounce package active dry yeast 1 cup warm water, 110 degrees 2 1/2 cups all-purpose flour, or half all-purpose flour and half whole-wheat flour, plus extra for rolling 1 tablespoon olive oil, plus extra for brushing 1 teaspoon salt 1 tablespoon sugar or maple syrup

Balsamic Reduction 1 cup balsamic vinegar 1 tablespoon maple syrup

Pesto Sauce 2 cups fresh basil 1 1/4 cups walnuts, toasted 3 cloves garlic 2 tablespoons lemon juice 3/4 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2/3 cup olive oil

Pizza Topping 1 large sweet potato, peeled and cut into 1/2-inch pieces 5 tablespoons olive oil, divided, plus extra for brushing 1/2 bunch kale, thick stems removed, and cut into chiffonade or torn into bite-sized pieces Freshly ground black pepper

In a small bowl, dissolve yeast in warm water. Let stand until bubbles form, about 10 minutes. In a large bowl, combine flour, oil, salt, sugar, and the yeast mixture. Using lightly floured hands or an electric mixer fitted with a dough hook, mix until a stiff dough has formed. If the tough is too sticky, sprinkle extra flour 1 teaspoon at a time as needed. Place the dough in large well-oiled bowl and rotate the ball of dough so it is completely covered with the oil. This will prevent the dough from sticking to the bowl as it rises. Cover with a dry kitchen towel and place in a warm part of the kitchen until it has doubled in volume, 1 to 1 1/2 hours. Place dough on a lightly floured work surface, shape into a disk, and knead for 5 minutes. Use dough immediately or cover tightly in plastic wrap and refrigerate until ready to use, but be sure to bring dough to room temperature before using.

In a small pan, cook vinegar over medium-low heat until it comes to a boil. Reduce heat and simmer for 20 minutes, or until it reduces to a thick syrup-like consistency. Remove from heat and mix in maple syrup.

In a food processor, combine basil, walnuts, garlic, lemon juice, salt, and pepper. As you process, slow drizzle in 2/3 cup of olive oil.

Preheat the oven to 350°F. Preheat a grill or stovetop rill pan to medium-high heat. Toss sweet potatoes with 3 tablespoons oil and season with salt. Spread sweet potatoes on a rimmed baking sheet and bake for 20 to 30 minutes, or until fork tender and lightly browned. Be sure to check the sweet potatoes and turn with a spatula frequently.

In a skillet, heat remaining 2 tablespoons oil over medium-high heat. Add kale, and season with salt and pepper. Sauté kale until wilted and bright green and adjust seasoning to taste. Turn off het and set aside.

Cut the dough into 6 equal pieces. On a lightly floured surface, roll each piece of dough into a 6-inch circle. The circle should be as think as a tortilla. Lightly brush both sides of the dough circle with olive oil and grill for about 3 to 5 minutes on one side, until the bottom is lightly browned. Using tongs, flip the dough and immediately spread pesto on the already-browned side and layer sautéed kale and roasted sweet potatoes. Let cook on grill for another 3 to 5 minutes and remove from heat. Repeat this process with remaining dough. Drizzle the balsamic reduction over the grilled pizzas and serve immediately.

From Chloe’s Kitchen by Chloe Coscarelli