Hearty collard greens pack this pesto with vitamin K, an essential nutrient for bone health. Buttery Castelvetrano olives make any extra pesto perfect for adding big flavor to pasta and grilled cheese sandwiches; substitute any green olive if you can’t find them.
How to Make It
Place racks in upper third and middle of oven. Place a baking sheet on top rack; place a pizza stone on middle rack. Preheat oven to 500°F.
Spread onion on hot baking sheet; spray with cooking spray. Bake at 500°F until browned, 8 to 9 minutes. Set aside.
Process collard greens, olives, 3 1/2 tablespoons Parmesan cheese, olive oil, 1 tablespoon canola oil, lemon zest and juice, garlic, and 1/8 teaspoon salt in a food processor until smooth. Brush crust with remaining 1 tablespoon canola oil. Spread pesto mixture on crust. Top with mozzarella and onion.
Transfer pizza to hot pizza stone. Bake at 500°F until cheese is melted, 5 to 7 minutes. Drizzle with balsamic glaze; sprinkle with basil, red pepper, remaining 1 tablespoon Parmesan, and remaining 1/4 teaspoon salt.
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