• Preheat oven to 425 degrees.

Prepare Pesto:

• Pulse walnuts and garlic clove in a food processor until finely chopped.
• Add kale, olive oil, Parmesan, 2 tablespoons lemon juice, and salt. Process until smooth, scraping down the sides as needed.
• Taste, then season with additional lemon juice and salt, if desired. Set aside.

Prepare Kale:

• Combine olive oil, garlic, red pepper flakes, and a pinch of salt in a large skillet over medium heat.
• When garlic is sizzling and fragrant, mix in kale.
• Add 2 tablespoons of water to the kale mixture, then cover pan immediately. Steam kale for about 4 to 5 minutes, or until tender.
• Remove lid from kale, then continue cooking for another minute, or until all excess water evaporates. Season to taste with salt, then set aside.

Prepare Pizza:

• Spray a large pizza pan lightly with nonstick cooking spray (or coat very lightly with olive oil). Top with pizza dough, then use your hands to spread dough across pan.
• Spread half the pesto over the crust (save the rest for another use). Then, top with 1 ½ cups mozzarella, sautéed kale, feta, grape tomatoes, olives, and remaining ½ cup mozzarella (in that order).
• Bake pizza for about 15 to 20 minutes, or until crust is golden.
• Cut pizza into wedges, then serve hot. Enjoy!