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.
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.
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!
You will only use half of the pesto for this pizza. Toss the rest with some pasta or check out this How to Use Pesto article for 30 recipes ideas.If you use pre-chopped kale, make sure to remove any thick steams before making the pesto or sautéing the kale.I used a 14-inch pizza pan for this recipe. If you're looking for a great pan, you need to try this USA Pan Pizza Pan! It's the BEST.If your pizza dough contracts when spreading on the pan, let it rest for few minutes before continuing. Resting relaxes the gluten, making it easier to spread.Read the info before this recipe card for more tips and tricks!