Roasted Veggie Flatbread with Kale Pesto

More like a pizza, but flatbread sounded cooler.  This was made with all local produce from our farm box, and the flavors just sung...loud.  Roasted eggplant, zucchini and tomatoes along with lots of kale pesto, on top of homemade dough, and dotted with goat cheese.  The kale pesto was a big hit.  Had it been basil, it would have been too overpowering, but the woody kale pesto was the perfect base to the roasted vegetables, and cheese.  I used this pizza dough recipe that I'm stuck to lately, and divided it in half to roll out a nice thin pizza for two.  Two days later I made another one for lunch with some of the leftover vegetables and pesto, and added fresh mozzarella.  They were both equally good, so use whatever cheese you prefer.  The steps seem comprehensive, but you can make the dough and let it sit in the fridge for a few days, and you can make the pesto and let it sit in the fridge for a few days (and add it to pastas or sandwiches or eggs), and use some leftover roasted veggies from a dinner the night before.      

Pizza Dough

3 1/2 c all purpose flour

2 t salt

1 packet active dry yeast

1 1/2 t sugar

2 T olive oil

1 1/4 c warm water

Combine water with yeast, sugar and olive oil and let sit for several minutes.  In a large bowl with flour and salt make a well in the center and pour in water mixture.  With a fork, mix until it comes together and then knead with your hands until a ball of dough is formed. Remove dough and wash and dry bowl, and then coat with olive oil, place dough back into bowl, cover with damp towel and place in oven.  Let rise for about two hours or until doubled.  Remove bowl from oven and punch dough in center, then knead it.  Use immediately or wrap with plastic wrap and place in fridge until you are ready to use it.  Allow to come to room temperature before rolling out.

Kale Pesto

1 large bunch kale, ribs removed
1/4 c toasted pecans
1/4 c parmesan cheese
2 cloves garlic
olive oil, salt, pepper

In a food processor or Vitamix blend all ingredients until pesto is formed (adding about a 1/4 c of olive oil).  

Veggies

4 Roma tomatoes
1 medium eggplant (I used a beautiful graffiti)     
1 medium zucchini

With a mandolin, or, slice vegetables thin.  I definitely like having the veggies thinly sliced and on the same level as melted cheese as opposed to chunks rising up.  Place in roasting pan, drizzle with some olive oil, sprinkle with salt and pepper and roast on 400 for about 20 minutes (keeping an eye on them).

Pizza

pizza dough
kale pesto
roasted veggies
~3 ounces goat cheese

Roll out pizza dough, spread about 1/4 c or more of kale pesto, layer veggies, and dot with goat cheese or mozzarella. Drizzle with olive oil.  Sprinkle salt and pepper, and a dusting of parmesan if you like. Bake at 425 for about 10 minutes or so, until crust is golden and cheese has bubbled.  If you can, bake directly on a pizza stone.