Feeds 4 people well.
Whole Wheat Pizza Dough
Olive Oil for sauteing
1 bunch of Kale
10 Garlic Scapes
10 Garlic Cloves
2 TBS Dulse Seaweed
1 can olives
1 small jar artichoke hearts
1-2 cups shredded cheese (mozzarella is great)
2 cups tomato sauce (this isn't necessary. You can dress your pizza with more olive oil instead, or pesto, or fresh tomatoes sliced thin)
Handful of fresh Thyme
1 generous cup of fresh herbs, mixed: parsley, oregano, basil
Start with the pizza dough. The link above has a great recipe. It says to rise the dough twice, but I don't bother with that. Once it rises after about 20 minutes, I shape the dough into a pizza and put on the toppings. So then, first mix up the dough and set it aside to rise.
While it's rising, make the toppings. In a saucepan, saute garlic, scapes, kale, and dulse. Notice how the kale is shredded with kitchen scissors here, making it easier to eat on pizza.
When the kale is soft, remove the pan from heat and set aside. Chop up the olives and artichoke hearts. Strip the thyme leaves from their stem. Then, take your risen pizza dough, knead it out, then stretch it out into a pizza circle. Now sprinkle all the thyme over the dough and roll it in with a rolling pin or jar. For more flavor, also roll in some garlic salt or cracked pepper.
Place dough on the baking sheet and make your pizza! Sauce first, then toppings and cheese, salt and pepper. Bake for about 20 minutes at 425 in the oven. While it's baking, chop up your cup of fresh herbs. Right before serving, sprinkle all the fresh herbs over pizza. Maybe with some red pepper flakes! Enjoy!