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2 Tbsp. olive oil
1 Rustic Crust Great Grains organic pizza crust
½ cup Kale Cashew Pesto (recipe follows)
1 cup shredded mozzarella
6 oz. (1 package) Monterey Farms Grilled ArtiHearts

Brush crust with olive oil. Spread pesto evenly over the whole pie. Scatter the shredded cheese evenly across. Arrange the artichoke hearts on top. Bake at 425 degrees for 1012 minutes, or until the cheese melts and is slightly brown.

Kale Cashew Pesto
1 cup Tuscan kale leaves, stems removed, tightly packed
1 cup basil leaves, tightly packed
½ cup cashews, unsalted
1 tsp. crushed garlic
¼ tsp. sea salt
4 Tbsp. olive oil + 1 Tbsp. olive oil
1/8 cup grated Parmesan cheese

Place all ingredients except the cheese and the final Tbsp. of olive oil into the bowl of a food processor. Blend together for 10 seconds, or until the mixture is very granular but not smooth. Scrape down the sides of the bowl. Add the final Tbsp. of oil and the cheese. Blend for another 6–10 seconds, or until you get an emerald-colored paste.