1/2 purple kohlrabi, sliced thin1-2 heads of bok choy, prettiest leaves reserved1 golden carrot2-3 tbsp oil2-3 tbsp goat cheese1/4 cup walnuts1/2 cup mozzarellasalt and pepper1 tbsp crushed red pepper1/2 tsp turmericpizza dough
Preheat oven to 500. While oven is heating roast the sliced kohlrabi on a lightly oiled baking sheet. Roast the kohlrabi until it is beginning to turn golden brown on the edges.
Make the pesto by pureeing the bok choy (except 6-7 leaves to go on top), oil, goat cheese, walnuts, and a teaspoon of salt.
Stretch the pizza dough and spread the pesto over the dough. Top with the mozzarella, leaving gaps between the cheese to let the pesto show. Top this with the roasted kohlrabi, the extra bok choy leaves, carrot, a bit of salt and pepper and the crushed red peppers.
Bake until dough is golden brown. Sprinkle with turmeric.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 06 of 2016.