Pintade Pizza with Kale Pesto

There are many many things you can do with holiday leftovers..

Leave them as they are and keep eating the same meal over and over again,

make an omelet out of them

make a burrito or tacos (by the way, who was the genius who defined tacos in Lyon? tssk)

toss them into pasta or fried rice

sandwiches

soup..

this list can go on forever, and that's a good thing.

The last of my guinea fowl or pintade is going to be a fancy topping to my pizza.

I don't have any basil, so my sauce is going to be kale pesto.. because I don't do tomato sauce on homemade pizza.  Well, not yet anyway.

Ingredients

Dough:

100g all purpose flour

130g whole wheat flour

5g (1/2 tsp) salt

12 cL (4 fl oz) warm water

5g sugar

10g (2 tsp) yeast

2 tbsp EVOO

Cornmeal for rolling and base

oil for hands and bowl

Toppings:

Kale pesto

 

Griddled zucchini

Leftover shredded pintade or chicken or turkey

Sliced mozzarella

Roasted tomatoes

Parmesan + Shredded Swiss

Egg yolks after about 10 minutes at the highest oven temperature, then cooked 3 minutes all together

Chili oil or flakes for garnish

I reposted the dough ingredients, because it's my basic recipe I use for all my pizzas.

See the dough method here.

Satisfyingly delicious..
The kale pesto didn't have an overpowering kale flavor, which is good because it's kind of supposed to be an illusion.
We'll see more of that kale action over pasta very soon...