Green Monstah Pizza

12.5 each Sal’s Cheese and Garlic White pizza (whole grain)

12.5 bunches kale, center rib removed and chopped

2 tsp. salt

12.5 cups grated parmesan or Romano cheese

¼ cup fresh garlic, minced

1 ½ cups sunflower butter

3 cups + 2 Tbs vegetable oil

2 cases baby spinach

2 ½ heads of garlic, peeled and chopped

½ cup Vegetable oil

12 zucchini, medium diced

¼ cup fresh garlic, minced

½ cup vegetable oil

6 red onions, thinly sliced

8.25 cups feta cheese, crumbled

1. Preheat oven to 450 degrees.
2. Make Kale Pesto by placing a large stockpot on a burner and bring water to a boil add salt. Blanch Kale quickly (10 seconds) till bright green. Place in a large stainless steel bowl and add some cold water and 2 qts of ice cubes to cool it down. Squeeze the excess water out of it and place in a food processor (will have to do this in batches as this would be too much to fit into food processor in one shot). Add the grated cheese, garlic, sunflower butter and vegetable oil and process to a smooth paste.
3. Sauté ¼ cup of the chopped garlic with ½ cup of the oil in a tilt skillet, once garlic begins to sizzle add spinach and a splash of water and cover pan with lid and turn off the heat. Take spinach out of tilt skillet and reserve in a deep hotel pan.
4. Next, add ½ cup of oil to tilt skillet and begin to cook the garlic (similar to above). Once the garlic begins to sizzle, add the chopped zucchini and gently sauté until it begins to soften.
5. Place pizza on a cookie sheet and spread with the pesto. Top the pizza with the sautéed spinach and zucchini, the red onion and the crumbled feta cheese. Bake for 10 minutes or until hot and bubbly.

>2 oz. meat/meat alternative*

2 oz. whole grains

*This assumes that you have enough cheese from mozzarella, feta and parmesan – you’ll need 12.5 lb. total – the parmesan and feta would equal around 4.5 lb.