Tahini Kale Pizza Is Tasty!

First of all I want to thank everyone for the well wishes yesterday.  This morning feels a little better and my brain fog seems to be lifting.  Yay.  Progress.

Last night my body still wasn't cooperating, but my mind was begging me to get off the couch.  Six days of rest was starting to give me a case of cabin fever.  So, I fired up the tea kettle and brewed a strong mug of gunpowder tea, with hopes for a little shimmer of energy.  Thankfully, my favorite hot green drink gave me just enough buzz to make it into the kitchen, clean up some of the dishes, and throw together a pizza for dinner.  Just a little change of scenery, for about an hour, seemed to help.

After rummaging through the produce drawers I decided to make tahini kale pizza with stuffed crust, sauteed mushrooms, avocado and daiya mozzarella shreds.
 

See the creamy, melty cheddar daiya inside the outer crust?  It really makes the last few bites of each piece a special treat.  This pizza was made with:

* rosemary pizza dough
* red sauce
* kale massaged with tahini sauce (tahini, lemon, garlic, water, salt)
* cremini mushrooms sauteed with olive oil, oregano, salt & pepper
* avocado
* daiya mozzarella shreds on top
* daiya cheddar shreds in the crust
* outer edge of crust brushed with olive oil before baking

Bake for 30 minutes at 425 degrees.  Try to be patient and let it cool before diving in or you'll burn the roof of your mouth off.  Unfortunately I have no patience when I have fresh home-made pizza in front of me.  But the pain was worth it.  The tahini gets cheesy when it's baked with the kale and the creamy avocado takes it to another level.

So, is everyone watching the game tomorrow?  I'm not that into sports, but I do look forward to watching Puppy Bowl on Animal Planet.  I also look forward to annoying anyone who happens to be around with, "oooooh... cuuuuute...puppies!... omg.... did you see that?!", every 30 seconds. 

Happy Saturday!