In a food processor, combine the tightly packed kale, garlic, nuts, and olive oil. Pulse until smooth yet textured. Add a pinch of salt and blend again, tasting as you go. Set aside while you preheat the oven.

Set your oven to 475°F (245°C) and allow it to heat up. If using a pizza stone, place it in the oven to preheat.

On a floured surface, roll out your pizza dough to a quarter-inch thickness. Transfer to a pizza peel or baking sheet. Spread the kale pesto over the dough, leaving a border for the crust. Scatter cheese and seasonal vegetables on top.

Transfer the pizza to the preheated stone or baking sheet. Bake for 12-15 minutes until the edges are golden and the cheese is bubbly.

Once baked, remove the pizza from the oven and let it cool slightly. Slice into wedges and sprinkle with chili flakes if desired.