Roll dough out into shape of your choice. I use palms to flatten out the dough a bit, and then use a rolling pin to get it very thin. Watch my video in my pizza crust post for more help here.
Spread kale pesto on pizza dough in an even layer, leaving a bit of room on the edges. Add mozzarella and goat cheese, crumbling the goat cheese with your fingers as you add it.
Add veggies- an important note: they should already be sauteed, and not raw. Raw veggies will release water when the pizza is baking, resulting in a watery crust (not ideal!). Add prosciutto before baking if you want it to be crispy or after baking if you prefer it to be soft. Sprinkle with a touch of sea salt.
Bake at 500 for 9-12 minutes, until golden brown on the bottom. Top with parmesan after baking and before serving.