Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.Make the pesto, if using homemade. In a blender or food processor, combine all ingredients and pulse until smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.Spread the dough with pesto, top evenly with kale, and drizzle with olive oil. Season lightly with salt and a pinch of crushed red pepper flakes. Top with crumbled goat cheese and fontina cheese. Arrange the zucchini ribbons over the cheese, drizzle lightly with olive oil and season with salt. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes. ENJOY!