Watercress Pesto Pizza with Blue Cheese and Balsamic Glaze Recipe

Ingredients

• 2 ounces (two packed cups) watercress leaves and tender stems, divided
• 1 ounce (one packed cup ) baby spinach
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 medium garlic cloves, roughly chopped
• 2 tablespoons grated Pecorino Romano cheese
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts, divided
• 1 multigrain pizza dough ball (about 22 ounces)
• 1/2 pound fresh mozzarella, thinly sliced
• 2 ounces gorgonzola dolce or other mild, creamy blue cheese, crumbled
• Balsamic glaze