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Pizza doesn’t have to be just pepperoni and cheese. This beet pesto pizza is a fun and delicious way to enjoy a cheesy pizza, plus some veggies (hi, kale!).
save this recipe!What better way to learn to like a less-than-liked vegetable than by pairing it with a food you love? That’s right, friends, beets and pizza are joining forces today!
After a bit of trial and error (and a magenta mess that left my kitchen looking like a beet crime scene), I arrived at this tasty beet pesto base on which to pile loads of cheese and kale! Let’s cook!
Reader rating
Beet Pesto Pizza with Goat Cheese and Kale
Pizza doesn't have to be just pepperoni and cheese. This beet pesto pizza is a fun and yummy way to still enjoy a cheese pizza, plus some veggies (hi, kale!). For busy nights, just grab a store-bought crust, and make dough from scratch when you have more time. We've got crust options for both, including low-carb!
Ingredients
Beet Pesto
- 2 large red beets
- 3 cloves garlic
- 1/2 cup walnuts, 75 g
- 3/4 cup finely grated parmesan cheese, 75 g
- 2 Tbsp lemon juice, 30 mL
- 1/4 tsp salt
- 1/4 cup olive oil + 1 Tbsp for roasting, 75 mL
Everything Else
- 1 pizza dough, click for easy homemade recipe
- 2 cups kale
- 2 cups mozzarella cheese, 200 g
- 2 oz goat cheese, 60 g
Instructions
- Roast Beets: Preheat oven to 425 degrees F (218 C). Trim, peel, and chop beets into 1/2 inch cubes. Drizzle with 1 Tbsp olive oil and place on aluminum foil, fashioning it into a sealed pouch. Cook for 30 minutes, or until tender.
- Beet Pesto: Puree roasted beets, garlic, walnuts, parmesan, lemon juice, and salt in a food processor. Slowly pour in 1/4 cup olive oil, blending as you pour.
- Assemble: Spread a thin layer of beet pesto over pizza dough (you may have leftover pesto). Layer on kale, sprinkle on mozzarella, then add dollops of goat cheese.
- Bake: Increase temperature to 475 degrees F (246 C). Bake for 10 to 12 minutes, or until cheese is melted and crust is golden brown.
Notes
Storage: Like any pizza, leftovers are great! This one can be stored in the fridge in an airtight container for up to 4 days. Reheat it in the air fryer for the best results.
Nutrition
Serving: 1slice | Calories: 223kcal | Carbohydrates: 20.1g | Protein: 8.8g | Fat: 13.4g | Saturated Fat: 3.1g | Cholesterol: 9mg | Sodium: 333mg | Potassium: 140mg | Fiber: 2.2g | Sugar: 1.5g | Calcium: 70mg | Iron: 0.5mg
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!it’s pizza night!
Great Recipe!!
I have severe nut and legume allergies. Is there a substitution I can use for the walnuts in the beet pesto?
Thanks 🙂
Hi Emily! While I haven’t tried it, I’ve seen many pesto recipes using sunflower seeds. This could be a tasty substitute to try! I’ve also flat out forgot to include nuts in many pestos before while making dinner, and while they’re not quite as creamy, they’re still tasty. So worst case, you could just try omitting the nuts 🙂 Would love to hear how it turns out for you!
I love beetroot anyway. I tried this recipe but used everything except goats cheese which i detest. Instead I used cheddar cheese.
My hubby tried it not knowing what it was called (thankfully) and loved it!! When he knew the name said he wouldn’t have tried it. It’s SO morish!! Thanks Sarah
Ah so happy to hear you (and even the husband!) like this. I’ll have to try it with cheddar sometime, sounds delish! 😀
This is one of our favorite pizzas ever!
Hello ! I’d like to make this tonight. Can I use canned sliced beets ?
Yep that would work well! 😀
Tasty, but too garlicy. Next time I’ll use 2 cloves. I also had to add a bit of water to get it to the right consistency for pesto.
Loved it! The beet pesto was incredible.
Yay! I’m so happy to hear you loved it, Michaela!
This recipe is soooo good! I used to be able to by a frozen version of this pizza but the company quit selling it. So then I got online and searched for a Beet Pesto and Goat Cheese Pizza. And. Oh. My. Goodness! This recipe tasted better than the frozen version I used to buy. My sister was the one who had told me about the frozen version so when it couldn’t be bought any more, I made this for her, and she was so happy.
I didn’t make the crust; I just used a thin store-bought pizza crust which worked fine.
I will be making this a lot. I can’t thank you enough for putting this recipe out there for me to find.
I’m so happy to hear it, Linda! Enjoy!! 😀
This looks so good! I might use garlic naan bread as my base, as that’s usually what I have on hand for pizza. If I’m using frozen kale, would I sauté it first, before topping the pizza?
You could either saute it or pop it in the microwave until thawed, draining off any extra water. Happy eating!
Making this for second time! Can you freeze the pesto?
Yep the pesto freezes well! Happy eating 😀
Put on top of my chicken! Will freeze and use for pizza!
What a delicious surprise, especially the beet pesto! I googled “beets” and “goat cheese” and this came up. I had most of the ingredients, made some substitutions, but was a little apprehensive (I was cooking for 2). We were both very impressed, will definitely make again. I substituted naan flatbread for pizza dough, and burrata cheese for mozzarella.
Thanks for the sweet review, happy cooking!