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!
Servings: 10 slices
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
