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.