Dinner

Beet Pesto Pizza with Goat Cheese and Kale Recipe

ByJake Silas December 19, 2025December 19, 2025

Introduction

This Beet Pesto Pizza with Goat Cheese and Kale is a vibrant twist on a classic favorite. Combining earthy roasted beets with creamy cheeses and fresh kale, it delivers a unique and delicious flavor. It’s perfect for anyone looking to impress with a colorful, homemade pie.

A rectangular pizza with a thick golden crust sits on a black metal pizza pan, which is placed on a bright orange surface replaced with a white marbled texture. The pizza is cut into square slices, with one slice removed and placed on a white plate beside the pan. The pizza has three visible layers: the bottom layer is a golden crust, the middle layer is a vivid red tomato sauce, and the top layer consists of melted white cheese with browned spots and scattered dark green leafy vegetables. Two clear glasses with a light orange drink are behind the pan, and a white cloth with red stripes is partially visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Beets
3 cloves Garlic
1/2 cup Walnuts
3/4 cup Grated Parmesan Cheese
1 Lemon
1/4 teaspoon Salt
1/2 cup Olive Oil
1 tablespoon Extra-Virgin Olive Oil
1 Fresh Pizza Dough
2 cups Kale
2 cups Mozzarella Cheese
2 ounces Goat Cheese

Instructions

Step 1: Preheat your oven to 425 degrees F (220 degrees C).
Step 2: Trim, peel, and chop the beets into 1/2-inch cubes. Drizzle with the extra-virgin olive oil and place them in an aluminum foil pouch.
Step 3: Bake the beets for 30 minutes or until they are tender.
Step 4: In a food processor or blender, puree the roasted beets, garlic cloves, walnuts, Parmesan cheese, lemon juice, and salt. Slowly add the olive oil while blending to create a smooth pesto.
Step 5: Shape the fresh pizza dough into your desired form on a baking sheet. Spread a thin layer of the beet pesto over the dough, reserving some pesto for another use if desired.
Step 6: Layer the kale evenly over the pesto-covered dough.
Step 7: Sprinkle the mozzarella cheese over the kale, then add dollops of goat cheese on top.
Step 8: Increase the oven temperature to 475 degrees F (250 degrees C). Once heated, place the pizza on the lowest rack and bake for 10 to 12 minutes.
Step 9: Move the pizza to the top rack and broil for about 2 minutes, until the cheese is melted and bubbly.
Step 10: Slice the pizza and serve immediately.

Tips & Variations

Use walnuts or substitute with pine nuts or pecans for a different pesto flavor.
If fresh pizza dough isn’t available, store-bought dough or a pre-baked pizza crust can work as a shortcut.
For a spicier kick, add a pinch of red pepper flakes to the beet pesto.
Try adding caramelized onions for added sweetness and depth.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat slices in a skillet over medium heat or in a preheated oven at 350 degrees F until warmed through to keep the crust crisp.