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Beet Pesto Pizza with Goat Cheese and Kale Recipe

★★★★★

4.8 from 143 reviews
  • Author: Jake
  • Total Time: 57 minutes
  • Yield: 1 large pizza (serves 3-4) 1x
  • Diet: Vegetarian

Description

This vibrant Beet Pesto Pizza with Goat Cheese and Kale offers a unique twist on traditional pizza, combining earthy roasted beet pesto, fresh kale, creamy goat cheese, and mozzarella on a crisp homemade crust. The beet pesto is rich and flavorful, made with roasted beets, walnuts, Parmesan, lemon juice, and garlic, providing a colorful and nutritious base for the pizza toppings. Baked to perfection and finished with a broil for bubbly cheese, this pizza is both visually stunning and delicious, perfect for a creative vegetarian meal.

Ingredients

Scale

Beet Pesto

  • 2 medium beets
  • 3 cloves garlic
  • 1/2 cup walnuts
  • 3/4 cup grated Parmesan cheese
  • 1 lemon (juiced)
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 1 tablespoon extra-virgin olive oil

Pizza

  • 1 fresh pizza dough
  • 2 cups kale, chopped
  • 2 cups mozzarella cheese, shredded
  • 2 ounces goat cheese, crumbled

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the beets.
  2. Prepare Beets: Trim, peel, and chop the beets into 1/2-inch cubes. Drizzle with 1 tablespoon of extra-virgin olive oil and place them in an aluminum foil pouch to roast evenly and retain moisture.
  3. Roast Beets: Bake the foil pouch with beets for 30 minutes until they are tender and easily pierced with a fork.
  4. Make Beet Pesto: In a food processor or blender, combine the roasted beets, garlic cloves, walnuts, Parmesan cheese, lemon juice, and salt. Pulse to combine. While blending, slowly drizzle in the 1/2 cup of olive oil to create a smooth, spreadable pesto.
  5. Shape Dough: Shape the fresh pizza dough into a traditional circle or square and place it on a baking sheet ready for toppings.
  6. Spread Pesto: Spread a thin even layer of the beet pesto over the pizza dough, using only part of the batch for this pizza.
  7. Add Toppings: Distribute the chopped kale evenly over the pesto, then sprinkle shredded mozzarella cheese on top. Add dollops of crumbled goat cheese over the mozzarella.
  8. Increase Oven Heat: Raise the oven temperature to 475°F (250°C) to prepare for baking the pizza.
  9. Bake Pizza: Place the pizza on the lowest rack and bake for 10-12 minutes until the crust is golden and cheese is melted.
  10. Broil Cheese: Move the pizza to the top rack and broil for about 2 minutes to achieve a bubbly, slightly browned cheese topping without burning.
  11. Serve: Remove the pizza from the oven, slice, and serve immediately for best taste and texture.

Notes

  • Use fresh, high-quality pizza dough for the best crust.
  • You can make the beet pesto in advance and store it in the refrigerator for up to 3 days.
  • Watch the pizza closely during broiling to prevent burning the cheese.
  • For a nuttier flavor, toast the walnuts lightly before adding to the pesto.
  • Adjust the amount of goat cheese based on your preference for creaminess and tang.
  • Prep Time: 15 minutes
  • Cook Time: 42 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Keywords: Beet pesto pizza, kale pizza, goat cheese pizza, vegetarian pizza, roasted beet recipe, homemade pizza, healthy pizza recipe

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Find it online: https://platedbyjake.com/beet-pesto-pizza-with-goat-cheese-and-kale-recipe/