Beet Pesto Pizza with Goat Cheese and Kale

• Produce

  • 2 Beets, large red
  • 3 cloves Garlic

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Easy peasy pizza dough
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 2 cup olive oil + 1 tbsp

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 2 oz Goat cheese
  • 2 cups Mozzarella cheese
  • 3/4 cup Parmesan cheese

Found on liveeatlearn.com

Description

Ingredients

• Beet Pesto:
• 2 large red beets
• 3 cloves garlic
• ½ cup walnuts
• ¾ cup finely grated parmesan cheese
• 2 Tbsp lemon juice
• ¼ tsp salt
• ½ cup olive oil + 1 Tbsp for roasting
• Everything else:
• Easy Peasy Pizza Dough
• Greens: 2 cups kale or 4 cups fresh spinach
• 2 cups mozzarella cheese
• 2 oz goat cheese

Directions

• Trim, peel, and chop beets into ½ inch cubes. Drizzle with 1 Tbsp olive oil and place in an aluminum foil pouch. Cook for 50 minutes at 375 degrees F.
• Puree roasted beets, garlic, walnuts, parmesan, lemon juice, and salt. Slowly pour in ½ cup olive oil, blending as you pour.
• Spread a thin layer of beet pesto over pizza dough (you may have leftover pesto).
• Layer on the greens (2 cups kale or 4 cups spinach).
• Sprinkle on mozzarella cheese then dollops of goat cheese.
• Bake for about 10 to 12 minutes at 475 degrees F on the lowest rack, then move up to the top rack and broil for about 2 minutes.

Nutrition