Beet Pesto Pizza with Kale and Goat Cheese

• Produce

  • 1 cup Beets, red
  • 3 cloves Garlic
  • 2 cups Kale, leaves

• Condiments

  • 1 cup Beet pesto
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 lb Pizza dough, gluten-free
  • 1 Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts, roasted

• Dairy

  • 2 oz Goat cheese
  • 1 1/2 cups Mozzarella cheese, grated
  • 1/2 cup Parmesan cheese, grated

Found on honestcooking.com

Description

Ingredients

• 1 lb gluten-free pizza dough
• 1 cup beet pesto
• 2 cups kale leaves, thinly sliced*
• 1.5 cups mozzarella cheese, grated
• 2 ounces goat cheese
• 1 cup red beets, chopped and roasted (about 1 medium beet)
• 3 cloves garlic, roughly chopped
• ½ cup walnuts, roasted
• ½ cup parmesan cheese, grated
• ½ cup olive oil
• 2 tablespoons lemon juice
• Salt to taste

Directions

• Preheat the oven to 375 degrees F.
• Wash and scrub the beet and pat it dry. Chop it into ½” cubes and place it on a sheet of foil. Wrap the chopped beet in foil, making a foil packet.
• Place the packet on a baking sheet.
• Roast in the oven for 50 minutes, or until beets are soft and juices are seeping out.
• Allow beets to cool completely.
• Add all ingredients except for the oil to a food processor or blender and pulse several times.
• Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.
• Prepare the beet pesto and the pizza dough.
• Preheat the oven to 415 degrees F.
• Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
• Bake the dough for 5 to 7 minutes with no toppings.
• Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozarella. Note: the kale will cook down in the oven.
• Bake pizza for 20 to 25 minutes or to desired crisp.
• Allow pizza to cool 5 minutes before serving.