Beet pesto pizza with spinach and feta

• Vegetarian
• Gluten free

• Produce

  • 2 Basil, fresh
  • 1 Beet, cut into 1/2" cubes, large
  • 3 cloves Garlic
  • 1 cup Spinach, fresh
  • 1/4 Yellow onion

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Walnuts

• Dairy

  • 1/4 cup Feta cheese
  • 2 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese

Found on gotham-kitchen.com

Ingredients

• 1 large beet, cut into ½ cubes
• 4 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice
• ¼ cup parmesan cheese
• 2 tablespoons walnuts
• 3 cloves garlic, roughly chopped
• 2 fresh basil leaves (This is optional. I added these to add more flavor and mimic real pesto)
• Salt and pepper to taste
• 2 cups mozzarella cheese
• 1 cup fresh chopped spinach (or kale)
• ¼ yellow onion, julienned
• ¼ cup of feta cheese

Directions

• Preheat oven to 425 degrees. Toss diced beets with 1 tablespoon of olive oil and place on baking sheet. Cook until tender and edges are just browned, about 15-20 minutes.
• In a small food processor, add beets, parmesan, lemon juice, garlic, basil and nuts and pulse until finely chopped. Add remaining oil and salt and pepper to taste and blend until texture is almost creamy.
• Reduced oven temp to 375 degrees. Spread crust evenly on a baking sheet (I used the pan I roasted the beets in and didnt wash it, no shame). Spread beet mixture over evenly then top with onions, chopped spinach, mozzarella and feta.
• Bake until cheese is melted and golden and crust is firm, about 20 minutes. Cut and serve immediately.