Preheat over to 400 degrees. Lay beets on foil and drizzle with 1 tbsp olive oil. Wrap tightly in foil. Place on a baking sheet and roast in oven for approximately 45 minutes to 1 hour. Remove from oven and let cool.
Place beets in food processor with garlic, cheese, salt and pepper. While processing, slowly drizzle in the 1/2 cup olive oil. Scrape down sides periodically. Process til smooth. Set aside.
Turn oven temperature to 425 degrees.
Unroll pizza crust and arrange on a parchment lined baking sheet. Brush remaining tablespoon oil over top of crust.
Bake the dough for 5 minutes. Remove from oven
Spread a thin layer of beet pesto over pizza.
Layer on the kale
Sprinkle Imported Mozzarella over pizza, followed by chunks of Imported Goat Cheese
Place baking sheet in oven and bake for about 15 minutes or until Mozzarella cheese is melted and goat cheese is slightly golden.
Remove from oven, sprinkle with salt and pepper and finish with a squeeze of fresh lemon juice.
Keyword beet pesto, kale and goat cheese pizza, Imported goat cheese, imported mozzarella, imported parmigiano reggiano