Beet Pesto, Kale and Goat Cheese Pizza
The fresh garden flavors of beets and kale get a tangy kick from creamy Imported Goat Cheese in this modern twist on a veggie pizza.
Ingredients
BEET PESTO
- 1.5 lbs red beets peeled and cut into quarters
- 3 cloves garlic
- 1/4 cup walnuts or pine nuts
- 1/2 cup Imported Parmigiano Reggiano grated
- Salt & pepper to taste
- ½ cup olive oil + 2 tbsp
PIZZA
- 1 package refrigerated pizza crust
- 1 tbsp olive oil
- 2 cups Tuscan kale trimmed and slliced
- 3 oz Imported Goat Cheese
- 8 oz Imported Mozzarella cheese shredded
- ½ fresh lemon
- Salt & pepper to taste
Instructions
- 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.
