Goat Cheese Pizza

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.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 6



  • 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


  • 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


  • 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