Beet Pesto, Kale and Goat Cheese Pizza

Serves 6

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.

Print
Course Appetizer, Main Course, Snack
Cuisine American
Keyword Imported goat cheese, beet pesto, kale and goat cheese pizza, imported parmigiano reggiano, imported mozzarella

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

  1. 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.

  2. 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.

  3. Turn oven temperature to 425 degrees.
  4. Unroll pizza crust and arrange on a parchment lined baking sheet. Brush remaining tablespoon oil over top of crust.

  5. Bake the dough for 5 minutes. Remove from oven
  6. Spread a thin layer of beet pesto over pizza.
  7. Layer on the kale
  8. Sprinkle Imported Mozzarella over pizza, followed by chunks of Imported Goat Cheese

  9. Place baking sheet in oven and bake for about 15 minutes or until Mozzarella cheese is melted and goat cheese is slightly golden.

  10. Remove from oven, sprinkle with salt and pepper and finish with a squeeze of fresh lemon juice.