Description
Creamy beet pesto, peppery kale, and tangy goat cheese make this pizza a winner. Perfect for a weeknight dinner.
Ingredients
Units
Scale
- 1 lbs (454 g) gluten-free pizza dough
- 1 cups (237 ml) beet pesto
- 2 cups (473 ml) kale leaves, thinly sliced
- 1.5 cups (355 ml) mozzarella cheese, grated
- 2 ounces (57 g) goat cheese
- 1 cups (237 ml) red beets, chopped and roasted
- 3 cloves garlic, roughly chopped
- 0.5 cups (118 ml) walnuts, roasted
- 0.5 cups (118 ml) parmesan cheese, grated
- 0.5 cups (118 ml) olive oil
- 2 tablespoons lemon juice
- Salt
Instructions
- Preheat oven to 375°F (190°C).
- Wash, scrub, and pat dry the beet. Chop into ½” cubes and wrap in foil.
- Place the foil packet on a baking sheet and roast for 50 minutes, or until soft and juices are seeping out.
- Allow beets to cool completely.
- Add all ingredients except oil to a food processor, pulse several times, then slowly add olive oil while processing until well combined. Add water if needed to reach desired consistency.
- Prepare the beet pesto and pizza dough.
- Preheat oven to 415°F (213°C).
- Dust a baking sheet with gluten-free flour or cornmeal, then press or roll out the pizza dough.
- Bake the dough for 5-7 minutes without toppings.
- Remove crust from oven, spread with beet pesto, then add kale, goat cheese, and mozzarella.
- Bake pizza for 20-25 minutes, or until desired crispness is reached.
- Allow pizza to cool for 5 minutes before serving.
Notes
- For a smoother pesto, remove the skins from the roasted beets before processing.
- If you don’t have goat cheese, feta cheese makes a delicious substitute.
- To make ahead, prepare the beet pesto up to 2 days in advance and store it in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 30