It’s no secret that I love pizza. I especially love homemade pizza’s, because you can make super interesting combo’s that you’d never get from takeout. Plus, it’s just so easy. I mean, once you have your dough made it’s a piece of cake. Also, nowadays you can find pre-made dough’s at almost any grocery store, so there’s really no excuse to not make homemade pizza.
This pizza’s inspiration came from pinterest. I found this recipe for beet pesto and saw that the girl put it on pizza. Umm…how awesome is that!? I know some people aren’t fans of beets. I’ve heard that to some people beets taste like dirt or the earth. I don’t know about that, but I’m a HUGE fan of beets. I love roasting them and adding them to our salads. I also enjoy them on sandwiches. It only makes sense that I’d love it as pesto, too!
This pesto is so easy to make too. As long as you roast your beet ahead of time it comes together in minutes. Plus, look at that color. Isn’t it beautiful?! I always think foods that are colorful are delicious and look so appetizing. I wanted to eat that pizza dough with just the beet pesto — that’s how good it looked. The pesto made more than enough for just that dough, so I added a can of garbanzo beans to the food processor, added a little more liquid, and made David a beet pesto hummus to snack on for the week. He thought the color looked out of this world.
Since I raved to my mom about how easy this pizza was to make, and I had leftover beets, she used them and made it herself. She said her and my dad also enjoyed it, though by the looks of her leftovers I could tell she didn’t use enough kale. Make sure to really use plenty of kale. Kale cooks down like spinach in the oven, so if you don’t pile it on there, it’ll look like you used barely any. I think I probably had about 3 cups on my dough.
I also really like that this pizza is vegetarian. I think it’s good to let our stomachs rest a couple nights a week by going veg. Plus, it doesn’t hurt the bank account either! A bunch of beets is so much more affordable that a pack of chicken. If you’re a huge meat lover though, try adding some bacon pieces to this pizza. I think it’s pair wonderfully.
Beet Pesto Pizza with Kale
Adapted from The Roasted Root
1 cup roasted beets, chopped
2 cloves garlic
1/3 cup walnuts
1/3 cup parmesan cheese
1/2 lemon, juiced
2-4 tablespoons olive oil
salt and pepper to taste
1. Preheat oven to 400 degrees. Roast your beet by chopping off the stems and washing it. Place in a baking dish and fill with 1/2″ water. Cover with tin foil and bake for 1 hour or until a knife inserted comes out easily. Let cool and peel beet.
2. In a food processor add chopped beet, garlic, walnuts, parmesan cheese, and lemon juice. Pulse until finely chopped. Slowly add in olive oil until it comes together to form a pesto. You may need to stop it and scrape down the sides. Season with salt and pepper.
Beet Petso Pizza with Kale
1 pizza dough
1 cup prepare beet pesto
2-3 cups packed kale, washed and torn
12 oz fresh mozzarella cheese, sliced
1/4 teaspoon red pepper flakes
salt and pepper
1. Preheat oven and pizza stone to 500 degrees. Sprinkle stone or baking sheet with cornmeal or flour.
2. Roll pizza dough out onto stone or baking sheet. Spread pesto all over dough. Top with kale and mozzarella cheese. Sprinkle mozzarella with red pepper flakes, salt, and pepper. Bake for 10-15 minutes depending on your oven. Remove from oven, slice, and serve.
Note: My pesto leaked off the dough, off the stone, and on to the bottom of my oven, which created some smoke. You may want to place a baking sheet under your stone if you’re using one.