INGREDIENTS

Beet Pesto
• 2 large red beets
• 3 cloves garlic
• ½ cup walnuts
• ¾ cup finely grated Parmigiano Reggiano cheese
• 2 Tbsp. lemon juice
• ¼ tsp. salt
• ½ cup olive oil + 1 Tbsp. for roasting
Everything Else
• 1 pizza dough
• 2 cups kale or 4 cups spinach
• 2 cups mozzarella cheese
• 3 oz goat cheese

INSTRUCTIONS
1. Preheat oven to 450 degrees and place pizza stone on center rack of oven.
2. Trim, peel, and chop beets into ½ inch cubes. Drizzle with 1 Tbsp. olive oil and place in an aluminum foil pouch. Cook for 50 minutes at 375 degrees F.
3. Puree roasted beets, garlic, walnuts, Parmesan, lemon juice, and salt in blender. Slowly pour in ½ cup olive oil, blending as you pour.
4. Spread a thin layer of beet pesto over pizza dough (you may have leftover pesto).
5. Layer on the greens (2 cups kale or 4 cups spinach).
6. Sprinkle on mozzarella cheese then dollops of goat cheese.
7. Bake for about 10 to 12 minutes at 450 degrees F on the lowest rack, then move up to the top rack and broil for about 2 minutes.

Tag: Pizza