This is REALLY good!!!!!! The sweet beet pesto with the chili flakes gives it that perfect sweet and spicy twist!
1 lb pizza dough (or make your own)
1 cup beet pesto (Recipe below)
2 cups kale leaves, roughly chopped
1.5 cups mozzarella cheese, grated
2 ounces goat cheese
dried chili flakes
Prepare the beet pesto and the pizza dough.
Preheat the oven to 500 degrees F and place your pizza stone in the oven to heat.
Roll out pizza dough to desired thickness and size. I always roll my dough out onto parchment paper. I find it easier to transfer the pizza onto my pizza peel. Trim the paper so that just about 1/2" surrounds the pizza.
Spread the some beet pesto over dough and leave 3/4" edge. Add the kale leaves, followed by the goat cheese and mozarella.
Note: the kale will cook down in the oven.
Bake pizza for 13-15 minutes or to desired crisp.
Allow pizza to cool 5 minutes before serving and sprinkle with chili flakes to give it that spicy kick.
Roasted Beet Pesto
1 cup red beets, chopped and roasted (about 4 medium beets)
3 cloves garlic, roughly chopped
½ cup walnuts, roasted
½ cup parmesan cheese, grated
½ cup olive oil
2 tablespoons lemon juice
Salt to taste
Preheat the oven to 400 degrees F.
Wash and scrub the beets and pat them dry. Cut them in half and wrap in foil making a foil tent.
Place the packet on a baking sheet.
Roast in the oven for 50 minutes, or until beets are soft and juices are seeping out.
Allow beets to cool completely.
Remove the skins from the cooled beets.
Add all ingredients except for the oil to a food processor or blender and pulse several times.
Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.