Beet Pesto Pizza
Adapted from Dishing up the Dirt
  • 1 ball of pizza dough
  • 3.5 oz crumbled goat cheese
  • 1 small bunch of fresh basil, finely chopped
  • For the pesto:
  • 1 bunch of purple beets (I usually use 4 medium sized beets)
  • olive oil for brushing beets
  • 3 cloves of garlic, minced
  • ¼ cup of toasted walnuts
  • ¼ cup of freshly grated parmesan cheese
  • 2 tablespoons of fresh lemon juice
  • ¼ cup of extra virgin olive oil
  • pinch of salt and pepper
  1. Preheat oven to 400. Brush beets with olive oil and wrap in aluminum foil. Roast in oven for one hour or until very soft. When cool enough to handle, cut the beets into one inch pieces.
  2. Increase oven to 425 and let pizza stone heat for at least 30 minutes. To make pesto, in food processor combine beets and rest of pesto ingredients (garlic through pepper).
  3. Roll out pizza dough. Remove pizza stone from oven and sprinkle with cornmeal (this helps the dough get crispy). Place dough on pizza stone. Spread a layer of beet pesto over the dough. Add crumbled goat cheese. Bake in oven for 13-15 minutes or until dough lightly browned and cheese melted. Remove from oven, sprinkle with chopped basil and enjoy!
I usually can make at least 2 pizzas from 1 batch of pesto. If you have leftover pesto, you can freeze it. I also sometimes make quesadillas with leftover pesto and goat cheese.
Recipe by Vegging at the Shore at