Vibrant, earthy, and full of flavour, this beet-forward pizza puts Gwillimdale beets front and centre. Their natural sweetness pairs beautifully with a bright kale pesto and melty cheese, creating a colourful, farm-fresh twist that’s perfect for sharing.
Beet Heart Pizza
Vibrant, earthy, and full of flavour, this beet-forward pizza puts Gwillimdale beets front and centre. Their natural sweetness pairs beautifully with a bright kale pesto and melty cheese, creating a colourful, farm-fresh twist that’s perfect for sharing.
Ingredients
- 1 lb Gwillimdale Beets
- 14 oz Pizza dough
- 3 tbsp Olive Oil
- 2 cups Kale
- 1/4 cup Pistachios
- 1 clove Garlic
- 1 tbsp Lemon Juice
- 1/2 tsp Salt Plus more to taste
- ¼ tsp Black Pepper
- 1 cup Mozzarella cheese
- ½ cup Goat Cheese
Instructions
- Preheat oven to 425°F. Roast Gwillimdale beets tossed with 1 tbsp olive oil and a pinch of salt until tender, 30–35 minutes. Peel and slice once cool.
- Meanwhile, blend kale, pistachios, garlic, lemon juice, 2 tbsp olive oil, salt, and pepper until smooth to make the pesto
- Roll out pizza dough on a floured surface and transfer to a baking sheet or pizza stone.
- Spread kale pesto over the dough, top with roasted beets, mozzarella, and dollops of goat cheese or ricotta.
- Bake until crust is golden and cheese is bubbly, 12–15 minutes. Slice and serve warm.