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.
