1 large pizza dough (store bought or homemade)
1 cup beet pesto
2 cups kale leaves, thinly sliced
*1.5 cups mozzarella cheese, grated
2 ounces goat cheese
Beet Pesto
1 cup Veggie Box beets, chopped and roasted
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

1 large pizza dough (store bought or homemade) 1 cup beet pesto 2 cup s kale leaves, thinly sliced 2 ounces goat cheese 1 cup Veggie Box beets, chopped and roasted 3 cloves garlic, roughly chopped 2 tablespoons lemon juice

Preheat the oven to 375 degrees F. Wash and scrub
the beet and pat it dry. Chop it into ½” cubes and
place it on a sheet of foil. Wrap the chopped beet in
foil, making a foil packet.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.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.Prepare the beet pesto and the pizza
dough.Preheat the oven to 415 degrees F.Dust
gluten-free flour (or cornmeal) on a baking sheet and
press or roll the dough to desired thickness.Bake the
dough for 5 to 7 minutes with no toppings.Remove
the crust from the oven and spread the beet pesto
over it. Add the kale leaves, followed by the goat
cheese and mozzarella. Note: the kale will cook down
in the oven.Bake pizza for 20 to 25 minutes or to
desired crisp.