Looking for a colorful, nutrient-packed twist on homemade pizza? This Beet Pesto Pizza with Kale and Goat Cheese combines vibrant flavors with a rustic, from-scratch approach that’s as delicious as it is wholesome.
Roasted beet hearts bring natural sweetness and a stunning pop of red, while creamy goat cheese balances the earthy richness of kale pesto.
Using fresh mozzarella and a crisp, chewy crust, this pizza feels gourmet yet approachable for any home cook. Packed with antioxidants, protein, and fiber, it’s proof that pizza can be both indulgent and nourishing.
Perfect for weeknight dinners or special occasions, this recipe makes every slice unforgettable.
Quick Stats
- Yield: 2 thin pizzas (about 6 slices each)
- Prep Time: 20 minutes active, plus 40–60 minutes rising
- Cook Time: 7–10 minutes per pizza
- Total Time: About 1 hour 30 minutes
- Difficulty: Easy–Moderate
🥖 Ingredients
Dough (for 2 pizzas)
- 3 cups unbleached bread flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 teaspoon salt
- Up to 2 cups room-temperature water (added gradually as needed)
Beet Hearts
- 3–4 medium red beets (enough to cover 2 pizzas)
- Splash of vinegar (for cleaning soak)
- Olive oil (1–2 tablespoons for marinating)
Kale Pesto
- 2 cups kale leaves, chopped and stems removed
- ½ cup nuts (pistachios, walnuts, or pine nuts)
- ½ cup grated hard cheese (Parmesan or similar)
- 2 garlic cloves
- ½ cup olive oil (adjust for texture)
- Salt & pepper to taste
(Optional: add beet greens for less waste and deeper flavor)
Cheese
- 6 oz fresh mozzarella, torn into chunks
- 4 oz goat cheese, crumbled
🥣 Directions
1. Prepare the Dough
- In a large bowl, mix flour, salt, and yeast.
- Slowly add water, stirring until a dough forms. It should be workable, not sticky.
- Knead on a floured surface for 5–10 minutes until smooth and elastic.
- Shape into a ball, cover, and let rise in a warm spot for 40–60 minutes, or until doubled in size.
2. Roast & Shape the Beets
- Trim off beet greens (reserve for pesto or sauté).
- Soak beets in water with a splash of vinegar, scrub clean.
- Wrap each beet in foil, place on a baking sheet, and roast at 400°F (200°C) until tender (about 40–50 minutes).
- Let cool slightly, peel, and slice into rounds just under ¼-inch thick.
- Use a small heart-shaped cutter to punch out beet hearts.
- Toss in olive oil to keep them glossy and flavorful.
3. Make the Kale Pesto
- In a food processor, combine kale, nuts, cheese, and garlic.
- Pulse until finely chopped.
- Stream in olive oil until smooth.
- Season with salt and pepper to taste.
4. Assemble the Pizza
- Place a baking steel or stone in the oven and preheat to its hottest setting (usually 500°F / 260°C).
- Punch down the risen dough, divide into two balls.
- Roll one ball into a round on a floured surface.
- Dust a pizza peel with semolina flour and transfer dough onto it.
- Spread a thin layer of kale pesto over the surface, leaving a border.
- Scatter mozzarella chunks lightly, then dot goat cheese between them.
5. Bake & Finish
- Slide the pizza onto the hot baking steel/stone.
- Bake for 7–10 minutes until crust is golden and cheese has melted.
- Remove briefly, top with beet hearts.
- Return to the oven for 2–3 minutes more to set the topping.
- Slice into 6 pieces and serve hot.
- Repeat with the second dough ball.
🌟 Chef’s Tips
- Semolina flour on the pizza peel prevents sticking better than all-purpose flour.
- Keep the dough slightly dry when mixing; easier to roll and transfer.
- Beet greens are fully edible—add to the pesto or sauté with garlic and lemon for a side.
- Even if the pizza shape turns rustic, the flavor will be just as good.