Beet Pesto Pizza

Ingredients

Instructions

  1. Prepare the beet pesto and the pizza dough.
  2. Preheat the oven to 415 degrees F.
  3. Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
  4. Bake the dough for 5 to 7 minutes with no toppings.
  5. Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozarella. Note: the kale will cook down in the oven.
  6. Bake pizza for 20 to 25 minutes or to desired crisp.
  7. Allow pizza to cool 5 minutes before serving.

Notes

*I used lacinato (dino) kale

From: The Roasted Root