Why didn’t we think of this? A sweet and savory pizza using beets instead of tomato sauce. And who isn’t looking for more ways to use all that kale?
recipe from A Farmer In the Dell
Pizza dough (For gluten-free, use the Wholesome Foods pizza dough we sell at UA)
4 large beets, boiled (Leave skin on and boil for about 30 minutes until fork tender. Then the skin will come off easily)
1 small bunch kale, torn into bite sized pieces
1/2 cup goat cheese, plus more for crumbling (try the Caprino Royale goat cheese from Waco!)
1 Tbs extra virgin olive oil
1 tsp salt
1/4 cup Parmesan cheese
1/4 cup crushed walnuts
Preheat oven to 425 degrees. Purée the beets, goat cheese, salt and oil in a food processor. Spread beet mixture over pizza dough. Layer goat cheese crumbles. Layer kale. Shred parmesan on top of pizza. Drizzle with more olive oil.
Bake for 10 minutes. Remove from oven, add walnuts, and bake for 2 more minutes. Enjoy!