• 2servings
  • 105minutes

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Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Beets 1 Pound , cleaned and washed

  2. Pizza dough 450 Gram

  3. Raw kale & pistachio pesto 1 Cup (16 tbs)

  4. Mozzarella cheese 3 Cup (48 tbs)

  5. Goat cheese 1 Cup (16 tbs) , crumbled

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1. Using sharp knife cut the beet greens.

  2. Cut mozzarella cheese in desired thickness.

  3. Wrap each beet in individual pieces of aluminium foil.

  4. MAKING 4. Roast foiled wrapped beets in preheated oven to 375 F for about 40 minutes or until you can easily prick toothpick in beet.

  5. Remove beets from oven, unwrap them and allow to cool completely.

  6. Cut beet in 1/4" thick slices, and using heart shaped cookie cutter, cut out the heart-shaped beet slices.

  7. On a floured surface, place the pizza dough and flatten it with your hands or roll using rolling pin.

  8. Spoon kale pesto, and spread all over, arrange mozzarella cheese over pesto.

  9. Sprinkle crumbled goat cheese, in between mozzarella cheese slices.

  10. . Bake the pizza in oven for about 5 minutes or until the cheese melts but the dough is not completely done.

  11. . Remove pizza from oven and arrange beet hearts, return the pizza to oven for 5 minutes more until the dough is completely done.

  12. SERVING 12. Cut pizza in wedges and serve as desired.

  13. TIPS Don’t discard the beet greens and the leftover beet bits after cutting heart, use it for some other recipe.

  14. Recipe Courtesy of:


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