Beet & Goat Cheese Pizza
My personal favourite pizza during the fall and winter seasons! This “beet-za” is easily a crowd-pleaser that cannot be beaten. Beet pesto base sauce, fresh basil, with goat cheese and shredded mozzarella on top. Talk about cheese galore!
Beets: You can’t “beet” this delicious spin on an all-time favourite! Beets are a versatile ingredient that you can use in both sweet and salty recipes, and they bring the most beautiful, bright pink colour to your food.
Beetroots are a great source of Vitamin C and potassium. You can bake, boil, steam or eat them raw. Incorporate them in salads, sandwiches, pizza dough, or just like this recipe, base sauce for pizza! This works as a great alternative to the classic basil pesto sauce. Similar ingredients, but with beets.
Basil: Basil is an excellent source of vitamin K, manganese, iron, vitamin A, and vitamin C. You will need fresh basil instead of dried basil for this recipe. Fresh basil adds a rich, nutty, and bright, flavour to your pizza.
Beets, goat cheese and basil are THE best combinations of flavours! The earthy flavour from beets pairs best with bright, fresh flavours like basil. Top that with a slightly tangy flavour and luxuriously creamy texture from the goat cheese and you’re in heaven.
Beet & Goat Cheese Pizza
Ingredients
Beet Pesto Sauce
- 4 small beets or 2 large beets
- 3 garlic cloves crushed, minced
- 3 tbsp red wine vinegar
- 1/4 cup peanuts
- 1/4 cup olive oil
- 1/2 tbsp salt
- 1/2 tsp black pepper
- 1 tbsp grated parmesan cheese
Pizza Toppings
- 2 pkgs fresh basil
- goat cheese
- mozzarella cheese grated
- 4 store-bought, 12-inch, thick pizza crust
Instructions
How to Make Beet Pesto Sauce
- Boil 1 litre of water in a kettle. Add pre-boiled water to pot, covering beets (keep the skin on the beets)
- Bring to a rolling boil. Reduce heat to medium-low and cook for 45 minutes (covered) or until beets are fork tender
- Place cooked beets in ice-cold water for 5 minutes
- Once cooled and easy to handle, peel the skin off the beets with your hands. They should easily slide off with your finger
- Coarsely chop cooked beets
- Add beets and remaining beet pesto ingredients to a food processor or high-powered blender and blend until smooth (consistency should be similar to pesto sauce)
- Set sauce aside
How to Assemble Your Pizza
- Using a spatula, spread 3/4 cup of beet pesto evenly over the pizza, leaving a 1/2-inch border all the way around
- Break fresh basil leaves into tiny pieces and evenly lay them over the pizza
- Sprinkle grated mozzerella cheese on top, covering the entire pizza
- Sprinkle chunks of goat cheese over top
Option 1: Broil on High for Charred Crust
- For a charred but soft crust, lay pizzas on top rack and broil on high for 4 minutes (*set a timer and stay near*). The pizza should be directly underneath the flames
- The pizzas will charr very quickly so turn the pizzas after 2 minutes so it's evenly charred and the cheese is completely melted
- Remove from oven and place on cooling rack
- Serve immediately
Option 2: Bake for Crispy Crust
- For a more crispy crust, bake pizzas at 375F for 20 minutes
- Remove from oven and place on the cooling rack
- Serve Immediately
Option 3: Broil on Low for Soft Crust and Perfectly Melted Cheese
- Broil on low for 5 minutes
- Remove from oven and place on the cooling rack
Notes
Mmm, mmm, mmm… soooo good!
Did you make this recipe? If you love this recipe as much as I do, leave a review below or share a photo on Instagram. Don’t forget to tag @myfeelgoodmeals and use the hashtag #myfeelgoodmeals
I’m Alicia, owner of My Feel Good Meals. I’m so happy that you’re here! Explore recipes made with whole food ingredients that taste amazing and make you feel good! Click here to learn more about me…
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