This one is for my veggie lovers, though it’s not quite vegan friendly because I LOVE CHEESE! It’s easy, especially if you use convenience foods (ie, premade pizza crust and/or pesto) but can be dolled up if you want to spend the time making everything from scratch. Which I did not do. =)
Pizza crust – I used Stonefire Authentic Flatbreads pizza crust.
A small bunch of kale – about 2-4 stems full
5-7oz Pesto – I used Buitoni Pesto with Basil because that’s what Giant had.
2oz Goat cheese
1 1/2-2c shredded mozzarella cheese
I started with a premade pizza crust by Stonefire Authentic Flatbreads and baked it naked (no toppings) for 5 minutes at 415F.
I medium chopped one organic beet and then boiled it until tender – 15ish minutes. I also rough chopped about 2 cups of kale (definitely pull it off the stems if you’re not used to working with kale…throw those things in the compost!).
When the pizza is warmed up and a little toasty, take it out of the oven, smother with pesto, distribute the beets, cover with kale (it will bake down in the oven), break up your goat cheese into small chunks and spread out over the top of the kale, then throw that mozz on the top of all of it and bake at 415F for about 12 minutes. Your mozzarella cheese should be nice and golden.
I paired this with a gose beer, Sierra Nevada Otra Vez, but I think it would also work well with their Tropical IPA as well. (I love Sierra Nevada because of their efforts in sustainability so we try to support “those kinds” of businesses as much as possible!)
This was just about perfect for 2 people. I wasn’t sure about the little man enjoying the combination of flavors (beet and goat cheese specifically are iffy with a lot of people) though he did try it and he did *kind of* like it.
Time prepping: about 15 minutes
Time cooking: about 15 minutes