Do you like beets? Me neither. But add some garlic, a bit of lemon, pine nuts, and spread it over pizza dough? I’m in. The natural sweetness of the beets blends with the citrus and nuts, perfectly balanced by creamy goat cheese.
Equipment:
Ingredients:
- Dough balls
- 2 medium fresh beets, roasted
- 3 garlic cloves, roasted
- 120 ml pine nuts, toasted
- Juice and zest of 1 lemon
- 120 ml fresh basil leaves
- 60 ml fresh parsley
- 80 ml extra virgin olive oil
- 120 ml shredded parmesan
- Salt and pepper to taste
Additional toppings:
- 150 g low-moisture whole milk mozzarella, shredded
- 40 g goat cheese
- 4 fresh basil leaves
- Olive oil to finish
To make beet pesto:
- Preheat oven to 200 °C.
- Toast pine nuts in a dry pan 3–5 minutes.
- Peel cooled beets.
- Blend beets, garlic, pine nuts, lemon, herbs, and parmesan.
- Add olive oil slowly while blending.
- Blend until smooth but textured.
- Season to taste.
Assemble your pizza:
- Stretch dough to 33 cm.
- Spread pesto, leaving 1 cm crust.
- Add mozzarella and goat cheese.
- Bake for approx. 90 seconds.
Garnish:
- Add fresh basil.
- Drizzle with olive oil.
- Optional: chopped toasted pine nuts.