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Beet Pesto Pizza with Kale

As a vegetarian, I'm always looking for creative spins on old favorites.  Any way I can load more veggies in a dish is a huge plus as well. 

Shortly after graduating college, I mysteriously started receiving Parents magazine.  I think I was my mom trying to drop some hints.  Fortunately for me, one issue had a great interview with Michelle Obama(LOVE her) and her multi-grain honey pizza dough recipe!

  • 4 cups unbleached bread flour
  • 3/4 cup whole wheat flour
  • 1/4 cup rye flour
  • 1 1/2 Tbs honey
  • 1 1/2 tsp salt
  • 1 1/2 tsp instant yeast
  • 2 Tbs evoo
  • 2 cups water

With dough hook, combine all ingredients.  Mix on slow for 3 minutes.  Increase speed to medium and mix an additional 2 minutes.  The dough should be a smooth consistency.  Coat with additional evoo and cover bowl with plastic wrap.  Sit at room temperature for 30 minutes, then in fridge overnight.  Let dough sit out for two hours prior to serving.


  • 1 cup red beets, chopped and roasted
  • 3 cloves garlic, roughly chopped
  • 1/2 cup walnuts
  • 1/2 cup grated parmesan cheese
  • Evoo
  • 2 Tbs lemon juice
  • salt to taste

Wash, peel, and chop two beets.  Wrap in foil and place on baking sheet.  Roast in the oven at 375 degrees for 40-50 or until soft with juices seeping out.  Allow beets to cool completely.  Add all ingredients, except evoo in blender and pulse several times.  While the blender is running, add enough evoo to reach desired consistency. 


  • 2 cups kale leaves, thinly sliced
  • 1.5 cups mozzarella cheese, grated
  • 2 oz goat cheese

Prepare pizza dough and beet pesto ahead.  Preheat oven to 415 degrees.  Roll out dough and dough 5-7 minutes with no toppings(using a pizza stone will help your dough cook more evenly).  Remove crust from the oven and spread enough pesto over it to evenly coat(don't be shy).  Add the kale leaves, followed by the goat cheese and mozzarella.  The kale will cook down a lot in the oven, so I always load mine up!  Depending on the size of the pizza, it will take about 10-25 minutes.  After ten minutes, I usually keep an eye on it.  Once the crust is golden brown, it's ready to eat!


This great recipe comes to you from Julia Mueller of The Roasted Root!


Bon appetit,


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