Meg's Beet Pesto with Kale and Goat Cheese
By sophielou
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Ingredients
- 1 lb gluten-free pizza dough
- 1 cup beet pesto (see recipe)
- 2 cups kale leaves, thinly sliced*
- 1.5 cups mozzarella cheese grated
- 2 ounces goat cheese
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. Prepare the beet pesto and the pizza dough.
Step 2
2. Preheat the oven to 415 degrees F.
Step 3
3. Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
Step 4
4. Bake the dough for 5 to 7 minutes with no toppings.
Step 5
5. Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozarella. Note: the kale will cook down in the oven.
Step 6
6. Bake pizza for 20 to 25 minutes or to desired crisp.
Step 7
7. Allow pizza to cool 5 minutes before serving.
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