Heart Beet Pizza with Beet Green Pesto
Happy Valentine's Day! How cute is this heart beet pizza? We eat a lot of beets and I'm not entirely sure how that even happened because they're not something my parents ever served us. This recipe is easy to make and the heart beets make for the perfect Valentine's or Sweetest Day ingredient. Dave and I both enjoyed this pizza, using beet greens in the pesto is a great way to use the entire vegetable but you can use any type of pesto that you would like or have on hand. I added hazelnuts to the pizza for crunch and love that the goat cheese adds an extra element and layer of flavor.
Hopefully you have plans to enjoy a fun evening either in or out. We've celebrated the last few Valentine's Days at the restaurant where we had our first date and are looking forward to a night out.
Inspired by from Jerry James Stone.
-1 bunch beet greens
-3/4 cup hazelnuts, divided
-3 tablespoons olive oil
-1/2 pound beets
-Refrigerated pizza dough
-5 ounces fresh mozzarella
-2 ounces goat cheese
Preheat oven to 375 F. Clean and trim beets, wrap whole in aluminum foil and bake for about 40 minutes. Allow to cool for a few minutes, then slice 1/4 inch thick pieces along the widest part of the beet. Cut hearts using small cookie cutter, set aside.
Trim and wash beet greens, pulse in food processor with 1/2 cup hazelnuts, olive oil and a dash of salt.
Roll out pizza dough and spread with beet green pesto. Top with sliced mozzarella and goat cheese, and bake for half the time on the package directions, about 5-6 minutes. Remove from oven and add heart-shaped beet slices and the rest of the hazelnuts, chopped. Bake for remaining 5-6 minutes. If desired, increase temperature to broil for a minute or two to finish, and sprinkle with sea salt before serving.