Megan Myers

Kale, Beet, and Goat Cheese Pizza

Kale Beet Goat Cheese Pizza

In my house we live for pizza night. That could be because pizza night falls on Friday and signals the start of the weekend, but it probably has at least 50 percent to do with the fact that pizza is pretty darn amazing. Hot, cheesy, covered in copious toppings—plus you eat it with your hands! It’s a kid’s dream.

Years of pizza night means that I tend to get itchy to mix things up every once in a while. Sure, I’ll make the standard single-topping for the kids, but when it comes to the pie for my husband and me, I prefer to be a bit more adventurous. Chicken, Brussels sprouts, mashed potatoes…they’re all good in my book!

Kale Beet Goat Cheese Pizza Ingredients

Lately though, I’ve been working on eating more nutritiously and adding more veggies to my diet at every meal. Yep, pizza night too. Since pizza is basically a blank slate, this is really easy to do, and I’ve found a great combo in this Kale, Beet, and Goat Cheese Pizza.

Get the original recipe here.

Kale and beets are both toppings I wouldn’t expect to see on a pizza, but combined with the goat cheese, crunchy walnuts, and a whole-wheat crust, it just works. The beets sweeten up as they roast and the kale wilts just enough to reduce the bitterness but still hold its texture. The goat cheese crumbles don’t completely melt in the oven, making each bite a unique combination of flavors depending on what’s on your slice. A uniform delivery pie this is not.

Drizzling Balsamic Vinegar

Use both yellow and red beets to make this dish full of vibrant color or try swapping in the beautifully striped chiogga beet. As for the kale, dinosaur kale works best as it is a little hardier than the other varieties. Be sure to strip the leaves from the tough stem before slicing and placing on top of the pizza. If you don’t like balsamic vinegar, try drizzling on a little honey instead.

However you customize it, this new, healthier twist on pizza will be a hit for lunch or dinner. Bonus: It’s ready in less than 30 minutes!

Beet Pizza

Kale, Beet, and Goat Cheese Pizza

Serves: 4

1/2 pound whole-wheat pizza dough
2 tablespoons olive oil
2 cups thinly shredded dinosaur (lacinato) kale
1 small yellow beet, peeled and very thinly sliced
1 small red beet, peeled and very thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces crumbled goat cheese
1 tablespoon balsamic vinegar
2 tablespoons chopped toasted walnuts

  1. Preheat the oven to 500° F. Coat dough with 1 tablespoon oil and press onto a rimmed baking sheet in a 1-inch thick layer. Bake until edges are golden and dough is puffed, 8-9 minutes. Remove from oven and reduce heat to 425° F.
  2. Combine kale, beets, remaining oil, salt and pepper in a large bowl. Arrange vegetables evenly over pizza crust, then top with goat cheese. Return to oven and bake until kale is wilted, beets are softened slightly and cheese is melted, 9-10 minutes.
  3. Remove from oven, drizzle with vinegar and top with walnuts.

Get the original recipe here.

5 more superfood pizza recipes:

  1. Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil
  2. Greek Pizza
  3. Individual Pizza with Arugula and Tomatoes
  4. Strawberry-Bacon Pizza
  5. Chicken Garden Pesto Pizza

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