Dinner

Beet Pesto Pizza

Summer is already more than half way over and the days have become long and hot. It’s perfect beach or picnic weather, and I have been taking advantage of it when I can. It luckily has not been as dry as last year, and everything is bright and green. Although it is certainly more humid, cool breezes and summer rain storms cool the area down every so often. The farm share has chugging along, producing a great number of greens each week.

Last post, the farm share beets were pureed into a sweet, earthy, pesto. Beets from the farm share often come with the green tops, which are delicious and healthy in their own right. People often ignore and throw away these parts, but they can be used like any other leafy green. Beet tops have a bitter and spicy flavor. I like them as a compliment to the beet roots, as the sweet beet balances the bitterness of the green. In this recipe, both the beets and the greens are added to pizza for an easy dinner. Although I am using the beet tops, any leafy green can be used. This warm cheesy dish is a perfect platform for featuring the beet plant.

Beet Pesto Pizza | thechillychili.com

Beet Pesto Pizza | thechillychili.com

Beet Pesto Pizza | thechillychili.com

Beet Pesto Pizza | thechillychili.com

 

Beet Pesto Pizza

Makes 1 12-14 inch pizza

  • 1 lb pizza dough, store bought or homemade
  • 1 small bunch, about 1 1/2 cup, greens such as beet greens
  • 3/4 cup, or to taste, beet pesto
  • 8 oz shredded mozzarella cheese
  • 1 cup ricotta cheese
  • Olive oil for oiling

Pre-heat the oven to 400°F. De-rib the greens, triple wash in a salad spinner, and dry. Roughly chop the greens into 1 inch pieces. Oil a 12 or 14 inch non-stick pizza pan. Hand-stretch the pizza dough, pulling gently at the edges to create a circular shape. Place the dough on the pan and continue stretching the dough till it reaches the edges. Spoon the beet pesto on the dough and smear out to the edges in an even layer using the back of the spoon. Sprinkle the greens over the pesto. Layer the mozzarella cheese over pesto and greens. Evenly spoon the ricotta cheese over the pizza in dollops. Bake the pizza for 15-20 minutes, or until the cheese is bubbly and just starting to brown. Slice into wedges and serve immediately.

 


Bonus Sketchie! USK Boston

 

Newbury Port | thechillychili.com

Newburyport MA

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