Arugula Pesto Pizza With Beets And Goat Cheese
Paisley Farm Sweet Pickled Beets
For the arugula pesto:
3 cups arugula
1 cup shredded parmesan cheese
½ cup almonds
½ cup olive oil
2 teaspoons minced garlic
Salt and pepper to taste
1-12-inch premade pizza crust
1 cup Paisley Farm Sweet Pickled Beets
1 cup crumbled goat cheese
2 tablespoons balsamic vinegar, for drizzling
- In a blender, combine all pesto ingredients and blend until smooth. Taste and season with salt and pepper.
- Spread pesto on pizza crust and top with beets and goat cheese. Bake in a 400-degree, preheated oven for 10 minutes.
- Drizzle with balsamic vinegar and enjoy!