Arugula Pesto Pizza With Beets And Goat Cheese

Paisley Farm Sweet Pickled Beets

Category Entrée
Cuisine American Italian
Prep 5 mins
Cook 10 mins
Ready-in 15 mins
Yields 4 Servings


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
For pizza:
1-12-inch premade pizza crust
1 cup Paisley Farm Sweet Pickled Beets
1 cup crumbled goat cheese
2 tablespoons balsamic vinegar, for drizzling


For pesto:
  1. In a blender, combine all pesto ingredients and blend until smooth. Taste and season with salt and pepper.
For pizza:
  1. Spread pesto on pizza crust and top with beets and goat cheese. Bake in a 400-degree, preheated oven for 10 minutes.
  2. Drizzle with balsamic vinegar and enjoy!

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