Beet Pesto Pizza with Kale and Goat Cheese

Author

NuWave

Servings

2

Category

Main DIshes

Ingredients

• 16 oz pizza dough
• 1 c beet pesto sauce (See “Roasted Beet Pesto”)
• 3 oz fresh goat cheese
• 4 oz fresh mozzarella, sliced
• 1 c kale, sliced thin
• Sea salt and fresh ground black pepper to taste

Directions

1. Preheat the Pizza Stone in Bravo on cooking rack in position 1 at 450°F 30/90 for 30 min. to get Stone hot.
2. Let dough stand at room temperature for 30 min.
3. Roll dough into an 11-inch circle on a floured surface. Pierce entire surface with a fork.
4. Spoon beet pesto sauce on top, lay down kale and mozzarella, and dollop goat cheese on top.
5. Using the Pizza Peel, carefully place dough on Pizza Stone. Bake at 450°F 30/90 for 12 min. or until crust is browned and crisp.
6. Using the Pizza Peel, remove pizza. Season with salt and pepper and cut into 8 slices.