Roasted Beet and Pesto Pizza

Ingredients

• 1 Cappello's Naked Crust
• 1 red beet
• 1 golden beet
• 1/2 cup basil leaves
• 2 tablespoons pine nuts
• 1/4 cup grated parmesan
• 1/4 cup olive oil
• pinch of salt
• 1/4 cup goat cheese crumbles
• small handful of arugula

Instructions

• Preheat oven to 450 F.
• Scrub the beets clean then wrap them in individual foil balls; roast for 45 minutes.
• Remove from the oven and allow to cool. When cool to the touch, use a paper towel to rub the skins off then slice into thin slices.
• In a food processor, pulse together the basil, pine nuts and parmesan then add in the oil and pulse until smooth; taste and add salt to your liking.
• Spread the pesto onto the crust and layer the beets.
• Sprinkle the cheese and bake for 11-13 minutes.
• Remove from the oven and top with arugula.

Kids Can Do

• Spread the Pesto
• Layer the beet slices
• Sprinkle the cheese