Roasted Beet and Pesto Pizza

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Roasted Beet and Pesto Pizza


  • 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


  • 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