Arugula Pesto Pizza with Beets and Goat Cheese

Arugula Pesto Pizza with Beets and Goat Cheese

Paisley Farm Sweet Pickled Beets

Course: Entrée
Cuisine: American/ Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Passive Time: —
Servings: 4

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:

In a blender, combine all pesto ingredients and blend until smooth. Taste and season with salt and pepper.

For pizza:

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!

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