I have a bit of a dilemma. It’s actually been eating me alive.
The truth is downy mildew is ruining my summer. It has arrived and is slowing wiping out all of our basil. The horror.
I have been picking basil like a mad women. I was out well after dark last night with Henry picking as much as I could. Our freezer is now jam-packed with basil. Thank god.
However, there is only so much “regular” pesto that Taylor and I can consume in one day. So tonight I decided to try my second favorite method. It involves my favorite vegetable.
And my favorite dog!
Tonight we made beet pesto. It really is AMAZING! If you have not tried it yet I highly recommend doing so right now.
You can find my recipe for beet pesto right here.
Once you whip up a batch of the pesto you should definitely make this pizza.
Beet Pesto and Kale pizza.
1 ball of pizza dough
a healthy spread of beet pesto
2 cups of curly kale, torn into bite size pieces
crumbled goat cheese
a handful of shredded parmesan cheese
a handful of raw walnuts
olive oil for drizzling
Preheat the oven to 400.
Roll out your dough. Spread a healthy layer of beet pesto followed by some crumbled goat cheese. Layer on the kale followed by some shredded parmesan and a drizzle of olive oil. Bake for about 10 minutes or until curst is slightly browned. For the last minute of baking take out the pizza and sprinkle on the walnuts. Bake for one to two more minutes.