In my house we live for pizza night. That could be because pizza night falls on Friday and signals the start of the weekend, but it probably has at least 50 percent to do with the fact that pizza is pretty darn amazing. Hot, cheesy, covered in copious toppings—plus you eat it with your hands! It’s a kid’s dream.
1/2 pound whole-wheat pizza dough
2 tablespoons olive oil
2 cups thinly shredded dinosaur (lacinato) kale
1 small yellow beet, peeled and very thinly sliced
1 small red beet, peeled and very thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces crumbled goat cheese
1 tablespoon balsamic vinegar
2 tablespoons chopped toasted walnuts
- Preheat the oven to 500° F. Coat dough with 1 tablespoon oil and press onto a rimmed baking sheet in a 1-inch thick layer. Bake until edges are golden and dough is puffed, 8-9 minutes. Remove from oven and reduce heat to 425° F.
- Combine kale, beets, remaining oil, salt and pepper in a large bowl. Arrange vegetables evenly over pizza crust, then top with goat cheese. Return to oven and bake until kale is wilted, beets are softened slightly and cheese is melted, 9-10 minutes.
- Remove from oven, drizzle with vinegar and top with walnuts.