Grilled Arugula & Goat Cheese Pizza with Beet Pesto




  1. First begin making beet pesto by combining all ingredients into food processor
  2. Pulse until creamy, I did it on and off for about 2 minutes
  3. Scoop all pesto out and put into tupperware and set aside
  4. Heat grill pan on medium-high heat (you can also do this in oven if you prefer but instructions will be different)
  5. Smear a lay of beet pesto over pizza crust (as much as you’d like)
  6. Add goat cheese (again, as much as you’d like)
  7. Place on grill and heat for about 5-7 minutes or until crust is toasted
  8. Finally top with arugula and balsamic drizzle, slice and enjoy!
  9. *Leftover pesto will stay good in fridge for 5-7 days OR freezer for a couple months*