Step By Step Instructions:

Beet Pesto Sauce Pizzas

→Skip instructions, I’m a pro!

Beets are not for everyone…however, these Beet Pesto Pizzas, ARE! Purple sauce, which kids will LOVE, and adults prone to hating beets, will get a whole new outlook on this delicious vegetable.


1. First, roast a squash in the oven on 400 for about an hour. Cut the squash in half, scoop out the seeds into a bag or trash can, & DO NOT put in your disposal

2. Place the squash on a foil lined baking sheet, drizzle the inside with EVOO (Extra Virgin Olive Oil), salt, pepper, and seasonings of your choice. (Here’s what I used: red pepper flakes, garlic & onion powder, dried oregano & parsley, and Northwoods Seasoning-from Penzeys.)

 

 

3. While the squash is roasting, make the Beet Pesto Sauce. (You can also do this in advance to speed up the process, and same with the roasted squash. Keep both refrigerated until ready to make pizzas, if you make ahead of time.)

 


4. Rinse, peel, and chop your beets, then boil them until tender to touch with a fork. Strain and leave aside until cool. Should take anywhere from 10-15 minutes

5. Once beets have cooled, add them to the food processor along with the other Pesto ingredients. When the sauce is smooth, taste test and add spices/oils until desired flavor is reached

6. Once the squash is done, (it will be tender to touch with a fork,) remove from oven and let cool

 


7. While squash is cooling down, prep the rest of the toppings for your pizzas. (I like to put the ingredients in their own little bowls. It’s a fun family activity where everyone can build their own pizzas!)

8. Dice up the jalapeno, remove the cheese and pepperoni from the fridge, chop up your fresh basil leaves and bell pepper, then place the Naan bread on foil lined baking sheets

 

 

To build the pizzas:

  • Spread the Beet Pesto sauce on all four pieces of naan bread
  • Cover each pizza with the shredded italian cheese, and/or goat cheese
  • Cover pizza with your favorite toppings
  • Bake in oven for 10-12 minutes (or until crispy)

Note: An absolutely delicious combination is to use the jalapenos with the goat cheese and butternut squash, it’s sweet, spicy, and savory all in one!

 


I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious pizzas 🙂

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

  • 1 Roasted Butternut Squash, cooled and chopped
  • 1 Small Batch Beet Pesto Sauce
  • 4 Slices Naan Bread
  • 1-2 Cups Italian Cheese, shredded
  • 4-8 Oz Goat Cheese, crumbled
  • 1/2 Pack Pepperoni Slices
  • 1 Bell Pepper – Color of your choice, chopped
  • 1 Jalapeno Pepper, diced
  • 1 Fresh Bunch Basil Leaves, torn

DIRECTIONS:

Set oven to 400, cut the squash in half, scoop out the seeds into a bag or trash can, DO NOT put into your disposal, place on foil lined baking sheet, drizzle the inside with EVOO (Extra Virgin Olive Oil), salt, pepper, and seasonings of your choice. (I used: red pepper flakes, garlic & onion powder, dried oregano & parsley, Northwoods seasoning-from Penzys.)

1. Peel and chop your beets, then boil them until tender to touch with a fork. Strain and leave aside until cool. Should take anywhere from 10-15 minutes.

2. Once beets have cooled, add them to the food processor along with the other Pesto ingredients. When the sauce is smooth, taste test and add spices/oils until desired flavor is reached.

3. Once the squash is done, (it will be tender to touch with a fork,) remove from oven and let cool.

4. While squash is cooling down, prep the rest of the toppings for your pizzas. Dice up the jalapeno, remove the cheese and pepperoni from the fridge, tear up your fresh basil leaves, chop the bell pepper, and place the naan bread on foil lined baking sheets.

5. I like to put the ingredients in their own little bowls. It’s a fun family activity where everyone can build their own pizzas!

6. Spread the Beet Pesto sauce on all four pieces of Naan bread.

7. Cover each pizza with the shredded italian cheese, and/or the goat cheese.

8. Top pizza with your favorite toppings.

9. Place in oven and bake for 10 minutes (Or longer depending on how crispy you like your pizza!)

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Naan Bread Pizzas 🙂