Why You’ll Love Beet Pesto Pizza with Caramelized Onion, Fennel, and Zucchini Recipe
- Beautiful color: The vibrant beet pesto gives the pizza an eye-catching deep pink-red color.
- Packed with vegetables: Beets, fennel, onion, and zucchini bring plenty of vegetables to every serving.
- Incredible balance of flavors: Earthy beets, sweet caramelized vegetables, salty olives, creamy mozzarella, and sharp Pecorino complement one another beautifully.
- Homemade beet pesto: The sauce is easy to prepare in a food processor and can be made several days ahead.
- Customizable: You can easily change the cheese, vegetables, herbs, or toppings to suit your preferences.
- Great for sharing: Four medium pizzas make this recipe ideal for family dinners, gatherings, or pizza night.
- No traditional tomato sauce required: It’s an excellent option when you’re looking for a completely different style of pizza.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pizza Dough
- No-Knead Pizza Dough or enough prepared pizza dough for 4 medium pizzas
For the Beet Pesto
- 2 cups diced cooked beets
- 1/2 cup raw almonds
- 2 large garlic cloves, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2–1 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- 1/4–1/2 teaspoon red pepper flakes
- 2–4 tablespoons water, as needed for thinning
For the Caramelized Onion and Fennel
- 1 tablespoon extra virgin olive oil
- 1 red onion, thinly sliced
- 2 fennel bulbs, thinly sliced
- Pinch of sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon hot red pepper flakes
For the Toppings
- 2 small zucchini, thinly sliced
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Pecorino cheese
- 1 cup pitted Kalamata olives, halved
Directions
1. Prepare the Beet Pesto
Place the cooked beets, almonds, garlic, lemon juice, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes in a food processor.
Process until the ingredients form a smooth pesto. Add the water gradually, 1 tablespoon at a time, until the pesto reaches a smooth, easily spreadable consistency.
Transfer the pesto to a container and set it aside. If preparing it in advance, cover and refrigerate until needed.
2. Caramelize the Onion and Fennel
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the thinly sliced red onion and fennel along with a pinch of sea salt. Cook for approximately 15 minutes, stirring occasionally, until the vegetables become very tender and nicely caramelized.
During the final 5 minutes of cooking, season the mixture with freshly ground black pepper, dried basil, dried oregano, and red pepper flakes.
Remove the skillet from the heat and set aside.
3. Preheat the Oven
If you’re baking the pizzas on pizza stones, preheat the oven to 500°F and place the stones inside for at least 20 minutes so they become thoroughly heated.
If you’re using baking sheets instead, preheat the oven to 450°F.
4. Shape the Pizza Dough
Divide the pizza dough into four equal portions.
Generously flour your work surface and gently stretch each portion into a relatively thin circle or oval. Shape the dough according to the size and shape of your pizza stone or baking sheet.
5. Assemble the Pizzas
Carefully transfer a portion of shaped dough to the prepared baking surface.
Spread approximately 1/3 cup of beet pesto over the dough, leaving a small border around the edge for the crust.
Arrange thin slices of zucchini over the pesto. Add some of the caramelized onion and fennel mixture, followed by shredded mozzarella, Pecorino, and halved Kalamata olives.
Repeat with the remaining dough and toppings.
6. Bake
Bake each pizza for approximately 10 minutes, or until the crust is cooked and lightly browned and the cheese has completely melted and developed golden spots.
Allow the pizzas to cool for a few minutes before slicing and serving.
Servings and timing
Servings: 4
Total time: 40 minutes
Caramelizing time: Approximately 15 minutes
Pizza baking time: Approximately 10 minutes per batch
Oven temperature with pizza stone: 500°F
Oven temperature with baking sheet: 450°F
The exact baking time can vary depending on the thickness of your pizza dough and the type of baking surface used.
Variations
Make It Vegetarian-Friendly
The pizza is naturally meat-free. If needed, choose a Pecorino-style cheese made without animal rennet to suit your dietary preferences.
Try Different Cheese
Replace some or all of the mozzarella with fresh mozzarella, fontina, provolone, goat cheese, or feta. Goat cheese is especially delicious with the earthy beet pesto.
Add More Greens
Top the finished pizza with fresh arugula or baby spinach. Adding the greens after baking keeps them fresh while the heat of the pizza gently wilts them.
Add Extra Crunch
Scatter toasted walnuts, almonds, pine nuts, or pumpkin seeds over the finished pizza for extra texture.
Change the Vegetables
Thinly sliced mushrooms, bell peppers, asparagus, eggplant, or roasted squash can be used in addition to or instead of zucchini.
Make It Spicier
Increase the red pepper flakes in the pesto or caramelized vegetables. You can also sprinkle additional red pepper flakes over the pizza before serving.
Make Individual Pizzas
Instead of four medium pizzas, divide the dough into smaller portions and allow everyone to assemble their own individual pizza with their preferred amount of pesto and toppings.
Finish With Fresh Herbs
Fresh basil, parsley, fennel fronds, or oregano can be scattered over the pizza immediately before serving for additional freshness.
Storage/Reheating
Allow leftover pizza to cool completely before storing it. Place the slices in an airtight container, separating layers with parchment paper if necessary. Refrigerate for up to 3–4 days.
The beet pesto can be prepared separately and refrigerated in an airtight container for up to 5 days. Keeping the pesto ready in advance makes assembling the pizzas much quicker.
For the best reheating results, place leftover pizza in a skillet over medium-low heat and cover it for several minutes. This helps crisp the bottom while allowing the cheese to melt.
You can also reheat the pizza in a 375°F oven for approximately 5–10 minutes, or until thoroughly heated and the crust has regained some of its crispness.
An air fryer is another convenient option. Reheat individual slices at approximately 350°F for a few minutes, checking frequently to prevent the crust from becoming too dark.
Microwaving works when you’re short on time, but it will produce a softer crust.
FAQs
1. What does beet pesto taste like?
Beet pesto has a mildly sweet, earthy flavor from the cooked beets. Lemon juice and red wine vinegar provide acidity, garlic adds savory depth, almonds contribute nuttiness, and red pepper flakes introduce gentle heat. The result is much more complex than simply puréed beets.
2. Can I make the beet pesto ahead of time?
Yes. The beet pesto is an excellent make-ahead component. Prepare it, transfer it to an airtight container, and refrigerate it for up to 5 days. Stir it well before spreading it onto the pizza.
3. Do I need to cook the beets before making the pesto?
Yes. This recipe uses cooked beets, which create a smooth and creamy pesto. You can roast, boil, or steam the beets beforehand. Pre-cooked plain beets can also make preparation quicker.
4. Can I use store-bought pizza dough?
Absolutely. Store-bought pizza dough is a convenient substitute for homemade no-knead dough. You’ll need enough dough to make four medium pizzas. Allow refrigerated dough to come closer to room temperature before stretching it, as warmer dough is generally easier to shape.
5. Can I make this pizza without a pizza stone?
Yes. A pizza stone isn’t required. Use baking sheets and preheat the oven to 450°F. The crust may have a slightly different texture, but the pizza will still be delicious.
6. How do I keep the pizza crust from becoming soggy?
Avoid applying an excessively thick layer of beet pesto, and slice the zucchini thinly so it cooks quickly. A thoroughly preheated oven and hot baking surface also help the crust cook quickly and become crisp.
7. Can I make this pizza vegan?
Yes. Use vegan pizza dough and replace the mozzarella and Pecorino with your preferred plant-based cheeses. You can also omit the cheese entirely and add extra toasted nuts, vegetables, or fresh herbs after baking.
8. What can I substitute for almonds in the beet pesto?
Walnuts, cashews, sunflower seeds, or pumpkin seeds are possible alternatives. Each will slightly change the pesto’s flavor and consistency, so adjust the water and olive oil as necessary.
9. Can I freeze Beet Pesto Pizza?
Yes. Baked pizza slices can be frozen once completely cooled. Wrap individual slices well and place them in a freezer-safe container or bag. For the best texture, reheat frozen slices in the oven rather than the microwave.
10. What should I serve with Beet Pesto Pizza?
Because this pizza already contains plenty of flavorful vegetables and cheese, simple sides work especially well. Try a crisp green salad, arugula salad with lemon dressing, roasted vegetables, or a light vegetable soup.
Conclusion
Beet Pesto Pizza with Caramelized Onion, Fennel, and Zucchini transforms pizza night with a vibrant combination of earthy, sweet, savory, tangy, and slightly spicy flavors. The creamy beet pesto creates a striking base, while caramelized fennel and red onion bring natural sweetness and the zucchini keeps the toppings fresh and satisfying.
Finished with melted mozzarella, sharp Pecorino, and salty Kalamata olives, this pizza has enough complexity to feel special without requiring complicated techniques. Prepare the beet pesto ahead of time for an even easier meal, then assemble and bake the pizzas whenever you’re ready to serve them.
Beet Pesto Pizza with Caramelized Onion, Fennel, and Zucchini
A vibrant homemade pizza topped with earthy beet-almond pesto, sweet caramelized onion and fennel, tender zucchini, briny Kalamata olives, and plenty of melted cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- No-Knead Pizza Dough or enough pizza dough for 4 medium pizzas
- 2 cups diced cooked beets
- 1/2 cup raw almonds
- 2 large garlic cloves, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2–1 teaspoon sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4–1/2 teaspoon red pepper flakes
- 2–4 tablespoons water, as needed to thin
- 1 tablespoon extra virgin olive oil
- 1 red onion, thinly sliced
- 2 fennel bulbs, thinly sliced
- Pinch of sea salt
- Freshly ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon hot red pepper flakes
- 2 small zucchini, thinly sliced
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Pecorino cheese
- 1 cup pitted Kalamata olives, halved
Instructions
- Make the beet pesto by combining the cooked beets, almonds, garlic, lemon juice, 1/4 cup olive oil, red wine vinegar, sea salt, black pepper, and red pepper flakes in a food processor. Blend until smooth, adding 2–4 tablespoons water as needed to reach a spreadable consistency.
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced red onion and fennel with a pinch of sea salt. Cook, stirring occasionally, for about 15 minutes, until very soft and caramelized. During the final 5 minutes, stir in black pepper, dried basil, oregano, and 1/4 teaspoon hot red pepper flakes.
- Preheat the oven to 500 F if using pizza stones or 450 F if using baking sheets. If using pizza stones, allow them to preheat in the oven for at least 20 minutes.
- Divide the pizza dough into four equal portions. On a generously floured surface, stretch each portion into a thin oval or circle to fit your baking surface.
- Carefully transfer each portion of dough to a preheated pizza stone or prepared baking sheet. Spread about 1/3 cup beet pesto over each pizza, or use your desired amount.
- Top each pizza with sliced zucchini, caramelized onion and fennel, mozzarella, Pecorino, and Kalamata olives.
- Bake for about 10 minutes, or until the crust is cooked and the cheese is melted and browned to your liking. Serve hot.
Notes
- The beet pesto can be prepared ahead and stored in an airtight container in the refrigerator for up to 5 days.
- Add water to the pesto gradually until it is smooth and easy to spread without becoming watery.
- For the crispest crust, fully preheat a pizza stone for at least 20 minutes before baking.
- Adjust the red pepper flakes to taste for a milder or spicier pizza.
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 14 g
- Sodium: 1450 mg
- Fat: 46 g
- Saturated Fat: 13 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 45 mg
