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Beet Pesto Pizza with Caramelized Onion, Fennel, and Zucchini

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top each pizza with sliced zucchini, caramelized onion and fennel, mozzarella, Pecorino, and Kalamata olives.
  7. 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

Find it online: https://yumfamilyrecipes.com/beet-pesto-pizza-with-caramelized-onion-fennel-and-zucchini/