PESTO PIZZA WITH GOAT CHEESE
40 min.
2 - 4
MUST HAVE:
- FILLO Pastry
- For beetroot pesto:
- A cup of beetroots sliced and roasted in the oven;
- 3 crushed cloves of garlic;
- ½ cup of chopped walnuts;
- ½ cup of grated Parmesan cheese;
- ½ cup of olive oil;
- 2 tablespoons of natural lemon juice;
- Add some salt to your taste;
- For a pizza:
- Dough Mantinga frozen for a pizza;
- A cup of beetroot pesto;
- 2 cups of chopped kale leaves;
- 1 ½ cups of grated; Mozzarella cheese;
- 60 g of goat cheese
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Beetroot pesto: Blend all the ingredients (except for olive oil) with a blender for several times using a pulse function. Then switch the blender to a slow regime and add olive oil. If the sauce is too thick, add some water;
- Pizza: Roll the dough to flatten to the desired thickness. Place a pizza base on the parchment and shove it into the oven. Bake for approximately 5-7 minutes. Take out the pizza base from the oven, spread beetroot pesto on it, and put the chopped kale leaves, feta and mozzarella. Shove into the oven again and bake until golden brown.