maple and matcha

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beet, kale, and goat cheese pizza | veggies, veggies, veggies…

I love beets and kale.

baked kale and beet pizza

But when we get them almost every week of the summer as a part of our CSA box… well, I had to get a little creative. So here’s a veggie-topped pizza for your using-up-all-the-vegetable needs!

Do you have a favorite beet or kale recipe that keeps them interesting throughout the summer?

Ingredients (makes 2 pizzas)

kale and beet pizza assembly


  1. Cut beets in half, then slice and steam until almost ready to eat
  2. Over medium-high heat, stir-fry onion, kale, and summer squash until slightly crisp. Got more vegetables to use up? Throw ’em in here!
  3. Prepare your pizza pan: use a pizza stone, or a flat baking sheet with a thin layer of oil and flour or cornmeal
  4. Roll out your pizza dough and place on the pan
  5. Spread stir-fried vegetables (onion, kale, squash) in an even layer on dough, then place the beet slices
  6. Crumble goat cheese and sprinkle mozzarella
  7. Bake for ~10 minutes, or until crust is crispy and cheese is browned
  8. In the last minute of baking, top with diced fresh basil as desired (in case you’re checking the photos, I added the basil before baking, but this made it come out a little toasty at the end, so I’d recommend you put it in later)

kale and beet pizza


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Bento #1

From left to right:

  • cherry tomatoes
  • blanched mizuna topped with soy sauce, ginger, and bonito flakes
  • carrot and radish pickles – I used radish instead of Japanese daikon
  • nori tamagoyaki (rolled egg with seaweed)