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Recipes | 28 by Sam Wood
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Beet Greens Pesto Pizza

By Georgia Bellas

I Quit Sugar - Beet Greens Pesto Pizza
Photo by: Ella Martin
  • 4 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar - Beet Greens Pesto Pizza
Photo by: Ella Martin

One man’s junk is another man’s treasure - we’ve taken beet greens and turned them into a delicious pesto topping for this veggie-packed pizza. We reckon it would taste great stirred through pasta or folded into scrambled eggs too!  

Servings: 4
Preparation: 15 mins
Cooking: 15 mins

Ingredients

  • 1 large flatbread, or pizza base.
  • 2 cups baby spinach leaves, roughly chopped.
  • 1 small red onion, finely sliced.
  • 2 small beetroot bulbs, diced into 2cm chunks, reserve leaves for later.
  • 1/2 cup Brussels sprouts, chopped into quarters.
  • 100 g mozzarella cheese, grated.
  • 1/2 cup basil, fresh, leaves picked, reserve stems for later.

Beet Greens Pesto

  • Leaves from 2 small beetroot bulbs.
  • Leftover stems from basil, chopped.
  • 50 g parmesan cheese.
  • 2 cloves garlic, roughly chopped.
  • 1/2 cup walnuts.
  • 1/4 teaspoon sea salt.
  • 1/4 teaspoon freshly ground black pepper.
  • 1/4 cup extra virgin olive oil.

Directions

1. Preheat oven to 200°C/400°F/Gas Mark 6 and line a large baking tray with baking paper.

2. To make the Beet Greens Pesto, combine all ingredients in a high-speed blender and blitz until smooth.

3. Place the flatbread or pizza base onto the baking tray and spread evenly with the Beet Greens Pesto. Top with baby spinach leaves, red onion, beetroot, Brussels sprouts and mozzarella. Place into the oven and bake for 15 minutes, or until the veggies are tender and the cheese is golden on top.

4. Once the pizza is ready, remove from the oven, sprinkle with basil leaves and slice.


Note

Use Your Leftovers: Your leftover Beet Greens Pesto will keep in the fridge for up to a week! Stir through pasta or scramble with eggs on toast.

One man’s junk is another man’s treasure - we’ve taken beet greens and turned them into a delicious pesto topping for this veggie-packed pizza. We reckon it would taste great stirred through pasta or folded into scrambled eggs too!

Ingredients

  • 1 large flatbread, or pizza base.
  • 2 cups baby spinach leaves, roughly chopped.
  • 1 small red onion, finely sliced.
  • 2 small beetroot bulbs, diced into 2cm chunks, reserve leaves for later.
  • 1/2 cup Brussels sprouts, chopped into quarters.
  • 100 g mozzarella cheese, grated.
  • 1/2 cup basil, fresh, leaves picked, reserve stems for later.

Beet Greens Pesto

  • Leaves from 2 small beetroot bulbs.
  • Leftover stems from basil, chopped.
  • 50 g parmesan cheese.
  • 2 cloves garlic, roughly chopped.
  • 1/2 cup walnuts.
  • 1/4 teaspoon sea salt.
  • 1/4 teaspoon freshly ground black pepper.
  • 1/4 cup extra virgin olive oil.

Directions

1. Preheat oven to 200°C/400°F/Gas Mark 6 and line a large baking tray with baking paper.

2. To make the Beet Greens Pesto, combine all ingredients in a high-speed blender and blitz until smooth.

3. Place the flatbread or pizza base onto the baking tray and spread evenly with the Beet Greens Pesto. Top with baby spinach leaves, red onion, beetroot, Brussels sprouts and mozzarella. Place into the oven and bake for 15 minutes, or until the veggies are tender and the cheese is golden on top.

4. Once the pizza is ready, remove from the oven, sprinkle with basil leaves and slice.

Note

Use Your Leftovers: Your leftover Beet Greens Pesto will keep in the fridge for up to a week! Stir through pasta or scramble with eggs on toast.