Beet Pesto and Chicken Sausage Pizza

Beet Pesto and Chicken Sausage Pizza

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Adjust Servings:
1 ball raw Pizza Dough
1 Red Beetroot
4 Sun-Dried Tomatoes
5 Raw Walnuts
4 Tablespoons Extra Virgin Olive Oil
1 teaspoon Salt
0.5 teaspoon Ground Black Pepper
1 (or 2) Chicken Sausages (raw in casings)
0.5 cup, grated Sharp Cheddar Cheese
0.3 cup Ricotta Cheese
0.25 cup, grated Parmesan Cheese

Beet Pesto and Chicken Sausage Pizza

  • 35 minutes
  • Serves 4
  • Medium




What’s the best Spring pizza you ask? This beet pesto and chicken sausage is not only pleasing to the eye but tastes dang good!

My husband and I love making homemade pizza and experimenting with toppings.

I don’t remember how this combination came to be about but I do remember loving it from the first bite.

You can make your own homemade pizza dough or buy it at the store to make it easier on yourself.


Love beets? Try these recipes:

Red Beet Pasta
Beet Glazed Vanilla Donuts
Golden Beet Hummus
Quinoa and Spinach Bowl


Check out my recipe for easy and homemade pizza dough!



Allow The Pizza Dough To Rest

If your pizza dough has been in the refrigerator, allow the dough to rest on your kitchen counter until it is at room temperature.

This will take abut an hour or so.

This step is crucial as cold dough will not stretch but tare when trying to roll it out.


Preheat Oven to 525°F

Preheat your oven to the highest temperature, for me that's 525°F.


Make Beet Pesto

Get a food processor and add the peeled and chopped beetroot, sun-dried tomatoes, walnuts, salt, ground black pepper and olive oil and blend until well combined. I

f it looks a bit dry, add more olive oil.

At this point, the beet pesto won't taste amazing but while in the oven the mixture will cook and intensify in sweetness and flavor.


Make The Pizza

On a lightly floured surface, stretch and roll your pizza dough to the desired size.

We tend to make ours into a rectangle so it fits on our baking sheet as we do not have a pizza peel or pizza stone.

Transfer your pizza dough to your baking sheet then top with the beet pesto, leave a thin boarder and spread it out evenly.

Next, squeeze the chicken sausage out of the casings and add bite-sized pieces all over the pizza.

Now add the grated sharp cheddar cheese and a few dollops of the ricotta cheese.


Bake for 10-15 minutes

Bake the pizza on the lower rack of your oven for 10-15 minutes or until the chicken sausage is fully cooked through.

Once the pizza is done, remove from the oven and add the grated parmesan and some basil or parsley leaves.


Got Leftovers?

No worries, this pizza holds up well for up to 2 days!

Store it in tupperware or aluminum foil then heat it up in your oven at 35F for about 10 minutes!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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5 Comments Hide Comments

I love the idea of adding beets to the sauce! Bet it’s delicious! I’m going to have to give it a try the next time I have beets on hand.

This looks amazing!!! I LOVE beets and can imagine how delicious and flavorful this is. Plus … pizza!!! It’s so beautiful too.

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