- 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
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:
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