If I had one wish, it would be to never have to manually pick potato beetles off of potato plants ever again.
Thank god we had back up. We picked the beetles off the plants and threw them in the isles. Taylor was right behind us with a blow torch ready to kill the suckers.
No more potato beetles. (I hope!)
We luckily got to move onto more pleasant activities like picking beets.
Lots of kale.
A man with an armful of kale is pretty much my dream man. I am one lucky lady.
All of this lovely produce inspired me to make one of my favorite pizzas.
My all time favorite pizza. This is a beet loves dream pizza. And if you aren’t into beets, well hey, maybe you should just give this a try anyway. I made this pizza a few years ago for my husband (a one time beet hater)and he loved it so much he now requests this pizza all the time.
Here is what ya need:
Pizza dough (homemade or store-bought)
4 medium sized beets cut in half
1/2 cup goat cheese (roughly), maybe a cup? I added a lot as I went
1/3 cup parmesan cheese (roughly)
kale, 1 large bunch (I used curly kale)
Salt and Pepper to taste
a handful of crushed walnuts
First thing is first. I steamed my beets for about 20 minutes. Just steam them until you can stick a fork in them easily.
Then strain your beets and put them in a food processor with some olive oil and goat cheese. I probably put about 1/4 a cup of goat cheese in the food processor with the other ingredients. Puree. If it’s too thick add a little more olive oil. Season beet sauce with salt and pepper.
Spread beet mixture over pizza dough. Add crumbled goat cheese, followed by the kale, and then top everything with parmesan cheese and a drizzle of olive oil.
Place in a 425 degree oven for about 10-12 minutes or until dough is golden brown on the edges. During the last 2 minutes of baking take pizza out of the oven, sprinkle walnuts and place back in the oven.