1 bunch kale (washed, stemmed and cut into ½ inch ribbons)
12 " pizza crust
140g package goat cheese
2 teaspoons good quality balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon good quality extra virgin olive oil
salt and fresh ground black pepper to taste
Boiling the beets in vinegar preserves their colour and prevents excessive bleeding when sliced.
Feel free to use frozen kale for this recipe. Rather than steam it with a closed lid, sauté it with the garlic to allow the extra liquid to evaporate.
In a small saucepan, cover beets with cold water. Add vinegar or lemon juice. Bring to a boil and then simmer for 40 minutes. To microwave, pierce beets with a sharp knife in a few different spots, put in a covered microwave safe dish with 2 tbsp water and heat on high for 7-9 minutes. Run beets under cold water until cool enough to handle. Remove stem and bottom ends and slice into ⅛" rounds, no need to remove the skins. If you wish to remove them, wear rubber gloves to protect your hands from staining.
Meanwhile, preheat oven to 500F.
Heat canola oil in a large saucepan over medium heat. Add garlic and sauté for 2 minutes until softened. Add chopped kale, stir and cover, steaming the kale with the moisture left over on the leaves from washing. If your kale is dry, add 2 tbsp water to the pot before covering. Steam for 3 minutes, remove lid, add salt and pepper and set aside.
Top the pizza crust with kale, followed by sliced beets and goat cheese. Drizzle evenly with balsamic vinegar. Cook pizza for 10-12 minutes until crust has browned
Drizzle with olive oil and add additional s&p to taste.