Crispy Kale and Beet Pizza is a great way to showcase the fall harvest. The cracker-like crust is yeast-free, so it’s ready in under 20 minutes!
We went to the Southern Vermont Garlic and Herb Festival a few weeks ago and, just like last year, I came home with tons of recipe inspiration. First on the agenda was recreating this amazing crispy kale and beet pizza.
Sweet, earthy beets are an unexpected pizza topping, and I kind of love it. The same goes for the kale. Pile it on – it will collapse under the heat of the oven and get nice and crispy. (If you like kale chips, you’ll love this pizza!) The vegetables sit atop a bed of creamy feta cheese and fresh garlic.
I used my favorite yeast-free pizza crust for this recipe – you might remember it from the wild mushroom pizza that I posted earlier this year. I love this crust! It’s crisp and cracker-like, with a complex flavor that reminds me a little bit of Chicago-style pizza crust. It’s my go-to for an easy weeknight meal, since it only takes a few minutes to make.