Directions

1. Start by preparing the dough: Mix yeast and water together in the bowl of a stand mixer affixed with the dough hook attachment. (Alternatively, you can use a hand mixer with dough hook attachments.)
2. Add flour to the mixer and mix on low for about 1 minute.
3. Once combined, increase speed to medium and mix for 3 minutes. Stop the mixer and scrape down the side of the bowl.
4. Add salt and mix on low for 1 minute then increase speed to high and mix for 2 minutes.
5. Stop mixer, scrape down the sides of the bowl, and add the olive oil.
6. Mix on low for 1 minute then increase speed to high for 2 minutes.
7. Final product will be tacky/sticky, like frosting.
8. Cut into 4 equal size (400 grams) balls and wrap in plastic wrap. (Oil your hands when handling the dough, it helps the dough not stick.)
9. Refrigerate for 8-24 hours, to let the dough form.
10. To make the beet pesto, wrap the chopped beet in a tin foil packet, place on a baking sheet, and roast for 40-50 minutes, until tender. Remove from the oven and allow to cool completely.
11. Combine the roasted beet, garlic, walnuts, parmesan, lemon juice, and salt in a food processor and pulse several times. With the food processor running, slowly drizzle in the olive oil and process until well combined.
12. To prepare the pizza, increase oven temperature to 415°F.
13. Dust a large baking sheet or pizza stone with cornmeal or flour. Shape the pizza dough into a large circle, place on the prepared stone, and bake for 5-7 minutes.
14. Remove the crust from the oven and spread the beet pesto over it. Add the kale, followed by the goat cheese and shredded mozzarella. Bake for 20-25 minutes, until the kale has cooked down and crust is crisp.
15. Remove from the oven and let stand for about 5 minutes before slicing and serving.