What to do
- Preheat oven to 550°F for at least 30 minutes and place a large baking sheet upside down on the middle rack of your oven.
- Meanwhile, make the pesto: In the bowl of a food processor, add the toasted nuts and garlic and pulse until finely ground. Add half of the basil and pulse until finely chopped. Drizzle in half of the olive oil and add the remaining basil leaves and pulse just until bright green and finely chopped. Stir in the remaining olive oil and Parmesan cheese and season with salt and black pepper. Use a spatula to transfer to a container and set aside.
- Using the back of your hands, stretch dough into one large 12-inch round and transfer to a large parchment lined baking sheet turned upside down, with the flat side facing up. Use a small amount of semolina or all-purpose flour for dusting if the dough is too wet to handle. With a large spoon, gently spread the pesto evenly across the dough, leaving a 1-inch border without any pesto. Scatter the mozzarella and beet slices around. Carefully slide the parchment paper along with the prepared pizza onto the preheated sheet pan in the oven. Bake for 10 to 12 minutes until the rim is golden brown, the cheese is melted, and the bottom of the pizza is crisp.
- Pull out the oven rack with the pizza and quickly scatter over the sliced peaches and figs and bake for another 2 minutes until the fruit is just lightly cooked. Transfer the pizza to a cutting board, top with arugula, and drizzle with olive oil, cut into 6 large slices and serve warm.
What you’ll Need
1 (16-ounce package) store-bought whole grain pizza dough
½ cup shelled and toasted pistachios, sub with pine nuts, almonds, or walnuts
1 clove garlic, chopped
2 cups fresh basil leaves, packed
½ cup extra virgin olive oil
¼ cup Parmesan cheese, finely grated
½ tsp kosher salt
½ tsp ground black pepper
1 8-ounce ball fresh mozzarella, sliced
4 ounces Love Beets Cooked Beets (about 3 to 4 large beets from an 8.8 ounce package), sliced
1 large ripe peach, pitted and sliced into wedges
4 ripe fresh figs, stemmed and sliced half-wise
1 cup arugula
Olive oil, for drizzling