View on phone

Beeting Heart Pizza

Name: Beeting Heart Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: ½ cup raw pine nuts; ¼ cup fresh basil; 1½ cooked beet; 2 Tbsp extra-virgin olive oil; 2 Tbsp nutritional yeast flakes; 1 garlic clove; ½ lemon; ⅛ tsp salt; 15.52 oz pizza dough; 1 small red onion; ½ cooked beet; 1 cup cherry tomatoes; olive oil; 1 cup arugula; 1.411 oz vegan feta; ¼ cup pomegranate seeds

App exclusive

45 min

Main

Budget-friendly

This pizza truly is love at first bite and perfect for any celebration — be it Valentine's Day, an anniversary, a birthday, or just because! It boasts a homemade beetroot pesto spread generously as the base, and is adorned with charming heart-shaped slices of beetroot for that extra touch of love.

Servings

(½ pizza per serving)

Total

45 min

Prep

20 min

Cook

25 min

Contains

tree nut

Swap out

gluten

Free from

soy

peanut

sesame

Ingredients

Beetroot pesto

½ cup (68 g)
raw pine nuts
¼ cup (6 g)
fresh basil
1½
cooked beet
2 Tbsp (30 mL)
extra-virgin olive oil
2 Tbsp (4 g)
nutritional yeast flakes
1
garlic clove
½
lemon, juiced
⅛ tsp
salt

Pizza assembly

16 oz (440 g)
pizza dough

gluten-free pizza dough
1
small red onion, thinly sliced
½
cooked beet, sliced, cut into heart shapes
1 cup (150 g)
cherry tomatoes, halved

red bell peppers
2 tsp (10 mL)
olive oil
1 cup (20 g)
arugula
1.4 oz (40 g)
vegan feta, crumbled
¼ cup (44 g)
pomegranate seeds

green olives

kalamata olives

Make your own

Homemade Pizza Dough

Directions

Toast the pine nuts in a medium pan over medium-high heat until lightly golden, about 3 - 5 minutes, stirring continuously. Then transfer to a food processor.
Add the remaining ingredients for the beetroot pesto to the food processor and blend until smooth. Set it aside.
Line two baking trays with parchment paper and preheat the oven to 390°F (200°C)*.
Roll the pizza dough into 10-inch (25 cm) circles, then shape them into hearts. Transfer them to the baking trays.
Top the dough with the beetroot pesto, onion and beet slices, and tomatoes.
Brush the edges of the pizza with some oil and bake for 15 - 18 minutes, or until the edges are golden.
Finish with arugula, feta, and pomegranate seeds. Enjoy!

Notes

* We used top and bottom heating (not fan-assisted/convection).

Storage

The pizza is best when enjoyed immediately after baking.
Store leftovers in the fridge for up to 1 day.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 37%

• pizza dough

Proteins 9%

• raw pine nuts

• nutritional yeast flakes

Fruits & Veggies 54%

• fresh basil

• cooked beet

• garlic clove

• lemon

• small red onion

• cooked beet

• cherry tomatoes

• arugula

• pomegranate seeds

Calcium

No significant sources of calcium

Fat

• raw pine nuts

• extra-virgin olive oil

• olive oil

• vegan feta

Nutrition per serving (½ pizza per serving)

Calories 541 kcal

Total fat	29.7 g
Omega-3	0.2 g
Omega-6	6.5 g
Saturated fat	5.3 g
Trans fat	0.0 g
Cholesterol	0.0 mg

Total carbs	63.3 g
Dietary fiber	5.0 g
Total sugars	6.3 g
Added sugars	0.0 g
Protein	12.5 g
Sodium	575 mg

Iron	2.41 mg
Potassium	479.0 mg
Calcium	48.7 mg
Magnesium	78.2 mg
Zinc	2.18 mg
Copper	0.43 mg
Manganese	2.08 mg
Phosphorus	218.6 mg
Selenium	8 μg

Vitamin A	27 μg RAE
Vitamin B6	0.8 mg
Vitamin B12	2 μg
Vitamin C	14.2 mg
Vitamin D	0 μg
Vitamin E	3.9 mg
Vitamin K	34 μg
Folate	74 μg
Thiamin	0.9 mg
Riboflavin	1.0 mg
Niacin	5.7 mg
Choline	17.6 mg

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

Show nutrition info