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overhead photo of a beet pesto pizza on a wooden board

Beet Pesto Pizza with Caramelized Onion, Fennel, and Zucchini

  • Author: Allison
  • Total Time: 40 minutes
  • Yield: 4 pizzas or 8 servings, with leftover pesto 1x
  • Diet: Vegetarian


The perfect summer-meets-fall pizza with beet pesto, zucchini, onion, fennel, olives, and cheese!



Beet Pesto

  • 2 cups diced cooked beets
  • 1/2 cup raw almonds
  • 2 large garlic cloves, minced
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/21 teaspoon sea salt (to taste)
  • Freshly ground black pepper, to taste
  • 1/41/2 teaspoon red pepper flakes
  • 24 tablespoons water, as needed to thin

Caramelized Onion and Fennel

  • 1 tablespoon extra virgin olive oil
  • 1 red onion, thinly sliced
  • 2 fennel bulbs, thinly sliced
  • Pinch of sea salt
  • Freshly ground black pepper
  • 1 teaspoon each dried basil and oregano
  • 1/4 teaspoon hot red pepper flakes

For assembling the pizzas

  • 2 small zucchini, thinly sliced
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Pecorino cheese
  • 1 cup pitted Kalamata olives, halved


  1. Make the pesto: Combine all of the beet pesto ingredients in a food processor and blend until smooth. Transfer into a jar or container until ready to use. Note: This pesto can be made ahead and stored in the fridge for up to five days.
  2. Make the caramelized onion and fennel: Warm the oil in a large skillet over medium heat. Add the onion and fennel, plus a pinch of salt. Cook, stirring occasionally, for 15 minutes, or until very soft and caramelized. In the last five minutes, add the pepper, herbs, and red pepper flakes.
  3. Preheat the oven to 500 F if using pizza stones (or 450 F if you’re using baking sheets). If using pizza stones, place them in the oven for at least 20 minutes to heat up.
  4. When ready to make your pizzas, divide the dough into four equal portions. On a generously floured surface, stretch out the dough into a rather thin oval or circle shape, depending on the shape of your pans.
  5. Carefully transfer the dough onto the pre-heated pizza stone. Spread with desired amount of beet pesto (I used about 1/3 cup per pizza). Top with sliced zucchini, caramelized onion and fennel, cheese, and olives. Repeat with the remaining dough and toppings.
  6. Bake for 10 minutes, or until the cheese is melted and browned to your liking.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Main Course

Keywords: beet pesto pizza