Beet Pesto Pizza with Kale & Goat Cheese

This can be a smidge (or alotta smidge) time-consuming, but I promise it's worth it. You can save a little time by using store-bought dough, but I'm including the recipe Evan (our in-house pizza maker) swears by. As far as doughs go, it's about as easy as you can get.
The pesto can include any color beet, but I'm partial to orange ones, so that's what we used.

Dough recipe from Smitten Kitchen
Pesto/Pizza recipe from The Roasted Root

Ingredients:
For the dough:
~1/2 cup warm water
~1 and 1/4 tsp active dry yeast
~1 and 1/2 cups all-purpose flour
~1 tsp salt
~olive oil for coating
~1/4 cup cornmeal

For the pesto:
~1 cup beets (1 medium beet of any color) chopped and roasted
~3 cloves garlic
~1/2 cup pistachios (you can also use pine nuts or walnuts)
~1/2 cup Parmesan cheese, grated
~1/2 cup olive oil
~2 tsp. lemon juice
~salt

For the pizza:
~2 cups kale leaves, thinly sliced
~1 and 1/2 cups grated mozzarella cheese
~2 ounces goat cheese, crumbled

To make the dough:
1. Preheat oven to 225. Keep warm for 5 minutes then turn off.
2. Pour water in a bowl and sprinkle with yeast. Let stand for 5 minutes.
3. Add flour and salt to mixture and stir until a rough, craggy dough forms.
4. Place dough on counter sprinkled with cornmeal and knead until the dough becomes smooth.
5. Coat a glass bowl with olive oil and add dough. Cover with plastic wrap and place in the warm oven for 30 minutes.
6. Take out of oven and let sit while you prepare the pesto.

To make the pesto:
1. Preheat oven to 375.
2. Wash and scrub the beet and pat it dry. Peel and chop it into 1/2 inch cubes. Wrap beets and garlic in foil and make a foil packet.
3. Place on a baking sheet and roast in the oven for 50 minutes or until beets are soft and juices are seeping out.
4. Allow beets to cool completely.
5. 6. Add all ingredients except oil into a food processor and pulse several times.
7. Leaving the food processor running, slowly add oil until the ingredients are well combined.

To assemble the pizza:
1. Preheat oven to 400.
2. Roll out dough and put on pizza stone dusted with cornmeal. Bake for 6 minutes with no toppings and remove.
3. Spread pesto over crust. Add kale leaves, top with mozzarella and finish with goat cheese. (the kale will cook down in the oven)
4. Bake pizza for 20 minutes.
5. Remove from oven and allow to cool 5 minutes before serving.