You are probably beginning to ask yourself if there is anything that I won’t put on a pizza. (For the record, the answer is a vehement no. I believe that everything is improved by being spread out on some dough, topped with cheese and baked in a hot oven.) This particular pizza is a new twist on an old favorite, and the perfect way to use brand-new, sweet CSA beets.
…even better roasted.
Aren’t they just beautiful?
Toss ’em on some dough…
…bake, top with the beet greens (just because they’re there), and you’ve got yourself a pizza!
Roasted Beet Pizza
Adapted from Cooking Light*
- 3 small beets, or one large beet, including the greens
- Olive oil
- Pizza Dough
- 5 ounces of chèvre – I used the Westfield Farm Capri that I got at the Winchester Farmers’ Market last Saturday
- 1/4 cup vertically sliced shallots
Preheat oven to 450°.
Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 450° for 30 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beets in half crosswise; thinly slice halves.
Position an oven rack in the lowest setting and increase oven temperature to 550°.
Gently brush oil over the pizza dough. Arrange cheese, beet slices, and shallots evenly over dough, leaving a 1/2-inch border.
Bake at 550° for 5 – 8 minutes or until the crust is just beginning to firm up and the cheese is a bit melty. While the pizza is in the oven the first time, toss the beet greens with a bit of olive oil and salt and pepper. Remove the pizza from the oven, arrange the beet greens on top and bake for 8 – 10 minutes more, or until the crust is brown and the greens are wilted and brown and crispy around the edges. Enjoy with a Magic Hat Wacko (it’s got beets in it AND it’s pink).
* The original Cooking Light recipe is also excellent!