Roasted Beet Pizza

Saturday, June 27, 2009 by Marianne 4 Comments

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.

Mmmmmmm, 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!

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