Ingredients
1 pound prepared pizza dough
3 medium fresh beets, peeled and thinly sliced or diced
2 tablespoons olive oil, plus extra for drizzling
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces goat cheese, crumbled
1 cup shredded mozzarella cheese (optional)
1/4 cup red onion, thinly sliced
1 tablespoon fresh thyme or rosemary, chopped
1 tablespoon honey or balsamic glaze for drizzling (optional)
1 cup fresh arugula for garnish (optional)
Instructions
1. Step 1: Prepare the Beets. Preheat oven to 400°F (200°C). Toss sliced beets with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes until tender. Cool slightly.
2. Step 2: Prepare the Pizza Dough. Lightly flour a surface. Stretch or roll dough to desired thickness (about 12-14 inches). Transfer to a pizza stone or baking sheet lined with parchment paper.
3. Step 3: Assemble the Pizza. Drizzle dough with remaining olive oil. Arrange roasted beets evenly. Sprinkle crumbled goat cheese and mozzarella (if using). Distribute red onion and fresh herbs.
4. Step 4: Bake the Pizza. Bake for 12-18 minutes until crust is golden and cheese is bubbly.
5. Step 5: Finish and Serve. Drizzle with honey or balsamic glaze if desired. Let rest 2-3 minutes. Garnish with arugula. Slice and serve immediately.
Notes
For best results, use room temperature dough and preheat a pizza stone. Beets can be roasted up to 2 days ahead. Leftovers keep in the refrigerator for 3-4 days; reheat in a 350°F oven for 8-12 minutes or in a skillet over medium-low heat. For a gluten-free option, use cauliflower crust. Feta or ricotta can substitute for goat cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 slices
- Calories: 480
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg