Roasted Beet Pizza (Pizza alla Barbabietola Arrostito)

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Roasted Beet Pizza (Pizza alla Barbabietola Arrostito)Recipe
Oxmoor House
If you know someone who doesn't like beets, this pizza might convert them. Serve it as a first course. You'll only need half of the Homemade Pizza Dough recipe; save the rest for another use.
8 servings (serving size: 1 wedge)


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1 (4-ounce) golden beet
1 teaspoon olive oil
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup vertically sliced shallots
1/4 teaspoon kosher salt
1 teaspoon honey


1. Preheat oven to 450°.

2. Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.

3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.

4. Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza.

5. Gently brush oil over Basic Pizza Dough. Arrange cheese, beet slices, and shallots evenly over dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide.

6. Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges.

Created date

August 2008

Nutritional Information

Calories 104
Caloriesfromfat 20 %
Fat 2.3 g
Satfat 1.2 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 3.5 g
Carbohydrate 17.7 g
Fiber 1 g
Cholesterol 6 mg
Iron 1.2 mg
Sodium 295 mg
Calcium 40 mg