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Beet Salad Pizza

Photo: José Picayo
Hands-on time 28 mins
Total time 28 mins
Yield Serves 6
Golden beets adorn this pizza that's layered with arugula, crumbled Goat cheese, and shaved Parmesan and prosciutto. Pre-made pizza dough provides a jump-start to Beet Salad Pizza--look for it at your local market.

Ingredients

  • 1 pound fresh pizza dough
  • 2 tablespoons olive oil
  • 1 (5-ounce) golden beet, peeled
  • 4 cups loosely packed arugula
  • 1 shallot, thinly sliced
  • 3 tablespoons balsamic vinaigrette
  • 1/4 teaspoon black pepper
  • 3 ounces crumbled goat cheese
  • 1 ounce Parmesan cheese, shaved
  • 2 ounces shaved prosciutto

Nutrition Information

  • calories 349
  • fat 13.7 g
  • satfat 4 g
  • monofat 4.8 g
  • polyfat 2.1 g
  • protein 14 g
  • carbohydrate 44.4 g
  • fiber 2.2 g
  • cholesterol 15 mg
  • iron 3.3 mg
  • sodium 813 mg
  • calcium 102 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place dough in a microwave-safe bowl; microwave at MEDIUM (50% power) 45 seconds. Let stand for 5 minutes. Roll into 14-inch circle. Place on pizza pan; pierce with fork. Brush with oil. Bake at 450° for 14 minutes.

  3. Wrap beet in parchment paper. Microwave at HIGH until tender (about 2 1/2 minutes). Thinly slice.

  4. Combine arugula, shallot, beet, vinaigrette, and pepper; arrange on crust with cheeses and prosciutto.