Beet Salad Pizza

Beet Salad Pizza Recipe
Photo: José Picayo
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.

Yield:

Serves 6
Total time: 28 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 28 Minutes
Total: 28 Minutes

Nutritional 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

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

Preparation

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.

Jackie Newgent,

Cooking Light

April 2012
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