Beet Salad Pizza

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
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 28 Minutes
Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 349
  • Fat: 13.7g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.1g
  • Protein: 14g
  • Carbohydrate: 44.4g
  • Fiber: 2.2g
  • Cholesterol: 15mg
  • Iron: 3.3mg
  • Sodium: 813mg
  • Calcium: 102mg


  • 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


  1. 1. Preheat oven to 450°.
  2. 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. 3. Wrap beet in parchment paper. Microwave at HIGH until tender (about 2 1/2 minutes). Thinly slice.
  4. 4. Combine arugula, shallot, beet, vinaigrette, and pepper; arrange on crust with cheeses and prosciutto.
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