Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
20 Mins
Total Time
2 Hours 5 Mins
Yield
Makes 10 servings

Letting bakery pizza dough rest at room temperature for about 30 minutes makes it easier to knead.

 

How to Make It

Step 1

Preheat oven to 350°. Trim beet stems to 1 inch; gently wash beets, and place in a 13- x 9-inch baking dish. Add 1/3 cup water, and cover with aluminum foil.

Step 2

Bake at 350° for 1 hour or until tender. Uncover and cool completely (about 30 minutes).

Step 3

Meanwhile, remove pizza dough from refrigerator, and let stand 30 minutes.

Step 4

Increase oven temperature to 425°. Turn dough out on a lightly floured surface, and roll into a 17- x 13-inch rectangle (about 1/4 inch thick). Place dough rectangle on a lightly greased (with cooking spray) baking sheet.

Step 5

Brush dough with olive oil; sprinkle with salt and pepper. Bake at 425° for 15 to 20 minutes or until golden brown.

Step 6

Cut cooled beets into thin slices. Top crust with beet slices, goat cheese, grapefruit segments, sliced mint, and toasted pine nuts, leaving a 1/2-inch border. Drizzle flatbread with honey, and sprinkle with sea salt.

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