Roasted Beet Pizza (Pizza alla Barbabietola Arrostito)

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.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Joshua Haynes,

Cooking Light

September 2008
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