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.
Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.
Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza.
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.
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.
My family loves beets, so I had to give this recipe a try. It's very tasty, with a very nice combination of flavors. The only reason I didn't give it five stars is that I think it could be a little more savory to balance the sweet and salty elements (maybe saute the shallots?). I also think it would be good as a topping for a flat bread/foccocia appetizer.
I love roasted beets and I love pizza. This recipe had all my favorite ingredients, only instead of in a bowl they were baked on a pizza crust! I used a mixture of small gourment beets that I bought at the farmers market. This is definitely a keeper. This was pizza night -- the other pizza I made was CL Roasted Red Pepper Pesto tomato Pizza, which is outstanding.
This was the first time I ever had a fresh beet. I definitely was unsure if I would like them. I was completed suprised by how much I enjoyed the beets, especially on this pizza. The feta cheese and shallots are wonderful compliments to the beets. I sliced them very thin before topping. I used a gourmet fresh pizza dough from the Italian market. This was so wonderful and I am having some leftovers tonight.
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