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Roasted Beet Pizza (Pizza alla Barbabietola Arrostito)

Oxmoor House
Yield 8 servings (serving size: 1 wedge)
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.


  • 1 (4-ounce) golden beet
  • 1 teaspoon olive oil
  • 1 (10-inch) Basic Pizza Dough
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup vertically sliced shallots
  • 1/4 teaspoon kosher salt
  • 1 teaspoon honey

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

    Measuring Honey
    Measuring Honey
  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.