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Oxmoor House Photo by: Oxmoor House

Roasted Beet Pizza (Pizza alla Barbabietola Arrostito)

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.

Cooking Light SEPTEMBER 2008

  • Yield: 8 servings (serving size: 1 wedge)

Ingredients

  • 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.

Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 20%
  • Fat: 2.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 17.7g
  • Fiber: 1g
  • Cholesterol: 6mg
  • Iron: 1.2mg
  • Sodium: 295mg
  • Calcium: 40mg
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Roasted Beet Pizza (Pizza alla Barbabietola Arrostito) recipe

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