LIVE

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

Recipe by Southern Living December 2015

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
20 mins
total:
2 hrs 5 mins
Yield:
Makes 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

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

  • 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.

Advertisement