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.

Joshua Haynes
Recipe by Cooking Light

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Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

104 calories; calories from fat 20%; fat 2.3g; saturated fat 1.2g; mono fat 0.8g; poly fat 0.2g; protein 3.5g; carbohydrates 17.7g; fiber 1g; cholesterol 6mg; iron 1.2mg; sodium 295mg; calcium 40mg.