Make this pizza any night of the week using prepared beets from the grocery store. If you want to make your own beets, scroll down for our technique.
This is more of a grown up pizza, but that’s what’s so great about pizza night. Everyone can always make their own. If you don’t think everyone will like this version, make one with everyone’s favorite toppings and one for the more adventurous among you.
Beet and Goat Cheese Pan Pizza
Servings
8 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pounds whole wheat pizza dough
- 1 lb. soft goat cheese
- ½ teaspoon kosher salt
- Pinch red pepper flakes
- Fresh cracked black pepper
- 4 small roasted beets sliced thin
- 1 onion caramelized or ¼ cup caramelized onions
- 2 cups arugula
- ½ cup Parmesan
- ¼ cup toasted pistachios
Instructions
- Preheat oven to 500°F.
- Rub two 15-x10-inch pans with oil. Divide dough between the two pans. Shape, using your hands, and push into the corners.
- Dimple the surface with your fingertips.
- Bake for 7-10 minutes.
- Meanwhile, mix goat cheese with salt, pepper and red pepper flakes.
- When dough is starting to brown remove from oven. Spread the goat cheese over top. Sprinkle caramelized onions all around, layer on the sliced beets and bake for another 5 to 10 minutes.
- Toss arugula with olive oil, salt, pepper and Parmesan.
- Remove pizza from oven, top with arugula, sprinkle with pistachios, slice and serve.
- Roast beets:
- Place cleaned and trimmed beets on a sheet of foil, drizzle with olive oil, salt and pepper and wrap. Roast in 350°F oven, for about 1 hour (depending on size) until they can be easily pierced with a paring knife. Cool, peel, cut and serve.
Nutrition
Nutrition Facts
Beet and Goat Cheese Pan Pizza
Amount per Serving
Calories
488
% Daily Value*
Fat
22
g
34
%
Cholesterol
30
mg
10
%
Sodium
890
mg
39
%
Carbohydrates
56
g
19
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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