Name: Beet Pepperoni Pizza
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3-4 very small fresh beets (peeled and sliced extremely thinly); 1 tablespoon extra-virgin olive oil; 2 tablespoons soy sauce; 1/2 cup water; 1/2 teaspoon liquid smoke; 1 teaspoon apple cider vinegar; 1/4 teaspoon sugar; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon ground mustard; 1/4 teaspoon ground fennel seeds; 1/8 teaspoon ground sage; 1/4 teaspoon smoked paprika; 1 bunch beet greens (washed, stemmed and sliced); 2 teaspoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 pound pizza dough (white or whole wheat, at room temperature); All-purpose flour (as needed); 4 ounces goat cheese (softened); 1/3 cup chopped dried figs (optional); 3 ounces gouda (shredded)

Beet Pepperoni Pizza

Ever tried pepperoni beets? I can eat them every day. The smoky flavorful treat is a great snack, but it also works well atop pizza. Mix up the beet greens and some goat cheese and you got a gourmet pizza to go.

Beet Pepperoni Pizza

Prep Time 20

Cook Time 1

Total Time 1 20

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Servings

Ingredients

3-4 very small fresh beets peeled and sliced extremely thinly
1 tablespoon extra-virgin olive oil
2 tablespoons soy sauce
1/2 cup water
1/2 teaspoon liquid smoke
1 teaspoon apple cider vinegar
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/4 teaspoon ground fennel seeds
1/8 teaspoon ground sage
1/4 teaspoon smoked paprika
1 bunch beet greens washed, stemmed and sliced
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound pizza dough white or whole wheat, at room temperature
All-purpose flour as needed
4 ounces goat cheese softened
1/3 cup chopped dried figs optional
3 ounces gouda shredded

Instructions

Beet Pepperoni:
Preheat oven to 325°F.
Place everything except beets in the bottom of a 13×9 inch glass pan or a casserole dish and combine well. Add the beet slices and toss to coat them all. Spread them out as well as you can (overlapping slices is okay).
Bake the slices, uncovered, for about 20 minutes, then remove from the oven and flip them over and around to re-coat them with marinade, switching bottom slices to the top and top to bottom as much as possible.
Continue baking and stir up every 10-15 minutes until they have absorbed most of the marinade, are very soft, and begin to curl and crisp at the edges.
Remove from oven and set aside until needed for the pizza.
Pizza:
Preheat oven to 500°F. If using a pizza stone, preheat pan at the same time.
In a medium bowl, toss the beet greens with the olive oil and a light sprinkling of salt and pepper.
Turn the dough out onto a lightly floured surface. Stretch or roll out your dough to fit your pizza pan. Place dough on the hot pan or on parchment on a regular baking pan. Spread the softened goat cheese over the dough, top with beet greens, beet pepperoni and figs, if using. Sprinkle shredded gouda over the top.
Bake at 500°F for 8-10 minutes until crust is golden.
As seen in the Joy of Kosher with Jamie Geller Magazine
Chanukah 2013
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