Go Back
–+ servings
beet pepperoni pizza

Beet Pepperoni Pizza

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Print Recipe Pin Recipe

Servings

6 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 13x9 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
  • Chanukah 2013 Magazine
  • Subscribe Now