For the Sweet Beets Pizza
Sweet Beet Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 1 9- to 12-ounce dough ball
- ¾ cup roasted beets (see recipe below)
- 4 tablespoons fig jam
- 6 slices whole-milk mozzarella
- ½ cup arugula
- 4 ounces goat cheese crumbled
- Shaved Parmesan
- Extra-virgin olive oil
Instructions
- In a small bowl, combine 2 tablespoons fig jam with ½ to 1 tablespoon of water to get a syrup consistency.
- Set aside as a finishing ingredient. Stretch dough to desired size.
- Drizzle olive oil and spread over entire dough skin. Spread remaining 2 tablespoons fig jam, then add mozzarella slices, leaving ⅛-inch border around edge.
- Halfway through bake, remove pizza, add roasted beets evenly and return to oven.
- Bake until golden.
- Take the pizza out of the oven and slice.
- Then top in the following order: arugula, goat cheese, shaved Parmesan and a drizzle of the fig jam syrup.
For the Herb-roasted Beets
Herb-roasted Beets
Author: Pizza Today
Recipe type: Entree
Ingredients
- 2 beets
- 1 tsp thyme
- 1 tsp rosemary
- Zest of 1 orange
- Salt and pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Peel beets and cut into ½-inch wedges. In a large ball, combine all ingredients and mix to coat beets evenly.
- Transfer beets to a sheet pan and bake until tender and edges are browned.
- Set aside for pizza.
