Beetroot Pizza

What better to do on a long-weekend staying in the city, by choice, than to create plenty of fun new end-of-summer recipes!

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These beets are still from my Penticton trip, and were absolutely incredible. However, this pizza would work perfectly with sweet potatoes or butternut squash – depends what you have on hand.

Beetroot Pizza

Makes 8 – 10 slices

Ingredients; 

  • 1 bag garlic and herb pizza dough (from Trader Joe’s*)
  • 3 organic red beets, thinly sliced (as close to paper thin as you can)
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup sliced and pitted Kalamata olives
  • 3 cloves garlic, thinly sliced
  • 2 cups skim ricotta
  • 3 Tbsp fresh chives, cut into 1 inch pieces
  • 1/2 cup part-skim mozzarella, grated
  • 1/4 cup Parmesan cheese, grated
  • Handful of fresh basil leaves
  • 2 cups fresh baby arugula, washed and dried
  • Coarse salt and freshly cracked black pepper
  • EVOO

Method; 

Preheat oven to 425F.

Using a bit of bench flour, roll your pizza dough out into a free-form rectangle. Fold the rectangle in half, and then half again, and place on a lightly oiled baking sheet. Even out the edges a bit.

In a small mixing bowl, combine ricotta, garlic and chives. Smear onto the pizza dough, gently, careful not to rip the dough.  **IF you’re worried about ripping it, I would suggest just gobbing it on all over the dough. It will melt whilst baking in the oven.

Arrange your thinly sliced beets evenly on top, then add the red onion and olives. Top with mozzarella cheese and finally, Parmesan. Sprinkle a little salt and pepper over top. Bake for 15 – 20 minutes.

Remove from oven, and gently (without burning yourself) transfer the pizza to a cutting board. Then arrange arugula and basil over top. Lightly drizzle a little extra virgin olive oil on top, and serve.

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* The Trader Joe’s prepared pizza dough, is the best I have come across. I pick up a couple of bags and toss them in my freezer. Bring them out to thaw in the morning, and make my pizza at night. It is a much more efficient way to make pizza when you’re a hectic 9 – 5’er. I mean, who has time for proofing!?

Treat yourself tonight. The weather is calling for it!

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Ally

Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation

 

 

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