Roasted Beet and Goat Cheese Pizza
Beetzza anyone?
Equipment
- Half-sheet roasting pan for beets
- Pizza pan, roasting pan, or pizza stone for pizza
- Parchment paper
- Small food processor for basil vinaigrette
Ingredients
- 1 recipe pizza dough or store-bought dough
- 3 cups beets, peeled and cubed
- 1-2 tbsp olive oil
- Salt and pepper
- 3-4 oz fresh mozzarella, torn or sliced
- 2-3 oz goat cheese, crumbled
- 3-4 fresh basil leaves, for garnish
Basil Vinaigrette
- 1 small shallot
- 1 garlic clove
- 1/4 tsp crushed red pepper
- 1/2 tsp salt
- Freshly ground black pepper
- 2 cups fresh basil leaves, packed
- 1 tbsp red wine vinegar
- 1/2 cup olive oil
Instructions
Prepare basil vinaigrette
- Pulse shallot and garlic clove in food processor until minced. Add salt, pepper, and red pepper and pulse once more.
- Add packed basil leaves, vinegar, and about 1 tbsp (eyeball it) olive oil to the food processor and begin blending. Add remaining oil in a small stream with the motor running. Process until basil vinaigrette is a smooth consistency, about 1-2 minutes.
Roast beets
- Preheat oven to 400 degrees. Place diced beets on a parchment-lined roasting pan and coat with olive oil, salt and pepper. Roast for 40 minutes, or until browned.
Prepare pizza
- Preheat oven to 500 degrees with roasting pan or pizza stone inside.
- Stretch portions of dough to 8-10 inches wide on parchment paper (or cornmeal if using pizza stone and peel).
- Spread 1-2 tbsp basil vinaigrette on dough with the back of a spoon. Top evenly with beets, mozzarella, and goat cheese.
- Slide pizza on parchment paper onto hot roasting pan (be careful!) and bake until cheese is bubbly, about 8-10 minutes. Finish with a few basil leaves.
Notes
I use Roberta's Pizza Dough recipe from NYT Cooking.
Basil Vinaigrette is adapted from What's Gaby Cooking.