Beet Pizza

18th November 2015

Beet PizzaFall is all about root vegetables for me. Right now in the super markets here there is a wide array of beets: red, golden, and candy cane. I bought an assortment to experiment with at home. My husband made beet chips with the golden ones, we tried out marshmallows with the candy cane, so that left only the red.

Food 52 has a recipe for a Rustic Beet Tart, which served as inspiration for my beet pizza. Rather than a pizza with a tomato sauce, this version has a layer of goat cheese custard that pairs perfectly with the oven baked beets. You need a little bit of time for this recipe, but all of the ingredients are inexpensive and it’s quite easy to make!

Beet Pizza

Beet Pizza

Beet Pizza

Beet Pizza, makes 1 pizza

  1. Peel the beets then place each beet on a small square of aluminum foil, drizzle with olive oil, and wrap in the foil. Bake at 400 F / 200 C degrees anywhere from 30 minutes to an hour, depending on the size of your beets. They’re done when they are knife tender and can be pierced with the tip of a paring knife with ease.
  2. Once the beets are knife tender, remove them from the oven and set aside to cool.
  3. While the beets cool, roll out the pizza dough into a nice circle. Transfer the pizza dough to a parchment-lined baking sheet.
  4. Roll in the edges of the pastry about an inch along the edge so that you have a delicious pastry wall. You want to make sure that the custard doesn’t leak out when poured into the “shell”.
  5. Combine the egg and the goat cheese with salt, pepper and nutmeg. Slowly add the milk or cream, stiring until you have a thick but pourable consistency. It should be no thinner than pancake batter.
  6. Slice the beets into rounds. You should get 5 or 6 rounds from each beet.
  7. Pour the custard into the pastry shell, then lay the beets on top, being careful not to overflow.
  8. Bake at 400 F / 200 C until the pizza is golden, the custard is set, and the top is just a little brown. Slice and enjoy!

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