18th November 2015
Fall 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, makes 1 pizza
- 3 small (2 to 3 inch/ 5 to 7 cm diameter) beets
- Pizza dough, homemade or store-bought
- 1 egg
- 1/4 cup / 60 mL whole milk
- 3-5 oz / 85 to 41 grams of goat cheese
- Salt, pepper, and nutmeg to taste
- 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.
- Once the beets are knife tender, remove them from the oven and set aside to cool.
- While the beets cool, roll out the pizza dough into a nice circle. Transfer the pizza dough to a parchment-lined baking sheet.
- 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”.
- 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.
- Slice the beets into rounds. You should get 5 or 6 rounds from each beet.
- Pour the custard into the pastry shell, then lay the beets on top, being careful not to overflow.
- 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!
1st February 2015
One of my favorite ways of preparing vegetables is by roasting them in the oven. Slicing up veggies and tossing them with a little bit of oil and salt before letting them bake in the oven for half an hour makes the perfect side! Combinations are limitless!
Zucchini pizza boats combine my love of roasted vegetables with pizza. They are easy and delicious! Plus you can be creative and add whatever toppings you’d like!
Zucchini Pizza Boats
- 1 zucchini per person
- Marinara sauce (my recipe follows below, or you can use your favorite jarred sauce)
- Toppings for the pictured boats:
- Halved cherry tomatoes
- Other possible toppings:
- Bell pepper
- Mushrooms, etc.
- Preheat oven to 350 degrees Fahrenheit.
- Cut off the ends of the zucchini and slice lengthwise. With a spoon, hollow out the middle.
- Arrange a baking tray with baking paper and the zucchini slices.
- Spoon in marinara sauce, then whatever toppings you’d like.
- Bake in the oven for 30 minutes.
- Serve with pasta topped with the leftover marinara sauce and enjoy!
Lisa’s Marinara Sauce
- 3 tablespoons olive oil
- Crushed dried peppers (to taste – I like my sauce super spicy!)
- 2 shallots, minced
- 3 cloves of garlic, minced
- 1 14oz can of whole peeled tomatoes
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Place a large sauce pan on a medium-high heat. Once the pan has heated up, and olive oil and crushed dried peppers.
- As soon as the oil becomes fragrant, add the shallots and garlic. Saute for about 3 minutes.
- Add the rest of the ingredients and stir to combine. Bring to a boil, then reduce heat, cover, and let the sauce simmer for 15-20 minutes.
- After the 15-20 minutes, remove the cover and, using a potato masher, crush the tomatoes until you have a nice, thick sauce.