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Why have I never thought of making pizza with my second-favorite vegetable and loads of cheese? Beets me!

This summery, savory-sweet slice of superpizza was simply scrumptious! It’s not for the faint-of-heart/afraid-of-cheese, though, I’m afraid.

Beets Me

Cheese Pizza with Beets, Focaccia Style

 

Pizza dough, store-bought is fine, extra points for homemade

1 cup Ricotta

2 tbsp finely minced fresh Rosemary (5-7 sprigs)

3-4 bulbs of red beets

~2 cups of brie, feta, camembert, or goatsmilk cheese

~3 tbsp olive oil

salt, pepper, garlic powder

 

Preheat the oven to 220°C/430°F.

Brush a baking sheet with olive oil (don’t skimp), roll out the pizza dough on the oiled sheet. Brush the surface of the dough with some more olive oil and prick it with a fork all over. Pre-bake it in the oven for 12 minutes.

Meanwhile, mix the ricotta with 1 tbsp of olive oil, the minced rosemary, and salt, pepper, and garlic powder to taste.

Slice the beets and the cheese about 5mm (1/4 inch) thick.

Take the pizza base out of the oven. It should start to brown around the edges. Spread the ricotta mixture all over the surface of the base and top with beets and cheese. I like to alternate beets and cheese to produce a red-and-white-striped pizza. 🙂

Bake for another 10-15 minutes, until the cheese is all melty and starts to bubble. Take care not to let the beets dry out too much.

Remove from the oven and let cool for two minutes before cutting into slices.

This also tastes great at room temperature for breakfast the next day. Don’t ask me how I know this.

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