Best Roasted Beet Pizza Recipes

Roasted Beet and White Cheddar Pizza image

Provided by Stephanie Wise

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 8

3 medium beets, peeled, cut into 1/8-inch slices
4 tablespoons olive oil
Table salt to taste
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
Coarse sea salt to taste
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup fresh baby spinach leaves
1/2 cup shaved white Cheddar cheese (2 oz)

Steps:

Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place beets in even layer on cookie sheet. Drizzle with 2 tablespoons of the oil; sprinkle with table salt. Roast 15 to 20 minutes, turning once, until tender. Set aside.
Spray 12-inch pizza pan with cooking spray (or use pizza stone). Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Brush with remaining 2 tablespoons oil; sprinkle with sea salt. Layer with mozzarella cheese, spinach, roasted beets and Cheddar cheese.
Bake 13 to 15 minutes or until crust is golden brown and cheese is melted. Let stand 5 to 10 minutes before slicing.

Nutrition Facts : ServingSize 1 Serving

Beet Pizza with Goat Cheese, Spinach and Walnuts image

Provided by Katie Lee Biegel

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 frozen beet pizza crust
2 teaspoons extra-virgin olive oil, plus additional for drizzling
1 cup fresh baby spinach leaves
2 ounces goat cheese, crumbled
2 tablespoons grated Parmesan
1 tablespoon chopped walnuts
Zest of 1/2 lemon
4 basil leaves, torn into pieces
Honey, for drizzling
Freshly ground black pepper

Steps:

Place a pizza stone or inverted baking sheet in the oven and preheat oven to 425 degrees F.
Brush frozen pizza crust with oil. Top with spinach, goat cheese, Parmesan, walnuts and lemon zest. Bake directly on the pizza stone or baking sheet according to package directions, about 8 minutes.
Top with basil leaves, drizzle with honey and olive oil and season generously with freshly ground black pepper.

Roasted Beet Pizza image

Provided by Chef TanyaW

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb golden beets or 1/2 lb beet
3 tablespoons olive oil
4 garlic cloves, crushed
pizza dough, for a large pizza
1/2 cup crumbled feta cheese
1/2 cup vertically sliced shallot
1 potato, thinly sliced and peeled (optional)
1/4 teaspoon kosher salt
1 teaspoon honey

Steps:

Preheat oven to 450°.
Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.
Roast potato slices and shallots (first lightly coat with EVOO and salt them) at the same time you roast the beets. Roast for about 8 minutes then toss or turn. Check again in 8 minutes.
Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.
Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza.
Mix olive oil and crushed garlic together.
Gently brush garlic oil over Basic Pizza Dough. Arrange cheese, beet slices, shallots, and potatoes evenly over dough, leaving a 1/2-inch border.
Slide dough onto preheated pizza stone, using a spatula as a guide.
6. Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges.
Enjoy!