In case you missed some of my recent posts, after I wrote about making homemade pizza for dinner every Friday night some readers have been wondering specifically what types of pizzas we usually make, so I'm sharing another tasty recipe with you today.
This one is really just a variation of my sweet potato pizza. It came about because I had a bunch of golden beets on hand and was getting tired of just peeling them to add to our nightly salad.
It's funny, because I've made this pizza several times, but when I made it again today, the toppings slid around a bit more than usual when I went to cut it. I might tinker with creating something kind of like a sauce (like I did with this pizza), but maybe not, because when the pizza cooled down even more, everything stayed put.
Beets are really good for you (they've got lots of iron!), so this pizza is packed with a little extra punch.
What You Need:2 pizza crusts
2 - 4 golden beets, depending on their size
2 cups blue cheese
What You Do:1. Start by thinly slicing your onions and beets. I usually just run them all through my fabulous food processor with the slicing blade attached and then I'm done with this step in about a minute flat. However, tonight I was feeling really fancy and used my nifty mandoline to get them sliced even thinner.
2. Since I was in such a non-lazy, mood, I covered the pizza dough with the beet slices, then sprinkled the onion on top and drizzled it all with a little olive oil. I baked this for about 15 minutes at 400 degrees.
3. When you take the crusts out of the oven, cover them with the cheese and then sprinkle some thyme and pepper on top.
4. Return them to the oven and bake for at least 12 minutes more.
5. I always let the pizzas cool a bit before I slice through them with my pizza wheel, because I've found the cheese doesn't make quite as much of a mess that way (and the toppings are less likely to shift from your crust onto your counter, which is definitely not where I want my pizza to be!)
Do you eat many beets at your house? What types of things do you usually do with them? I'd love to hear! Leave a comment or email me at lisahealy (at) outlook (dot) com.
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