Once Fall farmers market hits, I always buy at least one bunch of beets just about every week. Week after week I roast the bunch, but beet salads can become a little tiresome. I skipped the salad bowl and started experimenting with this Fall root vegetable as a pizza topping. My first attempt resulted in pizza — a creamy, earthy and a delicious meatless meal complete with roasted beets, goat cheese, mozzarella, scallions and a drizzle of basil olive oil.
For my second attempt at perfecting a beet pizza, I skipped the olive oil and added fresh and easy arugula pesto, which added a little more color and even more dimension to this pizza. With a little planning you can easily add this pizza into your fast and easy weeknight dinner routine. Just roast the beets and prepare the arugula pesto the night before. If you want to skip both of these steps, Trader Joe's carries roasted beets in the refrigerator section and a store-bought basil pesto would work just the same. Give these earthy roots a try on your next pizza pie and keep reading for this easy recipe.
1 ball of store-bought pizza dough Arugula Pesto (optional) Serves 2-4.
1/4 cup corn meal or flour
2 large beets, roasted and thinly sliced
1 red onion, roughly chopped
6 ounces goat cheese, crumbled
3 ounces mozzarella, shredded
Extra-virgin olive oil
2 scallions, finely chopped
1 cup packed arugula leaves
1/8 cup toasted pine nuts or sunflower seeds
1 small garlic clove, peeled
1/4 teaspoon kosher salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
1/4 to 1/3 cup extra-virgin olive oil
1/4 cup grated parmesan cheese
1 ball of store-bought pizza dough
Arugula Pesto (optional)