So Pete is traveling all week and it is just girl time. I do things like paint their nails at night and make smoothies for dinner. We are low key when there are no men to feed.

Beet and Goat Cheese Pizza

It is also a time when I can get away with making things like this Beet and Goat Cheese Pizza. And eat the whole thing myself.

Beet and Goat Cheese Pizza

There is no one to “notice” that there is no meat on it. Or to try to eat into my half of the pie…

Beet and Goat Cheese Pizza

I have made a similar pizza to this, but I since I love the flavors of beets, goat cheese and arugula so much together, I tried to reimagine the flavors in a whole new way. The whole key to this is the beet puree. It’s spiked with garlic and balsamic vinegar so that it has a really bright and vibrant flavor to go with the stunning color. And then you have the hot, creamy, tangy chunks of Goat Cheese. Phenomenol if you ask me. The arugula is really just used as a garnish- or for an occasional pop of peppery flavor. (I also added some purple micro-greens from trader joes).

Beet and Goat Cheese Pizza

This is one of my favorite new vegetarian meals for myself. And when I say “for myself” I do mean that the whole thing is just for me….

To make this Beet and Goat Cheese Pizza, this is what you do:

Add the beets to a medium pot and cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Rinse the beets until cool enough to handle and peel the skin off of them. Cut them into quarters and add to the bowl of a food processor with the garlic, olive oil and balsamic.

Beet and Goat Cheese Pizza

Pulse until really well combined. Add salt to taste.

Beet and Goat Cheese Pizza

Roll the dough out into a thin circle and place it on the sheet pan. Fold the crust over. Drizzle the crust with olive oil and sprinkle with salt.
Bake the dough until golden, about 10 minutes.

Beet and Goat Cheese Pizza

Spread the beet puree evenly over the crust.

Beet and Goat Cheese Pizza

Add the goat cheese in chunks.

Beet and Goat Cheese Pizza

Bake the pizza for another 10 minutes until the cheese is hot and melty.

Beet and Goat Cheese Pizza

Add the arugula and drizzle with a bit more olive oil.

Beet and Goat Cheese Pizza

Slice and serve hot!

Beet and Goat Cheese Pizza

 

Recipe: Beet and Goat Cheese Pizza

Ingredients

  • 1 pizza dough (I used a Trader Joes)
  • 6 medium-small beets, trimmed and scrubbed
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Kosher salt to taste
  • 8 ounces soft goat cheese
  • ¼ cup baby arugula for garnish
  • olive oil

Instructions

  1. Preheat the oven to 425 degrees.
  2. Add the beets to a medium pot and cover with salted water. Bring to a simmer and cook until tender, about 20 minutes.
  3. Rinse the beets until cool enough to handle and peel the skin off of them. Cut them into quarters and add to the bowl of a food processor with the garlic, olive oil and balsamic. Pulse until really well combined. Add salt to taste.
  4. Roll the dough out into a thin circle and place it on the sheet pan. Fold the crust over. Drizzle the crust with olive oil and sprinkle with salt.
  5. Bake the dough until golden, about 10 minutes.
  6. Spread the beet puree evenly over the crust.
  7. Add the goat cheese in chunks.
  8. Bake the pizza for another 10 minutes until the cheese is hot and melty.
  9. Add the arugula and drizzle with a bit more olive oil.
  10. Slice and serve hot!

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

Print Recipe  
Categorized: Pizza, Recipe Index
Tagged:

So Pete is traveling all week and it is just girl time. I do things like paint their nails at night and make smoothies for dinner. We are low key when there are no men to feed.

Beet and Goat Cheese Pizza

It is also a time when I can get away with making things like this Beet and Goat Cheese Pizza. And eat the whole thing myself.

Beet and Goat Cheese Pizza

There is no one to “notice” that there is no meat on it. Or to try to eat into my half of the pie…

Beet and Goat Cheese Pizza

I have made a similar pizza to this, but I since I love the flavors of beets, goat cheese and arugula so much together, I tried to reimagine the flavors in a whole new way. The whole key to this is the beet puree. It’s spiked with garlic and balsamic vinegar so that it has a really bright and vibrant flavor to go with the stunning color. And then you have the hot, creamy, tangy chunks of Goat Cheese. Phenomenol if you ask me. The arugula is really just used as a garnish- or for an occasional pop of peppery flavor. (I also added some purple micro-greens from trader joes).

Beet and Goat Cheese Pizza

This is one of my favorite new vegetarian meals for myself. And when I say “for myself” I do mean that the whole thing is just for me….

To make this Beet and Goat Cheese Pizza, this is what you do:

Add the beets to a medium pot and cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Rinse the beets until cool enough to handle and peel the skin off of them. Cut them into quarters and add to the bowl of a food processor with the garlic, olive oil and balsamic.

Beet and Goat Cheese Pizza

Pulse until really well combined. Add salt to taste.

Beet and Goat Cheese Pizza

Roll the dough out into a thin circle and place it on the sheet pan. Fold the crust over. Drizzle the crust with olive oil and sprinkle with salt.
Bake the dough until golden, about 10 minutes.

Beet and Goat Cheese Pizza

Spread the beet puree evenly over the crust.

Beet and Goat Cheese Pizza

Add the goat cheese in chunks.

Beet and Goat Cheese Pizza

Bake the pizza for another 10 minutes until the cheese is hot and melty.

Beet and Goat Cheese Pizza

Add the arugula and drizzle with a bit more olive oil.

Beet and Goat Cheese Pizza

Slice and serve hot!

Beet and Goat Cheese Pizza

 

Recipe: Beet and Goat Cheese Pizza

Ingredients

  • 1 pizza dough (I used a Trader Joes)
  • 6 medium-small beets, trimmed and scrubbed
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Kosher salt to taste
  • 8 ounces soft goat cheese
  • ¼ cup baby arugula for garnish
  • olive oil

Instructions

  1. Preheat the oven to 425 degrees.
  2. Add the beets to a medium pot and cover with salted water. Bring to a simmer and cook until tender, about 20 minutes.
  3. Rinse the beets until cool enough to handle and peel the skin off of them. Cut them into quarters and add to the bowl of a food processor with the garlic, olive oil and balsamic. Pulse until really well combined. Add salt to taste.
  4. Roll the dough out into a thin circle and place it on the sheet pan. Fold the crust over. Drizzle the crust with olive oil and sprinkle with salt.
  5. Bake the dough until golden, about 10 minutes.
  6. Spread the beet puree evenly over the crust.
  7. Add the goat cheese in chunks.
  8. Bake the pizza for another 10 minutes until the cheese is hot and melty.
  9. Add the arugula and drizzle with a bit more olive oil.
  10. Slice and serve hot!

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)