I’ve been seeing beets everywhere lately! They certainly make a recipe come to life.. They’re so vibrant and beautiful! I figured it was about time I cook with them in the kitchen. This is my first beet-inclusive recipe, and will certainly not be my last.
I used to be a little grossed out by beets.. Of course, I only remember seeing them on salad bars, when they’re pickled and super bright… and just plain scary looking to a super-picky young girl.
I just recently tried them for the first time.. I tried the pickled kind, and I was pleasantly surprised. The scary, super-vibrant veggie I had only seen on salad bars really wasn’t that bad. In fact, the pickled-ness made it pretty enjoyable. I’m a big fan of all things pickled!
So I bought some beets…
And I had no idea what to do with them. After searching around Pinterest for a while, I decided that I would make my own beet pizza after running across this one from Bakers Royale. Hers is absolutely beautiful, and full of fresh vegetables on top. I used her crust recipe (subbing coconut sugar for honey), and used all-that-was-fresh from my fridge for the topping.
It was SUPERB, and not to mention, the crust was absolutely beautiful!
If you are planning to roast your beets, be sure to start this recipe pretty early, it takes about an hour or even more in a 400 degrees F oven. See more about roasting beets here. Also, top with whatever you have on hand! I roasted three beets, and sliced one up for the topping while using the other two in the crust.
So next time you’re wanting to make a pizza… add some beets to the crust to make it super pretty and add some nutrition!
- Combine yeast and water in a large mixing bowl and let sit for about 5 minutes. In another large bowl, whisk together flour, salt, and sugar. Puree beets and add to water/yeast mixture. Stir in the dry ingredients until it’s all combined. Knead about 5 minutes and gradually add more flour if dough is sticky (I ended up adding another ½ cup or so).
- Lightly coat a large bowl with olive oil and add the ball of dough to the bowl. Cover and set aside to rest at least 1 ½ hours (until doubled in size). Meanwhile, prepare toppings.
- Add whatever toppings you want… buuut for my version, here’s what I did: Boil corn cobs for about 6-7 minutes, then cut corn off the cob. Remove corn from boiling water and dump water out. Add pot back to burner and turn to medium-high heat. Slice kernels off of the cob and add to pan. Dry roast for about 4-5 minutes until some of the kernels begin to brown. Remove from pan and save for topping.
- Preheat oven to 350 degrees F and line a large baking pan with parchment paper. Combine asparagus, sliced bell peppers, sliced onions, and garlic slices to a large bowl. Drizzle with olive oil, and season with salt & pepper. Mix well and spread out on a baking sheet. Bake for 10-12 minutes until asparagus is bright green. Remove from oven and reserve for topping.
- Preheat the oven with the pizza stone at 500 degrees F. Once dough is risen, divide into two equal pieces. Tear off two large pieces of parchment paper (about the size of your pizza stone). Lightly coat one with olive oil (I used my brush), and flatten dough with hands onto parchment paper. Lightly oil one side of the other sheet of parchment and place (oil-side-down) onto the dough. Roll out with a rolling pin, then remove the top layer of parchment.
- Transfer dough (with parchment) to preheated pizza stone and bake 2-3 minutes. Remove and add your toppings (asparagus, corn, onions, bell peppers, garlic, some feta and sliced beets), then return to the oven to cook 3-4 more minutes until edges are crisp and toppings begin to brown.
- Garnish with more feta cheese, Parmesan and fresh herbs.
- Before I processed the beets, I parboiled them for 15 minutes and then baked them at 375 degrees F for about 30-40 minutes until fork tender.
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