We are in the second month of featuring seasonal pizza recipes. If you were paying attention last month, (you WERE paying attention, weren’t you???) we featured a Kale, Roasted Carrot and Ricotta Pizza.
As it’s still winter (egads), we are continuing to feature root veggies: beets. Let me tell you something, people, beets are cool. Beets are a super food. They’re a known immunity booster, and according to some medical tests even guard against cancer. They’re packed with iron, sodium, magnesium and folic acid – all things your body needs.
I took this beet recipe one step further and instead of roasting them so they are nice and soft (recipe provided for that too, don’t worry), I turned them into BEET CHIPS. So you can crunch your pizza. I like a crunchy pizza.
Colavita has been nice enough to sponsor this Slice of the Month project. They feature it on their Facebook page every month. You should be nice and pop on over there and like them. Then we can keep bringing you slices of the month and everyone is happy. Especially you.
Let’s begin with Beet Chip, Spinach and Gorgonzola Cheese Pizza.
What You Need:
You will also need 1 recipe whole wheat pizza dough, which you can find here.
What To Do:
Roast the beets: Heat the oven to 350 degrees. Slice the beets in half and loosely wrap them in tin foil. Place the wrapped beets on a baking sheet and roast for 30-40 minutes (depending on the size of your beets – larger ones will take longer), or until tender when pierced with a knife.
Remove from the oven and allow to cool. Once the beets have cooled, peel off their skins. Slice them into ⅛” rounds and set aside.
Increase the heat of the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.
Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Place a layer of the spinach on top of the dough. Place the slices of roasted beets on top of the spinach along with the Al Fresco Sun Dried Tomato Sausage and sprinkle some gorgonzola cheese over the vegetables and meat.
Drizzle with a little more Colavita Extra Virgin olive oil and sprinkle with salt and pepper and herbs (if using).
Slide your pizza onto the stone in the oven and bake for 8-10 minutes.
Alternate BEET CHIPS:
Heat the oven to 350 degrees, and line a baking sheet with parchment paper.
Using a mandolin slicer or a VERY steady hand and a chef’s knife, slice the beets 1/16” thick – or as thinly as you can manage.
Place the sliced beets onto the prepared baking sheet and brush with Colavita Extra Virgin olive oil. Sprinkle them with a little salt and freshly ground pepper.
Bake in the oven for about 40-50 minutes. The edges will start to curl and the beets will begin to dry out. Remove from the oven and allow to cool on a rack. They will crisp a bit more as they cool. Set aside.
If you are using the beet chips, this is the time to add them. Garnish away!