Just as we did last month, we are continuing to feature root veggies, perfect for the chilly winter months, on our pizzas. This time, we’re using beets! Beets are a superfood; 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 too – all things your body needs. Instead of roasting them, I like to turn the beets into chips which adds a healthy and surprising variety in texture. Both versions of my recipe are below.Print
Beet, Spinach, and Gorgonzola Pizza
1 package of spinach
2 candy cane beets
2 golden beets
2 red beets
1/2 cup gorgonzola cheese
Al Fresco Sun Dried Tomato Sausage (optional)
Colavita Olive Oil
Additional herbs to taste
You will also need 1 recipe whole wheat pizza dough, which you can find here.
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.
Or, make the 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!