Beet, ricotta, and goat cheese pizza

Confession: there have been CSA beets hanging out in my vegetable drawer since last fall. Since this year’s CSA will be starting up again next month, I decided it was time to roast them up for this pizza recipe. Most of the beets survived the winter just fine, but I had already cut the beet greens off…so no greens to wilt on top (the greens would never have survived the winter).

I usually buy whole wheat dough to make pizza, but lately I’ve been really digging these frozen corn meal crusts made by Vicolo (despite the name, they are not gluten-free). You may need to adjust the amount of ricotta/goat cheese mixture, depending on the type and size of crust you use. For example, I used about two-thirds of the mixture for one Vicolo pizza crust. I also used about 1/4 of a sliced red onion and 2 medium beets.

Beets and red onion

Getting ready to go in the oven

Beet, ricotta, and goat cheese pizza
Source: Adapted from Runner’s World, February 2013
Serves: 4

Ingredients
Pizza dough, crust, or naan
1 cup ricotta cheese
2 ounces goat cheese
Roasted beets, sliced
Red onion, sliced
Beet greens or arugula
Olive oil
Vinegar

Directions
1. Preheat oven to 450 degrees F. 
2. In a small bowl, mix together ricotta and goat cheese until smooth and spread on pizza dough, crust, or naan. Toss sliced, roasted beets and red onion in olive oil and add to pizza.
3. Bake in the oven for 10-15 minutes, or until crust lightly browned.
4. Top with beet greens (or arugula) dressed in olive oil and vinegar; let wilt on the hot pizza.

Lunch (or dinner or breakfast) is served!