Rainbow Beet Pizza
  • ~ 10 oz pizza dough (my favorite is this Olive Oil Dough)
  • ¼ - ½ cup whole milk ricotta cheese
  • 2 oz goat cheese
  • 4 small beets (red, orange, and yellow)
  • ¼ of a red onion, sliced very thin (optional)
  • 1 Tbsp fresh thyme leaves, chopped fine
  • olive oil for drizzling
  • Sea salt and freshly ground black pepper
  1. Prep and Roast the Beets
  2. Preheat the oven to 400 deg F
  3. Roast the beets for ~ 40 minutes before peeling and slice them as thin as you're able
  4. Pizza
  5. Preheat a baking stone at your oven's highest temp for at least 30 min.
  6. Sprinkle your pizza peel liberally with flour and cornmeal
  7. Press or roll your dough to the desired thickness before transferring it to the pizza peel
  8. In a small bowl, combine the goat cheese, ricotta, and fresh thyme leaves
  9. Scatter the cheese mix over the dough and add the beets. (In the original they added the slices in circles, starting from the outside edge and working into the center, alternating different colors)
  10. Drizzle with olive oil and sprinkle with salt and pepper
  11. Slide the pizza onto the preheated stone
  12. Check for doneness in 8-10 minutes and turn the pizza around in the oven if one side is browning faster than the other
  13. Allow to cool slightly, cut into wedges and serve
** I like the option of roasting the beets first because they take on a wonderfully sweet flavor and are much easier to slice.
An alternate method to roasting the beets: wash and peel them before using a mandoline to slice them paper-thin. If you're feeling brave, you may be able to come close with great patience and a really sharp knife
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/rainbow-beet-pizza/