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+ servings

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 (a colorful mix is pretty)
  • ¼ red onion, sliced very thin
  • 1 Tbsp fresh thyme leaves, chopped fine
  • olive oil for drizzling
  • Sea salt and freshly ground black pepper


  • Prep and Roast the Beets
  • Preheat the oven to 400° F
  • Roast the beets for ~ 40 minutes before peeling and slicing them as thin as you're able

  • Pizza
  • Preheat a baking stone at your oven's highest temp for at least 30 min. Sprinkle your pizza peel liberally with flour and cornmeal
  • Press or roll your dough to the desired thickness before transferring it to the pizza peel
  • In a small bowl, combine the goat cheese, ricotta, and fresh thyme leaves
  • 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)
  • Drizzle with olive oil and sprinkle with salt and pepper
  • Slide the pizza onto the preheated stone
  • Check for doneness in 8-10 minutes; turn the pizza around in the oven if one side is browning faster than the other
  • Allow to cool slightly, cut into wedges and serve