BEET PIZZA WITH GOAT CHEESE, SPINACH AND WALNUTS
Provided by Katie Lee Biegel
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a pizza stone or inverted baking sheet in the oven and preheat oven to 425 degrees F.
- Brush frozen pizza crust with oil. Top with spinach, goat cheese, Parmesan, walnuts and lemon zest. Bake directly on the pizza stone or baking sheet according to package directions, about 8 minutes.
- Top with basil leaves, drizzle with honey and olive oil and season generously with freshly ground black pepper.
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
ROASTED BEET PIZZA
Make and share this Roasted Beet Pizza recipe from Food.com.
Provided by Chef TanyaW
Categories Low Protein
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.
- Roast potato slices and shallots (first lightly coat with EVOO and salt them) at the same time you roast the beets. Roast for about 8 minutes then toss or turn. Check again in 8 minutes.
- Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.
- Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza.
- Mix olive oil and crushed garlic together.
- Gently brush garlic oil over Basic Pizza Dough. Arrange cheese, beet slices, shallots, and potatoes evenly over dough, leaving a 1/2-inch border.
- Slide dough onto preheated pizza stone, using a spatula as a guide.
- 6. Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges.
- Enjoy!
Nutrition Facts : Calories 187.5, Fat 14.2, SaturatedFat 4.2, Cholesterol 16.7, Sodium 402, Carbohydrate 12, Fiber 1.7, Sugar 6.1, Protein 4.3
ROASTED BEET AND WHITE CHEDDAR PIZZA
This up-to-the minute take on artisan pizza is easy to make with Pillsbury refrigerated classic pizza crust.
Provided by Stephanie Wise
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place beets in even layer on cookie sheet. Drizzle with 2 tablespoons of the oil; sprinkle with table salt. Roast 15 to 20 minutes, turning once, until tender. Set aside.
- Spray 12-inch pizza pan with cooking spray (or use pizza stone). Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Brush with remaining 2 tablespoons oil; sprinkle with sea salt. Layer with mozzarella cheese, spinach, roasted beets and Cheddar cheese.
- Bake 13 to 15 minutes or until crust is golden brown and cheese is melted. Let stand 5 to 10 minutes before slicing.
Nutrition Facts : ServingSize 1 Serving
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