Pizza with Beet Sauce
Total time
Author: Maggie Matela
Recipe type: Pizza
Serves: 4 servings
- 1 medium pizza crust
- 1 large beet
- 5 cloves of garlic
- ½ medium red onion
- 3 tablespoons olive oil
- 1 bunch basil
- 2 tablespoons pine nuts
- zest of 1-2 lemons
- ½ cup artichoke hearts (we used grilled)
- 2 oz goat cheese
- 2 oz parmegiano reggiano
- salt and pepper to taste
- Heat oven to 400*
- Clean and cube beet and onion
- Toss beet, onion, and garlic in a drizzle of olive oil and roast for one hour
- Mix beet, onion, garlic, basil, olive oil, and pine nuts in a food processor or blender until smooth
- Spread beet sauce onto pizza crust and sprinkle generously with lemon zest
- Top the pizza with artichoke hearts, goat cheese, and parmegiano reggiano and bake for 10 minutes (also at 400*)
- Remove from oven and let pizza rest for 1-2 minutes. Serve topped with baby arugula and balsamic glaze.
Recipe by Disturing the Peas at http://www.disturbingthepeas.com/pizza-with-beet-sauce/
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