The first beets are coming out of the field and they are beautiful!! The CSA Shares will have a bundle of these beets with the greens attached. The greens are edible, and taste similar to swiss chard. They can be sautéed like any hearty green. This pizza will require a little extra planning, but is worth it. I made a crust using King Arthur Flour’s White Whole Wheat Flour, it was my first time trying it and I am really pleased with the results. If making pizza curst seems like too much work, feel free to use pre-made dough. Gluten-free people, use a pre-made gluten free crust or your favorite crust recipe. I have used this version many times with great results. If you have a mixer with a dough hook, this recipe is very easy. Start by sprinkling the yeast and a pinch of sugar into the water.
Let the yeast sit for about 15 minutes until it’s bubbly and expanded. Add the olive oil to the yeast, then combine in the mixer with salt and flour. Mix on speed 2 for 4-5 minutes. If dough is too dry add warm water in tablespoons until the dough is chasing itself in a ball around the dough hook. If dough is too wet, add flour in tablespoons. Place dough in oiled bowl and cover for one hour. Dough will rise.
To cook the beets, I like to wrap them in foil or place them in a covered oven proof dish and bake for one hour or more until tender. The skins slip right off. If you have less time, peel and cut into thin slices and steam. If you cook the beets in advance it will cut down on prep time.
Remove the greens from the stems, and discard any less than perfect leaves. I don’t use the stems here, but they are edible. Saute the greens with olive oil, garlic, and a splash of apple cider or white wine vinegar until they are cooked down.
Roll the pizza out on a floured surface. I have found whole wheat dough to be a little tougher at this stage, so I usually use a rolling pin and then hold it in the air to stretch it on all sides. Place on an oiled baking pan or pizza pan and top with beets, greens, mozzarella, and goat cheese. Bake for 20 – 25 minutes at 450F.
Beet & Goat Cheese Pizza
1 bunch of beets with greens
1 clove garlic, minced
1 tsp apple cider vinegar
salt + Pepper
8 oz fresh mozzarella, sliced or torn into small chunks
2 oz crumbled goat cheese
For the crust:
3 cups whole wheat flour (I used King Arthur Flour’s White Whole Wheat Flour)
1 cup warm water
1 tablespoon sugar
2 tsp yeast
1 tsp sea salt
2 tablespoons olive oil
Make the crust. Sprinkle yeast and sugar into warm water. Set aside for 15 minutes. Place flour and salt in mixer and whisk together. When yeast is bubbly and expanded add 2 tablespoons olive oil to the yeast mixture. Combine flour and wet ingredients in mixer. Mix on low speed (2 on a kitchen aid mixer) for 4-5 minutes. Dough should be in a ball chasing itself around the mixer. If dough is too dry add warm water 1 tablespoon at a time. If it’s too wet add flour 1 tablespoon at a time. Place dough ball in an oiled bowl and cover with plastic wrap for one hour.
Cook beets. Wash and remove tops and bottoms. (Reserve greens) Rub with olive oil, salt + pepper and bake wrapped in foil for about an hour until a fork easily pokes through. Cool, remove skins, and thinly slice.
Cook greens. Thoroughly wash greens in several batches of cold water. Chop into fine shreds. Heat one tablespoon of olive oil over medium heat, add garlic, let it sizzle for a minute then add washed greens and vinegar. Cook stirring often until greens are tender and wilted about 5 minutes.
Assemble pizza. Preheat oven to 450F. Roll pizza dough into 1 12″ circle. Place onto an oiled baking sheet or pizza pan. Lay beet slices on top, scatter with greens, then mozzarella, and finish with goat cheese. Bake at 450F for 20 – 25 minutes. Sprinkle with fresh pepper, let sit 5 minutes before cutting.