Pink Beet Crust Pizza Recipes
PINK BEET CRUST PIZZA
Pureed beets in the crust give this pie it's blushing hue-top it with even more beets or whatever you like! Adapted from a recipe by Bakers Royale.
Provided by Amanda Gryphon
Categories < 30 Mins
Time 28m
Yield 2 12-inch crusts, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500 degrees F (with pizza stone if you have one).
- Stir water and yeast together in a bowl until well-combined.
- Add flour, salt, honey and pureed beets to the yeast mixture and mix together.
- Turn the dough out onto a floured countertop and knead it until the flour is mixed inches If the dough is too sticky, add more flour until it's workable.
- Form dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place for 2 hours.
- When it's doubled in size, divide dough in half for two 12-inch crusts (or refrigerate one of them for later).
- Grease a piece of parchment paper and stretch the dough out on top of it. Place another piece of parchment on top of the dough and use a rolling pin to flatten the dough further to 1/4-inch thickness.
- Top the dough with a thin layer of pesto. Then add mozzarella (sliced or shredded), sliced beets, asparagus and sliced cherry tomatoes. Bake pizza on a pizza stone or baking sheet for 5-8 minutes or until crust is lightly brown.
- Remove from oven and garnish with soft-boiled eggs and arugula.
Nutrition Facts : Calories 262.1, Fat 4.7, SaturatedFat 1.8, Cholesterol 98.5, Sodium 689.5, Carbohydrate 43.3, Fiber 3.4, Sugar 4.7, Protein 11.9
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 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
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
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- Combine and stir water and yeast in a mixing bowl until mixture resembles miso soup. Add flour salt, honey and pureed beets to yeast mixture and combine until dough just comes together.
- Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 5 minutes or until it is smooth and elastic. The dough should be moist and slightly tacky. (If it’s sticky, add in more flour 1 tablespoon at a time until smooth). Form dough into a ball. Lightly oil a bowl and place dough in, turning once to coat dough with olive oil. Cover with plastic wrap and set aside in a warm area to double in size, about 1 ½ to 2 hours. Once doubled evenly divide dough in half and refrigerate one half for another time or double the topping recipe to make two 12 inch pizzas.
- Lightly grease a sheet of parchment paper with olive oil. Transfer one ball of dough to parchment and stretch it out by hand as much as possible. Lightly brush olive oil on another piece of parchment paper and place it on top of hand-flattened dough. Use a rolling pin and work from the middle of the dough outward to flatten dough to ¼ inch thickness. Peel off top parchment paper.
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