Roasted Beet And White Cheddar Pizza Recipes

ROASTED BEET AND WHITE CHEDDAR PIZZA

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.

WHITE CHEDDAR MUSHROOM PIZZA

Steps:

• Preheat the oven with a baking stone to 500 to 700 degrees F.
• Spread the dough to an 11-inch circle on a work surface. Spread the aioli on the dough, followed by the garlic, mozzarella, Cheddar and mushrooms. Bake until crust is firm and golden brown, 3 to 5 minutes.
• Apply Parmesan to pizza and top with truffle salt. Cut and serve hot!

BEET PIZZA WITH GOAT CHEESE, SPINACH AND WALNUTS

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.

COLD ROAST BEEF SANDWICH PIZZA

Steps:

• In small bowl, combine cream cheese, mayonnaise and horseradish sauce; mix well. Spread evenly over pizza crust.
• In medium bowl, combine roast beef, tomatoes, lettuce and dressing; toss gently to coat. Top pizza crust with roast beef mixture. To serve, cut into wedges.

ROASTED BEET PIZZA

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!

ROASTED-VEGETABLE PIZZA

Steps:

• Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
• Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
• Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.