- Worcestershire sauce introduced (1937)
Beet Pizza with Caramelized Onions and Goat Cheese
- 2 medium-sized beets
- 4 Tablespoons olive oil, plus more as needed
- 1 red onion, halved and sliced
- Dash of salt
- 1/2 Tablespoon chopped rosemary
- All-purpose flour, for rolling the dough
- One 9-ounce ball frozen pizza dough, thawed
- 1/4 Cup crumbled goat cheese
Are you bored with plain old pizza sauce? Me too. Do you love beets on everything? Yeah, same. This is not your typical pizza. With puréed beets as the sauce and goat cheese instead of mozzarella, it is a refreshing and delicious change from your typical pie.
See all recipes with goat cheese.
Preheat the oven to 375 degrees.
Place the beets on a sheet of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap in the foil and put them in the oven until tender, about 60-90 minutes. When the beets have about 30 minutes left in the oven, heat 2 tablespoons of the olive oil in a medium-sized skillet over medium-low heat. Stir in the onion until coated. Stir occasionally so the onions don't burn, but not so much that they don't brown. After about 10 minutes, season with the salt. Once the onions have caramelized, about 20-25 minutes, set aside.
When the beets are done, pull them out and let cool to a point where they're not too hot to touch. Turn the oven up to 400 degrees. Peel and chop the beets into small pieces. In a food processor, blend the beets, rosemary, and remaining olive oil to the desired consistency. Add more olive oil if necessary.
Dust a counter or cutting board with flour. Spread out the pizza dough thin, but thicker on the outside to make a nice puffy crust (aim for about an 8- to 10-inch diameter). Spread the beet purée over the dough. Disperse the onions evenly over the beets, and top with the goat cheese. Bake the pizza in the oven until the crust and cheese start to brown, about 20 minutes. Enjoy!