California Sunset Pizza with Ricotta & Roasted Beets

Discover how to make California Sunset Pizza with Ricotta & Roasted Beets an earthy, colorful, and creamy vegetarian pizza recipe perfect for any season.

There’s something undeniably Californian about this pizza. It’s vibrant, earthy, and unapologetically seasonal. The sweetness of slow-roasted golden and red beets meets creamy dollops of ricotta, layered over a bed of garlic-infused olive oil on crisp, golden crust. Topped with fresh thyme and a whisper of lemon zest, this pie is both rustic and refined just like the Golden State. Whether you’re enjoying it with a glass of natural wine in Big Sur or making it in your downtown apartment, this pizza brings a burst of color and flavor to your table. It’s a celebration of what happens when nature meets Neapolitan.

California Sunset Pizza

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Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: BeetPizza, CaliforniaPizza, LAPizza, Pizza, RicottaPizza, VegetarianPizza

Servings: 3 people

Author: Jay Trabelsi

Equipment

• Pizza Stone or Steel – For a crisp, professional-quality crust
• Rolling Pin: To evenly shape your dough
• Mandoline or Sharp Knife – To get thin, uniform beet slices
• Baking Sheet or Roasting Tray – For roasting the beets ahead of time
• Mixing Bowls – One for dough, one for prepping toppings
• Pizza Peel (optional) – For transferring the pizza into the oven cleanly
• Oven (ideally 475°F/245°C or higher) – A high-temperature bake makes all the difference

Ingredients

Dough (or use store-bought if in a pinch):

• 250 g 2 cups all-purpose or ’00’ pizza flour
• 160 ml ⅔ cup warm water
• ½ tsp instant yeast
• 1 tsp salt
• 1 tbsp olive oil

Toppings:

• 2 medium beets 1 red, 1 golden, peeled and thinly sliced
• 2 tbsp olive oil
• 1 small garlic clove minced
• ½ cup fresh ricotta cheese
• 1 tsp fresh thyme leaves
• Zest of ½ lemon
• Flaky sea salt to taste
• Freshly ground black pepper to taste
• Microgreens or arugula optional, for garnish

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Instructions

Preparation:

Roast the Beets:

• Preheat your oven to 400°F (205°C). Toss beet slices with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20 minutes or until tender and slightly caramelized. Set aside.

Prepare the Dough (skip if using store-bought):

• In a bowl, combine warm water and yeast. Let sit 5 minutes. Add flour, salt, and olive oil. Mix until a shaggy dough forms. Knead on a floured surface for 5–7 minutes until smooth. Let rise in a lightly oiled bowl for 1 hour, covered.

Preheat Pizza Stone:

• If using a pizza stone or steel, place it in the oven and heat to 475°F (245°C) at least 30 minutes before baking.

Notes

• Shortcut: Use pre-cooked vacuum-packed beets to cut prep time in half.
• Flavor Swap: Try whipped goat cheese or almond ricotta for a tangier, plant-based version.
• Seasonal Twist: Add roasted fennel or orange segments for winter citrus flair.
• Storage Tip: Roasted beets and dough can be prepped a day ahead and stored in the fridge.

Tried this recipe?Let us know how it was!