Servings: 3 people
Equipment
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
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):
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!
