Thursday, April 24, 2014

The Beet Goes On… The Pizza!

This is the follow up to the previous recipe, in which roasted winter vegetables were loaded onto a simple sandwich.  This version takes the same idea of roasting beets and potatoes but puts them on… pizza!  It’s an amazing pizza, and for our family, the realization that potatoes make an awesome pizza topping has been a game changer!  If you’re not up to trying this with beets consider substituting mushrooms and onions.

The Beet Goes On… The Pizza!
·        1 large or medium potato, sliced into ¼ inch rounds
·        1 large beet, sliced into ¼ inch rounds
·        local oil (soy, canola, sunflower)
·        pizza dough
·        pizza sauce (about ¾ cup)
·        mozzarella, grated (about ½ - 1 cup)
·        very sharp cheddar, grated (about ½ cup)
·        1-2 scallions or leeks, sliced into small rounds

Preheat the oven to 400.  In a bowl toss the potato slices with a little bit of local oil and a bit of salt and pepper.  Arrange the potatoes on a baking sheet, and toss the beet slices with oil (this prevents the beets from dying everything red!).  Add the beets to the baking sheet and roast at 400 until the potatoes are beginning to turn golden and bubble, about 30 minutes. 

Remove the vegetables from the oven and allow them to cool slightly while stretching your dough.  (And turn the oven up to 500).  Top the pizza with pizza sauce, then the roasted potatoes, next the mozzarella and cheddar, finally the beets and scallions.  Bake the pizza until the cheese is bubbling and the crust is beginning to turn golden or brown.  Every oven is a little different so keep an eye on the pizza, it will probably cook in about 4-7 minutes.

Recipe from Bailey’s member, Jon Spee, who blogs about localism at The Local Kitchener.

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