Balsamic Beet Pizza

This past week I got inspired by a beet recipe, Balsamic-Glazed Beets with Pecans, from Eating Well magazine.  We have been receiving lots of beets from our weekly produce box and I get tired of making things over and over again the exact same way.  I decided that this beet recipe would be the best pizza topping on earth.

So, I mixed up a double batch of my best.pizza.crust.ever, however, this time I used 1 cup of whole wheat flour and 2 cups of all-purpose flour.  It was a nice whole grain taste, without being too dry.   By the way, the Norpro silicone pastry mat (above) gets used all the time in my kitchen – it is perfect for kneading, rolling dough, and measuring the size.

I glazed the beets the day before, but also added a small yellow onion to the Eating Well recipe.  I added an extra tablespoon of balsamic vinegar to make sure it was saucy enough for a pizza topping, as I was not planning on using tomato sauce for the beet pizza.  I left off pecans, due to personal preferences in my household, however, I would add them were I making this just for myself!

I like to make amoeba-shaped pizzas – they are more interesting to look at.  I topped the beet pizzas with crumbled goat cheese, sliced jalapeño peppers, and sliced beet greens.

I made 6 pizzas total, out of whatever veggies we had laying around.  These were the perfect kitchen sink pizzas.

Pizza on left: tomato sauce, pizza seasoning, sliced sweet peppers, sliced swiss chard, and crumbled feta cheese.  Pizza on the right: tomato sauce, pizza seasoning, sliced grape tomatoes, sliced shallot, beet greens, and crumbled feta cheese.

The last pizza was for the kids and topped with: tomato sauce, pizza seasoning, sliced sweet yellow peppers, and grated cheddar cheese.

I baked all pizzas at 425° for 14-17 minutes, or till cheese was melted.

All of these pizzas were delectable – but the beet pizza was by far my favorite.  The combination of vinegar, beets, onion, crispy greens, soft goat cheese, and chewy crust was perfection.  I will be making this again, with my next batch of beets!