Roasted Beet and White Cheddar Cheese Pizza Recipe

You have to be careful when making this recipe and be sure to immediately wash everything that comes into contact with the sliced beets; that is unless you want red dye all over everything.



You can also substitute arugula for the baby spinach for a more peppery bite.

For a pretty, colorful pizza, use multicolored beets.


4 medium beets, peeled, cut into 1/8-inch slices

4 tablespoons olive oil

Table salt to taste

1 can pizza crust

Coarse sea salt to taste

1/2 cup shredded mozzarella cheese

1/2 cup fresh baby spinach leaves

1/2 cup shaved white Cheddar cheese


1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place beets in an even layer on cookie sheet. Drizzle with 2 tablespoons of the oil; sprinkle with table salt. Roast 15 to 20 minutes, turning once, until tender. Set aside.

2. Spray 12-inch pizza pan with cooking spray (or use pizza stone). Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Brush with remaining 2 tablespoons oil; sprinkle with sea salt. Layer with mozzarella cheese, spinach, roasted beets and Cheddar cheese.

3. Bake 13 to 15 minutes or until crust is golden brown and cheese is melted. Let stand 5 to 10 minutes before slicing.



Posted by M Dee Dubroff, on April 24, 2013 at 9:00 AM