Roasted Beet, Blood Orange and Fennel Pizza

No, blood orange doesn't mean real blood in the color orange. It's the secret ingredient to this mind blowing recipe from Keepin it kind - a pizza that would intrigue you from the title itself. Mix it, bake it and enjoy! 

Ingredients:
for the pizza
4 medium beets, peeled and sliced into 1/4 inch thick coins
olive oil spray
citrus herb sea salt (or regular sea salt) to taste
a couple dashes of fresh pepper
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1 fennel bulb, fronds removed, halved and thinly sliced
1 tablespoon lemon juice
vegetable broth or water, for deglazing
1 blood orange, peeled and chopped into pieces, seeds removed
3 tablespoons Orange Muscat Champagne Vinegar (I get mine from Trader Joe's)
1/3 recipe of pizza dough (or pizza dough recipe of your choice, or store-bought)
for the mixed herb tofu chèvre
1 recipe of tofu chèvre
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, roughly chopped

Directions:
for the chèvre
Prepare your chèvre, according to instructions, but before removing it from the food processor and forming into a log shape in the plastic wrap, add the herbs and pulse a few times until combined. Proceed to follow the rest of the instructions. Once it's done (removed from the oven and allowed to cool), cut off about 1/3- 1/2 of the log and use your fingers to crumble this chunk into small crumbles. Set aside.
for the pizza
Preheat the oven to 400. Line a baking sheet with parchment paper. Lay the beet slices out on the baking sheet, lightly spray with olive oil, and add the salt and pepper. Toss to combine. Roast in the preheated oven for 15 minutes, tossing once halfway through.
Heat the olive oil in a small frying pan over medium heat. Add the garlic and sauté until it becomes fragrant. Add the fennel and sauté until it is easily pierced with a fork, about 5-7 minutes. Keep some vegetable broth or water handy just incase it begins to stick and you need to deglaze the pan. Once it is cooked, add the lemon juice and toss to combine. Remove from heat.
Once the beets have cooked, increase the heat to 475. Roll out your pizza dough and place on pizza pan/peel. If desired, you can split the dough in two and make two smaller pizzas, baking them one at a time.
Spread the beets, fennel, orange pieces out on the rolled out dough. Top with crumbled tofu chèvre. Drizzle half the champagne vinegar over the top and place in the oven. Bake for 10-12 minutes until crust is beginning to turn gold around the edges. Remove from oven and drizzle with the remaining champagne vinegar. Serve hot. Enjoy!
Posted by Diane Araga, on July 9, 2013 at 2:00 PM