I got my second wedding present yesterday--a Pampered Chef stoneware pizza stone. Naturally I had to make pizza. And since I had some beets that needed to be used up...
This was a lovely pizza, not super beet-y at all. An inspired combination, if I do say so myself. I made a whole-wheat crust (one cup of whole wheat flour to two of bread flour) and built the pizza as follows: olive oil, mozzarella, caramelized red onions, roasted sliced beets, goat cheese, fresh parsley, black pepper, parmesan. Bake at 475 for 20 minutes.
Beets never tasted so good.
Just found you via Get Rich Slowly!
ReplyDeleteI'm SO glad you posted your recipe for this 'za. I put it on my list for fall cooking. YUM!