Beetroot Crust Pizza with Caramelized Onions, Caramelized Beets, Goat Cheese and Kale
I know I’ve been M.I.A. lately, but the unfortunate reality is that when I get really busy, the blog is one of the first things to go. Whereas in the past my “busyness” has been self-induced by a tendency toward overcommitment and social butterfly syndrome, having started the second course in my Masters program and a new job last week, this is the first time in quite a while that I feel like I’m barely keeping my head afloat. And seeing as we’re out of session this week and it’s only the start of the semester, I can only imagine it’s going to get worse. For the time being, I’m still cooking, making it to the gym every day and maintaining some semblance of a social life (which of these do you think will be the first to go?). Oh, and beets. I’m eating a lot of beets.
Yes, I’m sharing back-to-back beet recipes with you. And I’m not even ashamed. They’re good for you! I found that the beetroot in the crust contributes to color more than flavor, but the caramelized beets on top? Those are all unBEETable beety goodness. That was terrible. I’m sorry, I haven’t had much sleep lately. You’ll forgive me once you’ve made this.
Also, can someone tell me… why does red food coloring even exist?
Beetroot Crust Pizza with Caramelized Onions, Caramelized Beets, Goat Cheese and Kale
Adapted from Food Me Over
Ingredients:
For the dough:
- 2 cups flour (I use 1/2 white, 1/2 whole wheat)
- 1 cup warm water
- 1 tbsp yeast
- 1 pinch of salt
- 1 small beet
For the toppings:
- 4 oz goat cheese
- 1 large beet, sliced
- 2 tbsp olive oil (divided)
- 2 tbsp balsamic vinegar (divided)
- 2 tbsp honey (divided)
- 2 cup kale leaves
- 2 garlic cloves
How To:
- Bake beets at 350 F, wrapped in aluminum foil. The beet used in the dough does not need to be fully cooked, you can take it out after 30 minutes it should be soft enough so you can blend it in the dough.
- Meanwhile, combine yeast and 1 cup warm water in a small bowl and let yeast activate.
- Pulse the small beet in a food processor or blender. Add water/yeast mixture and quickly blend.
- Combine flour and salt in a large bowl. Mix in beet/water/yeast mixture and combine well. Kneed and form into a ball. Put in a greased bowl, cover with a towel and leave in a warm place to rise for 30-45 minutes.
- In a medium skillet, heat 1 tbsp olive oil, add onions and cook over medium-low heat. After a couple of minutes, add 1 tbsp honey and 1 tbsp balsamic vinegar. Once the onions have caramelized, add the garlic and diced beets and stir well. Finally stir in the kale until wilted.
- Once dough is ready, roll it out to desired shape and thickness and place on a greased baking sheet or pizza stone. Bake for 8-10 minutes.
- In a small ramekin, combine the remaining olive oil, honey and balsamic vinegar.
- Remove crust from oven. Brush with oil/honey mixture. Top with beets, onions and kale and finish with crumbled goat cheese.
- Bake for another 5-10 minutes until it’s at your desired crispiness.
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