"People who think they don't like beets often become converts after sampling this tasty pizza," says Senior Food Editor Alison Ashton. Roast several golden beets at once, and enjoy the extras with salads, on sandwiches, or as a snack with crusty bread and goat cheese.
Yield
8 servings (serving size: 1 wedge)
Ingredients
* 1 (4-ounce) golden beet
* 1 teaspoon olive oil
* 1 (10-inch) Basic Pizza Dough
* 1/2 cup (2 ounces) crumbled feta cheese
* 1/4 cup vertically sliced shallots
* 1/4 teaspoon kosher salt
* 1 teaspoon honey
Preparation
1. Preheat oven to 450°.
2. Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.
4. Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza.
5. Gently brush oil over Basic Pizza Dough. Arrange cheese, beet slices, and shallots evenly over dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide.
6. Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges.
Nutritional Information
Calories:
104 (20% from fat)
Fat:
2.3g (sat 1.2g,mono 0.8g,poly 0.2g)
Protein:
3.5g
Carbohydrate:
17.7g
Fiber:
1g
Cholesterol:
6mg
Iron:
1.2mg
Sodium:
295mg
Calcium:
40mg
Joshua Haynes, Cooking Light, SEPTEMBER 2008
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