Thursday, September 18, 2008

Roasted Beet, Goat Cheese & Arugula Pizza

I've come down with a nasty little summer cold so dinner last night was in Matt's capable hands. He had come up with the idea for this pizza so it made perfect sense for him to make it anyway. He was looking for a good use for the beets & arugula we had gotten in our CSA box. We knew the flavors of beet & goat cheese were good in a tart so why not on a pizza.
Roasted Beet & Goat Cheese Pizza
It was very good, well at least from what I could tell with my nose stuffed up. The sweetness of the roasted beets goes so well with the tartness of the goat cheese. The only change we would make to this dish is the next time we'll roast the onion with the beets to caramelize it & at the same time roast some garlic & add a little thyme.

We did a little twist on our favorite pizza dough & added some wheat bran to it, just to make it a little healthier. It really made a nice addition to the crust's texture. We've been noticing lately that the pizza dough we use seems to require more flour than the original recipe calls for, especially when we are halving it to make only one pizza, so this revised version accounts for that.

Wheat Bran Pizza Dough
adapted from Wise Bread

3/4 c warm water, about 110 F
1/2 t rapid-rise yeast
1 T olive oil, plus more for greasing the bowl
1/3 c wheat bran
1 t kosher salt
1 1/2 - 2 C all-purpose flour

In a mixing bowl combine the warm water, yeast & olive oil. Stir to combine. Mix in the wheat bran & salt & stir. Add the 1 1/2 c of flour a half cup at a time stirring with each addition. Once you can't stir the dough anymore begin kneading it. It it is sticky add more flour about a tablespoon at a time. Knead until you have a smooth dough. Coat the inside of the bowl with a little olive oil. Turn the dough in it to cover all sides. Cover the bowl with a dishtowel & allow the dough to rise for about 2 hours or until doubled in size. The dough is now ready to use.

Makes 1 pizza

Roast Beet, Goat Cheese & Arugula Pizza

2 beets, peeled, halved & then cut into 1/8-inch slices
1 T olive oil plus more for greasing the pan
kosher salt
1 small onion, thinly sliced
1 1/2 c grated mozzarella
2 oz goat cheese
handful of arugula, stems removed

Preheat oven to 400 F. Place the beets in a baking pan & drizzle with the olive oil, stir to coat. Sprinkle with salt. Roast the beets for 20 - 25 minutes until soft & browning. Set aside.
Red Red Beets
Turn the oven up to 450 F. Grease a baking sheet with little olive oil. Spread the pizza dough out to the desired size & thickness with oiled hands. Sprinkle the pizza with the mozzarella. Top with beets, onions & arugula. Crumble goat cheese over the top. Bake for 15 minutes or until the cheese is bubbly & brown & the bottom of the crust is browned.

Other ways to use beets
Roasted Beet & Goat Cheese Tart with Polenta Crust
Roasted Vegetable Salad
Beef, Beer & Blue Cheese Pot Pie

22 comments:

[eatingclub] vancouver || js said...

Oh, a wheat bran pizza dough recipe -- thanks! I've experimented with whole wheat pizza doughs and it's just not the same. Pizza looks scrumptious! I have to start taking beets more seriously. :)

Beth said...

Never had beetroot on a pizze before. The colours are fantastic and Im certain it tastes as good as it looks!!

Deborah said...

I hope you're feeling better! Don't you hate it when you know something is probably sooo good, but you can't taste it very well because you are so sick??

What an interesting pizza. It sounds delicious and it's so pretty!

DocChuck said...

I would think that even roasted beets would run and "stain" things pink, no?

We (my wife and I) love arugula on pizza. We first had it in Italy, where they don't cook the greesn, just top the pizza with it like salad.

We like it cooked too though.

Pretty pictures.

Nik Snacks said...

I don't like beets. As a matter of fact, I hate them. But if you fed this to me, I'd totally eat it. I know it would taste good.

Olga said...

how cool! it's like your typical beet/goatcheese salad turned into pizza!! I'd add some pine nuts.

Yum.

Grace said...

the absolute worst part about having a cold--even worse than the runny nose and malaise--is the inability to taste. i sure hope you got to savor at least a little of what was sure to be a fabulous pizza. :)

Heather said...

mmm i love beets! candied, roasted, sauteed, baked, any way you serve them, i love them! this looks delicious.. i always love a good CSA box!

Jen said...

Beets seem to be appear on everyone's blogs these days... this looks delicious.

Brilynn said...

I love beets and goat cheese together in salads so it only makes sense that I'd love them even more on pizza!

smörgåsbroad said...

This is a gooood recipe! I used it in my very first post of my nascent blog. Just wanted to let you know. Thanks!

Pizza Hut Coupons said...

Holy Moly!! Looks like i dont need to use Pizza Hut Coupons anymore... lol This site makes me so hungry. I love it

-Peter- said...

nice, i found your beet pizza after making my own tonight. i am now curiously eying the polenta beet recipe...

MeeMee said...

Yum, this sounds great!!! I decided to make it tonight, I dont have any arugula handy, so I am skipping that and doing half roasted beets, half not (I generally just pick them up from the salad bar). I also added a little extra goat cheese and garlic...

Its just finished cooking and smells and tastes amazing! I will def. be checking your blog again for more awesome recipes

:)

Flo said...

Made this tonight and it was delicious. Crust was one of the best I've ever made -- despite the fact that I idiotically used wheat germ instead of wheat bran. Turns out wheat germ in pizza crust is perfect! Thanks for the recipe.

Anonymous said...

A good story

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From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy

viagra online said...

Made this tonight and it was delicious. Crust was one of the best I've ever made -- despite the fact that I idiotically used wheat germ instead of wheat bran. Turns out wheat germ in pizza crust is perfect! Thanks for the recipe.

Anonymous said...

nice!

killebrews said...

Delicious! Made for 3 beet lovers and 1 beet hater. All loved it and the beet hater had 3 slices. Thanks!

Elliott Broidy said...

That looks mighty delicious. Also, not too hard to make, either.

Anonymous said...

Did you not use any sauce as a base on the crust? Oil the crust maybe a tad? Sounds like it might be a bit dry.

kat said...

No sauce on this pizza. We may have brushed some olive on before adding the toppings. The cheese keeps it from being too dry. I prefer my pizza topping not very saucy.

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