Beet and Onion Pizza

A very tasty, and earthy combo! Great way to use up leftover cooked beets.

1 prepared pizza crust

Olive oil

1/3-1/2 c. thinly slivered onion half-moons (or chopped green onions)

Salt and pepper

2 small steamed or roasted beets (see below)

1/2 c. shredded mozzarella and/or other mild cheese

Finely chopped/ribboned beet greens, spinach or chard- optional

Preheat oven to 425.

Saute onions in 2 tsp. olive oil until they are soft and golden brown.

Spread 1-2 Tbsp. olive oil over the entire pizza crust. Slice the beets and arrange on top. Scatter with onions, and cheese, season with a little salt and pepper, then drizzle with a teensy bit of olive oil.

Bake for about 10 minutes, or until the crust is crisp and cheese is bubbly and browned. If using greens, sprinkle immediately on top of the pizza when you take it out of the oven, and allow them to wilt for a minute before slicing and serving.

Note: I once spread a little tomato sauce on the crust of this pizza, and it was good too.

Roasting

Toss scrubbed, unpeeled beets (tops removed) with a drizzle of olive oil. Place on a baking sheet and cover with foil, or you can place the beets in a tightly sealed foil packet- I usually choose to do this because it seems easier. Roast at 375 for approx. 20-45 minutes, (time will depend on the size of your beets); they're done when a knife or fork meets very little resistance. Cool long enough so that you can handle them. Skins will rub off easily.

Steaming

Steam scrubbed, unpeeled beets (tops removed) for approx. 30-60 min. or until fork meets no resistance. Steam time varies depending on beet size. Don’t forget to check the water level below your steam basket several times! Cool long enough so that you can handle them. Skins will rub off easily.

Recipe created or adapted by Liz Talley, Urban Graze

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