The Sensitive Kitchen

Monday, September 06, 2010

Roasted Beet and Arugula Pizza

I've been getting several Chioggia beets and a big bag of arugula each week in my CSA share. This creation, which my husband terms a "snob pizza," uses both to what I'd call pretty good success - that is to say, there aren't any leftovers :)

16 ozs pizza dough, preferably with herbs
1 tsp olive oil
3/4 c arugula, cut in chiffonade
1 shallot, thinly sliced vertically
1 large Chioggia or yellow beet, roasted, peeled and thinly sliced
1/2 cup Israeli sheep's-milk feta, or to taste
1 oz Asiago cheese, shredded, or to taste
flake salt and honey, to taste

Preheat oven to 475 degrees. Stretch dough and prepare onto a pizza peel. Smear with olive oil. Top with arugula, shallot and beet, in that order. Dot with crumbled feta cheese, then sprinkle Asiago. Bake on preheated pizza stone until crust is browned and cheese is melted, approximately 8 minutes. Drizzle with honey and sprinkle with flake salt to taste.


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