Beet Crust Pizza

Processed with VSCO with c1 preset

Beet Crust Pizza with Goat Cheese, Sweet Corn and Pesto

For the crust:

1 Packet of Active Dry Yeast

1 Cup of Water

17 Ounces of All Purpose Flour

3/4 Cup of Pureed Beets

2 Teaspoons of Honey

For the Toppings:

3 Medium Sized Beets

2 Hard Boiled Eggs

Dollops of Goat Cheese

1 1/2 Ears of Sweet Corn



For the Pesto:

1/4 Cup of Pistachios

1/8 Cup of Pine Nuts

3 Tablespoons olive oil

1/4 Cup of Parmesan

1 Heaping Cup of Sweet Basil

Salt and Pepper to Taste


Stir the water and active dry yeast together until fully dissolved and even throughout the mixture. Mix in the honey with the pureed beets and add flour and pureed beet mixture to the yeast mixture. Knead dough for 5 minutes until fully combined and the magenta color of the beets is mixed in evenly. Next, cover and let sit for an hour and a half. After the dough has sat for that amount of time, divide into two crusts and put in fridge to rest for an hour. The toppings are for one small pizza, and the other crust can be saved in the fridge to use later on.

Roll out the beet dough until it is your desired size and shape. Combine the ingredients for the pesto, and spread evenly over the dough. Put on dollops of the goat cheese, lay over the sliced hard boiled eggs and beets, and finish off with the cooked sweet corn.

Olive oil the surface of a pizza stone and lay the pizza down on the stone. Bake at 500 degrees for 6 minutes.

Finish with arugula topping.