Beet, Gorgonzola, and Purple Basil Pizza

Tiffany Bannworth

By
@MissAnubis

The idea of cheese, beets, and bread was a novel idea brought to my attention by a very talented cook named Pat.

This recipe is a crowd pleaser. My husband loved it (beets are NOT on the top of his list of lovely flavors), the kids loved it, and my mother did too though she didn't know what she was eating until afterwards.

It was so good, I can't wait to make it again!

Healthy too.


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Comments:

Serves:

1 pizza

Prep:

40 Min

Cook:

20 Min

Ingredients

1
batch of your favorite homemade pizza dough
1
beet, boiled, peeled, then sliced
2 Tbsp
olive oil, extra virgin
1 Tbsp
garlic, chopped
1/2 c
mozzarella cheese
1
handful of purple basil from the garden
1/2
a handful of chives from the garden
1/2 c
gorgonzola cheese
3 Tbsp
olive oil, extra virgin, for drizzling
1 Tbsp
ground oregano
1 tsp
italian seasoning
salt and pepper to taste
squeeze of lemon (optional)
serve with parmesiano reggiano cheese

Directions Step-By-Step

1
Make pizza dough the night before.
2
Roll dough to desired size and shape. Place dough in presprayed pan.
3
Add olive oil and garlic. Massage into dough.
4
Top with mozzarella, evenly spread about the dough.
5
Then add your beet slices that you previously boiled, cooled, peeled, and sliced. I would not recommend canned beets on this recipe. Only fresh.
6
Place purple basil leaves about, as well. You can substitute with sweet basil or Aristotle basil.
7
Next, cut your fresh chives in about 1in pieces. Top pizza with this.
8
Even apply gorgonzola.
9
Then sprinkle olive oil atop. Sprinkle oregano and Italian seasonings. Add salt and pepper. And optionally squeeze a lemon over. This can be done (lemon) before or after baking.
10
Bake at 325F until dough is done and cheese is bubbly.
11
Remove from oven and serve with parmesiano reggiano shaved, not grated, cheese.
12
I recommend serving this with either red wine, dark purple grape juice, or sparkling French Pink Lemonade.

About this Recipe