Beet, Gorgonzola, and Purple Basil Pizza

Name: Beet, Gorgonzola, and Purple Basil Pizza
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 1 pizza
Cuisine: Italian
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

By Tiffany Bannworth
@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.

Rating:

★★★★★ 2 votes5

Comments:

7 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
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How to Make Beet, Gorgonzola, and Purple Basil Pizza

Step-by-Step

Make pizza dough the night before.
Roll dough to desired size and shape. Place dough in presprayed pan.
Add olive oil and garlic. Massage into dough.
Top with mozzarella, evenly spread about the dough.
Then add your beet slices that you previously boiled, cooled, peeled, and sliced. I would not recommend canned beets on this recipe. Only fresh.
Place purple basil leaves about, as well. You can substitute with sweet basil or Aristotle basil.
Next, cut your fresh chives in about 1in pieces. Top pizza with this.
Even apply gorgonzola.
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.
Bake at 325F until dough is done and cheese is bubbly.
Remove from oven and serve with parmesiano reggiano shaved, not grated, cheese.
I recommend serving this with either red wine, dark purple grape juice, or sparkling French Pink Lemonade.