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Beet Pizza with Feta & Spicy Microgreens


Beet Pizza with Feta & Spicy Microgreens
Zippy goat’s milk feta elevates the classic combination of beets and chèvre.
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Ingredients
  1. 4 medium-sized beets, scrubbed
  2. Flour, for dusting
  3. ½ recipe Overnight Pizza Dough
  4. 2 tablespoons olive oil
  5. 8 ounces goat’s milk feta, crumbled
  6. Salt, to taste
  7. Black pepper, to taste
  8. ¼ cup spicy microgreens
  9. Honey-Balsamic Reduction (see notes), to taste
Instructions
  1. Heat oven to 450°F. Wrap beets individually in aluminum foil, and roast 40 minutes, or until fork tender. Cool, peel, and slice into ¼-inch rounds.
  2. Flour an overturned baking sheet. Stretch dough to a 13-by-9-inch rectangle, and transfer to baking sheet. Brush dough with 1 tablespoon oil. Lay beet slices evenly over dough. Top with crumbled feta, salt, and pepper.
  3. Bake 15 to 20 minutes, or until crust is browned. Transfer to a cutting board. Let cool 5 minutes. Top with microgreens, remaining oil, and a drizzle of Honey- Balsamic Reduction.
Notes
  1. If you don’t want to make your own balsamic reduction, feel free to use a bottled version, available at select grocery stores.
  2. 1/3 cup balsamic vinegar
  3. 1 tablespoon honey
  4. Cook vinegar and honey in a small pan over medium heat, watching carefully, until liquid reduces by half. Let cool to room temperature.
culture: the word on cheese http://culturecheesemag.com/

Becca Haley-Park

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Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

Written by Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Written by Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/

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