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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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  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
  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.
  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.
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