Beet Pizza with Feta & Spicy Microgreens
Ingredients
- 4 medium-sized beets scrubbed
- Flour for dusting
- ½ recipe Overnight Pizza Dough
- 2 tablespoons olive oil
- 8 ounces goat’s milk feta crumbled
- Salt to taste
- Black pepper to taste
- ¼ cup spicy microgreens
- Honey-Balsamic Reduction see notes, to taste
Instructions
- 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.
- 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.
- 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
1/3 cup balsamic vinegar
1 tablespoon honey
Cook vinegar and honey in a small pan over medium heat, watching carefully, until liquid reduces by half. Let cool to room temperature.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
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/
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/
