-
1
For the roasted beets: Preheat the oven to 400 degrees F.
-
2
Peel the beets.
-
3
I do this in a bowl full of water.
-
4
This helps prevent any lovely beet stains (although it is quite purty; it would make a great lipstick).
-
5
Cut the beets into thick wedges, about the size of a quartered lemon.
-
6
If the wedges are too thin, they will burn in the oven.
-
7
Place the beet wedges in a large bowl.
-
8
Add the minced rosemary and sliced garlic.
-
9
Drizzle with enough olive oil to coat nicely.
-
10
Sprinkle with salt and pepper.
-
11
Place the beets in a shallow baking dish (a Pyrex dish always works nicely for me) and cover with tinfoil.
-
12
Bake for 30 minutes.
-
13
Remove the tinfoil and bake for another 30 minutes.
-
14
Set aside and let cool.
-
15
For the pizza: Spread the dough out to a thin crust on a floured pizza peel.
-
16
Prick holes to reduce bubbles and pre-cook based on your choice of cooking method below.
-
17
Re-sprinkle your pizza peel with cornmeal.
-
18
This will help to slide the pizza back onto the grill or stone without sticking.
-
19
Set aside.
-
20
Cook bacon until chewy and brown, not completely crisp.
-
21
Place the bacon on paper towels to cool, reserving the drippings.
-
22
Mince garlic and place in a small bowl.
-
23
Add the thyme, 2 tablespoons of the olive oil and 1 teaspoon of bacon drippings.
-
24
Spread evenly on the pre-cooked crust.
-
25
Make the arugula dressing by mixing in the same garlic bowl the shallots, remaining 4 tablespoons olive oil, truffle oil, honey, balsamic vinegar, sea salt and pepper.
-
26
In a large bowl, toss arugula with the dressing, adding additional salt and pepper, if desired.
-
27
Place the arugula salad on the crust.
-
28
Slice the beets in their pan.
-
29
Using a spatula, scrape up the beet drippings and toss to coat with the beet slices.
-
30
Top the arugula with the beets.
-
31
Sprinkle with the bite size pieces of bacon, crumbled goat cheese, chopped scallions and Parmesan.
-
32
Cooking options:
-
33
If using a pizza stone: Preheat the oven to 500 degrees F. Warm the pizza stone in the oven for 15 minutes.
-
34
Turn the heat to 475 degrees F and continue to warm for 5 more minutes.
-
35
When the stone is ready, fold the pizza dough in half, on the peel, being careful not to press so that it will not stick to itself.
-
36
Slide the dough onto the stone, working back to front, and unfolding the dough once it is completely on the stone, filling the remainder of the surface.
-
37
The dough will instantly stick so it needs to land where it will remain on the stone, during the pre-cook.
-
38
Cook for 3 minutes.
-
39
Remove the crust with the peel, leaving the stone in the oven.
-
40
Build your pizza.
-
41
Remove the stone from the oven and gently slide the pizza onto the stone, angled only enough to move, so as not to lose toppings.
-
42
Bake for 15 minutes.
-
43
If you would rather, you can bake the pizza on a regular pan for 15 minutes at 475 degrees F, choosing to pre-cook the crust or not.
-
44
If using the grill: Coat the dough, lightly, with butter.
-
45
Grill the buttered side on medium heat for approximately 2 minutes.
-
46
Butter the other side while the crust is grilling then flip and cook for 2 minutes more, or just firm.
-
47
Remove the crust with the peel and add the toppings.
-
48
Gently return to the grill, grill on medium-low, covered, for 8 minutes, rotating once so the front of the pizza moves to the back of the grill.
