Roasted Beet Pizza

1. 1

   Preheat oven to 450u00b0.

2. 2

   Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450u00b0 for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.

3. 3

   Roast potato slices and shallots (first lightly coat with EVOO and salt them) at the same time you roast the beets. Roast for about 8 minutes then toss or turn. Check again in 8 minutes.

4. 4

   Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.

5. 5

   Increase oven temperature to 500u00b0. Preheat pizza stone 30 minutes before baking pizza.

6. 6

   Mix olive oil and crushed garlic together.

7. 7

   Gently brush garlic oil over Basic Pizza Dough. Arrange cheese, beet slices, shallots, and potatoes evenly over dough, leaving a 1/2-inch border.

8. 8

   Slide dough onto preheated pizza stone, using a spatula as a guide.

9. 9

   6. Bake at 500u00b0 for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.