Beet Pizza with Feta & Spicy Microgreens
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Zippy goat’s milk feta elevates the classic combination of beets and chèvre.
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
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.