Homemade pizza
Oct. 9th, 2009 08:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jaunthiePizza is not a common meal around our house, not least because I'm allergic to tomatoes. There are lovely alternative-bases out there, and they're much more common from commercial pizza places than they used to be, but let's face it, they're all higher-calorie alternatives to good old tomato sauce. So mostly we give pizza a miss.
Every so often, though, we'll either order pizza in as a treat, or I'll decide to make pizza at home. Today I was inspired to make pizza by a) seeing refrigerated pizza dough at the local grocery store and b) finding lovely baby golden beets at the farmers' market, complete with a great bunch of greens.
What, you've never had beets on pizza? Oh my. Soooooo good. Try it and you'll see.
pizza dough (1/2 bag), or premade 8-10 inch crust (your choice)
olive oil (preferably infused with garlic, but just plain is fine too)
a goodly handful of basil, washed and torn into small bits
5 small golden beets, with greens attached
1 ounce soft goat cheese, crumbled
handful of fresh spinach
turkey pepperoni (or regular, or vegan; whatever floats your boat, but the turkey pepperoni tastes great and is much less greasy than the regular kind)
1-2 ounces low-fat shredded mozzerella cheese (enough to cover but not drown the pizza)
1 tsp grated parmesan
Preheat oven to 400 degrees. Make sure that your pizza stone is in the oven to preheat too, if you own such a thing. I don't; I use a large cast-iron skillet (particularly useful if you're inclined to deep-dish pizzas, which I'm not usually, but this one is a deep-dish recipe).
Wash beets and greens. Chop beets into small pieces and put into the bottom of a Corningware or other microsafe dish with a lid. Sprinkle on a little salt. Chop up beet greens and layer over the chopped beets. Cover with lid and microwave on HIGH about 4 minutes, or just enough to mostly cook the beets and greens. Drain off any excess moisture (there will be some, and it will be very yellow and inclined to stain things, be careful) and set aside.
Roll out (or toss, or stretch) pizza dough until you have a flat disc big enough for a pizza-for-two on your cooking surface/pan of choice, complete with a goodly edge to hold in all the ingredients. Lay dough into your skillet (or on your stone) and brush the bottom of the crust with oil. Layer on the basil, followed by the cooked beets and greens. Sprinkle the goat cheese evenly across the beets. Lay on just enough fresh spinach to cover over the beets/goat cheese layer (or more if you're going really deep-dish). Place pepperoni slices on top of the spinach. (Be relatively generous with the pepperoni, but don't go overboard.) Distribute the shredded mozzarella evenly over the top. Sprinkle on the parmesan, and then slide into the oven for 12-15 minutes, or until cheese is slightly browned. Serves 2-4 people, depending on how hungry you are.
Okay, so maybe that's not very much like what most people consider pizza to be. But it is very tasty. If you like roasted beets and goat cheese, you'll like this.
Every so often, though, we'll either order pizza in as a treat, or I'll decide to make pizza at home. Today I was inspired to make pizza by a) seeing refrigerated pizza dough at the local grocery store and b) finding lovely baby golden beets at the farmers' market, complete with a great bunch of greens.
What, you've never had beets on pizza? Oh my. Soooooo good. Try it and you'll see.
pizza dough (1/2 bag), or premade 8-10 inch crust (your choice)
olive oil (preferably infused with garlic, but just plain is fine too)
a goodly handful of basil, washed and torn into small bits
5 small golden beets, with greens attached
1 ounce soft goat cheese, crumbled
handful of fresh spinach
turkey pepperoni (or regular, or vegan; whatever floats your boat, but the turkey pepperoni tastes great and is much less greasy than the regular kind)
1-2 ounces low-fat shredded mozzerella cheese (enough to cover but not drown the pizza)
1 tsp grated parmesan
Preheat oven to 400 degrees. Make sure that your pizza stone is in the oven to preheat too, if you own such a thing. I don't; I use a large cast-iron skillet (particularly useful if you're inclined to deep-dish pizzas, which I'm not usually, but this one is a deep-dish recipe).
Wash beets and greens. Chop beets into small pieces and put into the bottom of a Corningware or other microsafe dish with a lid. Sprinkle on a little salt. Chop up beet greens and layer over the chopped beets. Cover with lid and microwave on HIGH about 4 minutes, or just enough to mostly cook the beets and greens. Drain off any excess moisture (there will be some, and it will be very yellow and inclined to stain things, be careful) and set aside.
Roll out (or toss, or stretch) pizza dough until you have a flat disc big enough for a pizza-for-two on your cooking surface/pan of choice, complete with a goodly edge to hold in all the ingredients. Lay dough into your skillet (or on your stone) and brush the bottom of the crust with oil. Layer on the basil, followed by the cooked beets and greens. Sprinkle the goat cheese evenly across the beets. Lay on just enough fresh spinach to cover over the beets/goat cheese layer (or more if you're going really deep-dish). Place pepperoni slices on top of the spinach. (Be relatively generous with the pepperoni, but don't go overboard.) Distribute the shredded mozzarella evenly over the top. Sprinkle on the parmesan, and then slide into the oven for 12-15 minutes, or until cheese is slightly browned. Serves 2-4 people, depending on how hungry you are.
Okay, so maybe that's not very much like what most people consider pizza to be. But it is very tasty. If you like roasted beets and goat cheese, you'll like this.
no subject
Date: 2009-10-12 03:22 pm (UTC)no subject
Date: 2009-10-12 03:23 pm (UTC)no subject
Date: 2009-10-13 04:50 pm (UTC)