I’ve been waiting all year to get some beets in our CSA share so I could make this pizza. I first stumbled upon this pizza last summer on accident. I was making a pesto-based pizza for dinner (in an on going effort to use all of our basil), and I noticed some beets in the fridge from that week’s share. On a whim, I sliced them thinly and threw them on the pizza. My life was changed forever. I’ve always been a big beet fan, why had I never thought of beet pizza before?
This week’s pizza used my standard pizza dough and a mixture of basil and parsley pesto. I’m also trying to find ways to use all of the parsley we’ve been receiving. It was topped with shredded mozzarella, beet greens, and sliced baby beets.
It went into the oven for about 10 minutes at 475 F.
Since this pizza became a staple in our house last summer, we knew what to expect. I enjoyed the earthly flavor of the beets paired with the freshness of the pesto. The husband thought it was “pretty good” but that it would have been better with some Parmesan in addition to the mozzarella.