Roasted Beet and White Cheddar Pizza

This up-to-the minute take on artisan pizza is easy to make with Pillsbury refrigerated classic pizza crust.

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 8

3
medium beets, peeled, cut into 1/8-inch slices
4
tablespoons olive oil
Table salt to taste
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
Coarse sea salt to taste
1/2
cup shredded mozzarella cheese (2 oz)
1/2
cup fresh baby spinach leaves
1/2
cup shaved white Cheddar cheese (2 oz)

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place beets in even layer on cookie sheet. Drizzle with 2 tablespoons of the oil; sprinkle with table salt. Roast 15 to 20 minutes, turning once, until tender. Set aside.
  • 2 Spray 12-inch pizza pan with cooking spray (or use pizza stone). Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Brush with remaining 2 tablespoons oil; sprinkle with sea salt. Layer with mozzarella cheese, spinach, roasted beets and Cheddar cheese.
  • 3 Bake 13 to 15 minutes or until crust is golden brown and cheese is melted. Let stand 5 to 10 minutes before slicing.

Expert Tips

Be sure to immediately wash everything that touches the sliced beets. That red stuff dyes quickly!

Substitute arugula for the baby spinach for a more peppery bite.

Use multicolored beets for an even prettier pizza.