Roasted Beet and White Cheddar Pizza

Blogger Stephanie Wise of Girl versus Dough uses the flavor of roasted beets to up the ante on this easy cheesy pizza. Learn to make this recipe with our how-to article.

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

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