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Roasted Beet and White Cheddar Pizza

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  • Prep 15 min
  • Total 55 min
  • Servings 8
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This up-to-the minute take on artisan pizza is easy to make with Pillsbury refrigerated classic pizza crust.
By Stephanie Wise
Updated Sep 14, 2015
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  • 3 medium beets, peeled, cut into 1/8-inch slices
  • 4 tablespoons olive oil
  • Table salt to taste
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to immediately wash everything that touches the sliced beets. That red stuff dyes quickly!
  • tip 2
    Substitute arugula for the baby spinach for a more peppery bite.
  • tip 3
    Use multicolored beets for an even prettier pizza.


Nutrition Facts are not available for this recipe
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