Roasted Beet and White Cheddar Pizza

Name: Roasted Beet and White Cheddar Pizza
Prep time: 15 min
Total time: 55 min
Yield: 8
Ingredients: 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)

3 Ratings

0 Reviews

Prep 15 min
Total 55 min
Servings 8

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

By Stephanie Wise

Updated September 14, 2015

Ingredients

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)

Steps

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.

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.