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. MORE + LESS -

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

1/2

cup shredded mozzarella cheese (2 oz)

1/2

cup fresh baby spinach leaves

1/2

cup shaved white Cheddar cheese (2 oz)

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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.

Nutrition Information

No nutrition information available for this recipe