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Prep 15min
Total55min
Servings8
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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)
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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.
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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.
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Nutrition Facts are not available for this recipe
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