Baby Beet and Goat Cheese Pizza with Dill and Roasted Walnuts
In the heat of summer, I like to use my oven and cooktop as little as possible. I love using flash baked pizza dough as a foundation for a fresh and hearty summer salad. Baby beets + goat cheese are ever a winning combo in my book. Lucky for us, a beautiful bushel of organic beets just arrived in our weekly box from Siena Farms, along with a spicy mix of salad greens and dill. Even AJ fell in love (talk about a feather-in-the-cap for this vegetarian pie!) While this recipe does require you to fire up the oven to 500F for 5 minutes to flash bake the crust, you will be left with a bright, refreshing, gorgeously chilled flatbread with some summer favorites to munch on. Just because it’s pizza, doesn’t mean everything needs to be baked. There are no rules when it comes to pizza:)
INGREDIENTS:
(makes 1x 10″-12″ pizza)
1/6 pizza dough, rolled 1/8″ thin
garlic, lemon zest infused olive oil (1 clove garlic, pressed, 2 tbs EVOO, zest)
lemon juice and zest
4 oz good goat cheese, crumbled
1 tbs fresh dill
1 1/2 cups baby beats, boiled until tender, peeled and quartered
1/2 cups walnuts, roasted for 5 minutes at 350F or until fragrant
1 cup mixed greens, rinsed and tossed in 2:1 EVOO to Lemon Juice, salt and pepper
PREPARATION:
Preheat oven to 350F. Roast Walnuts. Increase temp to 500F.
Flash bake pizza dough 3-4 minutes, flipping once.
Baste crust with garlic infused olive oil. Sprinkle with goat cheese.
Return to oven and bake 1-3 minutes longer until edges of crust begin to lightly brown.
Remove from oven and dress pizza with dill, mixed green salad, baby beets, and walnuts.
Slice and serve at room temp.
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