Pizza with Roasted Red & Golden Beets, Garlic Fried Brussels Sprouts, Pistachios, Feta & Honey

 

All Photos © Christine Elise McCarthy 2014

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK – well – it’s pizza again!  This one was inspired simply by the existing produce in my house.  The result has a lot going on but, overall, it is a rather sweet pizza.  I used feta cheese but I think goat cheese might be a nicer fit – or maybe even brie.  Whatever you choose to use – you are in for a treat!

Speaking of treats – look how cute my Memphis is!!!

And speaking of cute – my badass boyfriend, Miles Miller, completed principal photography on his first feature film – All the Birds Have Flown South.  I will keep you posted as that develops – but behold the vision that is my boy, Miles!

Pizza with Roasted Red & Yellow Beets, Garlic Fried Brussels Sprouts, Pistachios, Feta & Honey

INGREDIENTS

Pizza dough (I make THIS)

1-2 beets (red and/or golden)

Feta Cheese

10 Brussels sprouts – cut or shaved thin

4 garlic cloves – chopped

Olive oil

Pistachios – chopped

Honey

Fresh mozzarella – sliced

S&P

DIRECTIONS

Heat the oven to 450.

Place the beets on a sheet of foil (separately – if using two colors) & drizzle with olive oil.  Wrap them up & roast for abut 45 minutes.  Allow them to cool & then peel them under cold running water.  Slice thinly & set aside.

Heat a tablespoon or two of olive oil in a saute pan.  Pan fry the Brussels sprouts over high heat until soft & beginning to crisp – not long – a few minutes, tops.  Add the garlic & heat another minute – then set aside.

Grease a pizza pan.

Roll out your dough.  Place it on the cooking sheet & top with sliced beets, Brussels sprouts, crumbled feta cheese, pistachios & sliced mozzarella.  Drizzle with a bit of olive oil & cook at 450 for 10-15 minutes or until the cheese & crust are cooked to your liking.  Drizzle with honey & slice it up.  Pour some wine.  Or stick a straw in a bottle.  Eat & drink yourself into a food coma & then go on to Amazon.com & buy my book!   The phrase “I could not put it down!” has been uttered by a conspicuous number of folks – both male & female.  Why not find out for yourself?

Shepherd’s Pie Pizza (Vegetarian – Vegan – or Not)

All Photos © Christine Elise McCarthy 2014

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Hey!  Guess what!  I wrote a novel!  Maybe enter a drawing to win one of five copies??  Hmmmmm?

Goodreads Book Giveaway

Bathing and the Single Girl

by Christine Elise McCarthy

Giveaway ends March 17, 2014.

See the giveaway details
at Goodreads.

Enter to win

You can find out all about it – HERE!

Or – you can listen to me on LA Talk Radio last night on the Sheena Metal Show – HERE.  We talk about 50 Shades of Grey, Girls, my book & things like chocolate & the liability of possessing a vagina!

And – just because they are SO CUTE – I share the faces of my three dogs.

OK – who doesn’t love Shepherd’s pie?  Vegetarians – you might say.  But with all the vegetarian & vegan meat choices out there these days, there is no reason we all cannot still enjoy traditional comfort foods like Shepherd’s pie!

I made a more typical version for the blog & that can be found HERE.

But, if you follow this blog, you know that there are two things I never tire of: cauliflower & pizza. This pizza is just the natural extension of my pizza obsession.  I know that Shepherd’s pie is made with mashed potatoes but mashed potatoes just seemed far too dense to put atop pizza, so I used potatoes sliced very thin on a mandolin.  I used this vegan ground beef:

You can use soyrizo or even real ground beef if you prefer.  I used real cheeses but you can sub them out with a vegan variety, if you choose.  I used peas & carrots but you could use corn or shredded Brussels sprouts or whateverthefuck you might use in your traditional Shepherd’s pie.

OH!  And I used my HOMEGROWN scallions!!!

Check THAT out!  That is about one week’s worth of growth regrown from the ends I typically threw away.  See the romaine in the foreground?  Regrowing – just in WATER.  Learn how (and learn what other grocery items you can regrow) HERE.

With that – let me present:

Shepherd’s Pie Pizza (Vegetarian – Vegan – or Not)

This makes enough topping for AT LEAST two pizzas

INGREDIENTS

Pizza dough (I used THIS)

12 oz Ground beef (vegan or otherwise)

4 ounces mushrooms – sliced (maybe reserve a few slices to top the pizza as garnish)

1/2 onion – chopped

2 carrots – chopped

1/2 cup peas

Potato – sliced very thin (enough to cover your pizza in a single layer)

Cherry tomatoes – halved (optional)

Fresh Thyme – stems removed

Olive oil

Garlic – to taste (I used 4 cloves on one pizza) – sliced very thin

Scallions – chopped

Parsley – chopped

Cheese (or vegan alternative) – I used both sliced fresh mozzarella & some bullshit bagged grated cheese blend

S&P

DIRECTIONS

Heat the oven to a very completely reached 450.

Heat a glug or two of olive oil in a large saute pan.  Add the mushrooms & onion & carrots & saute until soft.  Add the ground beef (faux or real) & cook til heated through & then add the peas.

Roll the dough out & place it on a greased cooking sheet.

Layer with sliced potato, sliced garlic & thyme.  Drizzle with olive oil.

Top with your meat blend.  See my Memphis praying for me to drop something??

Top with your cheese selection & maybe place a few slices of mushrooms on top.

Last minute, I decided to add the tomatoes – primarily for color.  Then just bake your pizza until the cheese is melted & the crust is as you like it – probable 10-15 minutes depending on a few variable factors like oven temp & pizza density.

Top with parsley & scallions & maybe another drizzle of olive oil.

MMMM!!!!!

Easy Make-Ahead Tortellini & Caprese Skewers

All Photos © Christine Elise McCarthy 2013

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Hey everybody!  Have you heard?  I wrote a scandalously wicked & hilarious novel!

It is called Bathing & the Single Girl & it is available HERE.  And – I did a guest spot on the very funny SHOOT THE SHIT SHOW with JACK & NIMH last night.  It was episode 19 & can be seen HERE.  We talked about my book & annoying words & the trouble with this:

I hope you will watch the show & I hope you will buy the book!

OK – moving on to food!  This is the easiest little make-ahead, room temperature appetizer ever. You can use different bits on your skewers but I used:

Cheese tortellini – cooked as per directions

Mozzarella balls

Cherry tomatoes

Fresh basil

Black olives

Balsamic vinaigrette

Skewers

And the only cooking involved is the tortellini.  I cooked them & drained them under cold water to stop their cooking more.  I marinated them in a lovely, bottled vinaigrette.  You might want to marinate the mozzarella, too.

Then, I just tore up some washed basil leaves & set to skewering a bunch.

Serve with extra dressing for dipping & you are good to go!

Perfect to nibble on with a tumbler of wine as you read my book!

Bathing & the Single Girl & My Birthday!

Today is my birthday & I am using it as an excuse to suggest, again, that you buy my HILARIOUS book!  Under $10 on Amazon & it is the perfect ANTI-Valentine’s Day read!!!!  I promise – it will be the funniest book you have ever read!

Cheers!

www.BathingBook.com

BATHING & THE SINGLE GIRL is the smutty, mercilessly irreverent and laugh-out-loud funny debut novel by actress Christine Elise McCarthy.  Inspired by her one-woman short film of the same name, it’s the kind of novel Jonathan Ames might write if he’d dropped out of college and had been working as an actress in Hollywood for the last 20 years.

The life of an actress in LA isn’t all glamour, money, and bedding rock stars.  Sometimes it’s more about humiliation, red wine hangovers, and the bad decisions they fuel.  Ruby Fitzgerald has barely worked in years, not that anyone remembers her for anything but her short stint on a long-canceled but iconic TV show.  But that was back when her career prospects seemed on the upswing — longer ago than Ruby cares to admit, and awkward sex with regrettable partners is doing nothing to take the edge off. Everything once functional in her house is going on strike, but the unemployment checks barely cover the mortgage, and a self-respecting girl needs to be able to pay her bar tab — so repairs are on hold.  One more bubble bath and a few more cocktails.  A gal can always get responsible tomorrow.

With everything mounting against her, a cranky and increasingly despairing Ruby will have to find out if her life’s larger indignities are the result of bad luck, or a chronically bad attitude.  What follows is a walking tour of the hilarious depths you can sink to if you stop exercising your best judgment.

Vegan Mashed Garlic Cauliflower with Caramelized Leeks

All Photos © Christine Elise McCarthy 2013

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Enter to win one of five free copies of my book!!!

https://www.goodreads.com/book/show/20554080-bathing-and-the-single-girl

Mashed cauliflower is even easier than mashed potatoes & can be varied just as many ways.  This is a simple side dish with lots of flavor.  And better yet – you can regrow fresh leeks with just the end you were going to throw away & a little water.  Find out how HERE.

Vegan Mashed Garlic Cauliflower with Caramelized Leeks

INGREDIENTS

3 leeks – tough green part cut away & the rest chopped & WASHED (leeks are dirty) and drained well

RESERVE THE END TO REGROW!  See how HERE.

2 TBS olive oil

1 tsp brown sugar

Pinch of salt

1 head cauliflower – stem & leafy part cut away

2 cloves chopped garlic

S&P

Stock or vegetable bouillon

DIRECTIONS

Heat the olive oil in a saute pan.  If your leeks are really wet, dry them a bit in a kitchen towel then saute them in the oil over med-low heat.  Add the sugar & salt & saute for about 20 minutes or so.  Stir them a lot & be sure they do not burn.  They are done when they look about like this:

Meanwhile – boil the cauliflower in enough stock (or water with some bouillon) until very soft – maybe 15 minutes.  You might want to saute the garlic for about 30 seconds to a minute in olive oil or butter but I used it raw.

Reserve about a cup of the cauliflower water & drain the cauliflower well.  Using a manual masher or a mixer puree the cauliflower like you would with potatoes.  Add the garlic and S&P to taste.  You may or may not need the reserved cauliflower water.  This depends on the moisture already in the cauliflower & your particular preference as to texture.  If you want them to be richer, blend in some butter, cream or cream cheese (or vegan alternatives).

Top with the caramelized leeks & devour!

Breakfast or Brunch Pizza with Egg, Provolone & Arugula

All Photos © Christine Elise McCarthy 2013

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Every time I buy eggs that are not pastured (meaning the chickens really DO live outside & run around happy) I feel so evil & guilty.  And sometimes, I really think about that runny yolk & I cannot believe we all generally agree (excepting vegans) that eating it as acceptable.  It is really fucking gross if you think about what you are actually eating.  Sometimes, back when I ate shrimp, I’d think similar thoughts & I’d wonder why most people would shudder at the idea of eating a huge, grilled grub – but salivate over grilled shrimp.  Aren’t shrimp really just the giant grubs of the sea?  They look similar & must have the same texture but we shove them in our face without a second thought.

Anyway, I guess it was all the photographing of this pizza that made me think about the egg on it.  And I was really grossed out.

And then I ate it & it was glorious.

What a hideous hypocrite I am.

But, hey!  I wrote a novel & all the early word on the street is that it is exactly as hilarious as I promised it would be & it is full of all kinds of indulgent & hypocritical behavior as I outlined above – but FUNNY FUNNY FUNNY!  I promise!  www.BathingBook.com

Goodreads Book Giveaway

Bathing and the Single Girl

by Christine Elise McCarthy

Giveaway ends February 25, 2014.

See the giveaway details
at Goodreads.

Enter to win

So – this isn’t really a recipe.  It is just a suggestion.  You could add cooked bacon or sausage or scramble the egg first or use a different cheese.  The only real secret to this pizza is that the egg needs about 5 minutes in the oven at the end of the cooking process to be cooked but runny.  One cool thing is that the scallion I used was one I regrew myself from the throw away bit of another one.  Check out how (and which other veggies & herbs can be reused like this) – HERE.

Breakfast or Brunch Pizza with Egg, Provolone & Arugula

Pizza dough – I used THIS

Slices of provolone

eggs

Arugula

Olive oil

Fresh basil – chopped

Fresh thyme

Scallions – chopped

Tomato – diced

S&P

DIRECTIONS

Heat the oven to a full 450.

Roll out the dough.  Drizzle a little olive oil on it & sprinkle with thyme.  Add the provolone.  Cook about 5-18 minutes (depending on how thick your dough is etc) or until it seems ALMOST done.  Then carefully drop an egg onto the hot crust & add some tomato bits.

Cook another five minutes – more if you like the egg cooked more thoroughly/

Garnish with S&P, basil, scallions & the arugula.  Drizzle with olive oil, if you like.  Crack open the champagne & don’t go fucking it up with orange juice.

Eat your damned pizza & drink that champagne!  Oh – and READ MY BOOK!  🙂

Vegan Sriracha Chipotle Cauliflower “Wings”

All Photos © Christine Elise McCarthy 2013

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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YEAH!  I wrote a funny & dirty novel that is getting great reviews on Amazon!  Check it out – at – www.BathingBook.com!

~

OK – my book has been out for a week & a half.  Have you read it yet?  It is only the funniest, fucking book ever written!!!  What the Hell are you waiting for?

Check it out!!!  www.BathingBook.com

OK, now for the matter of these faux wings.  I love spicy food & chicken wings are something I always find myself envious of when I see others eat them.  I also love sriracha – but ONLY this brand:

(Image stolen from Google)

This company produces a sauce that is the very definition of sriracha.  But, alas, they have been victims of Irwindale residents near their plant complaining of the spices in the air & it has resulted in lots of problems for the company.  Recently, I have been finding it VERY HARD to find this sriracha – anywhere.  I was extremely distressed because this is not only a frequent ingredient in my recipes but it is an absolute MUST in my Bloody Marys!

Well, at my local Bangluck Market – I found a whole selection of other brands of sriracha.  Of course, I bought the one in the prettiest bottle.  See there – behind the holy basil?

I used it in a Bloody Mary & had to throw the cocktail away.  This sriracha isn’t spicy & has a sickly sweet flavor.  Do not fall for these low rent srirachas!  You have been warned!

These guys are pretty easy to make and delicious.  I ate them two ways – right off the plate as an appetizer or over rice as a meal.  Ymmmmm!

Sriracha Cauliflower “Wings”

INGREDIENTS

1 small head of cauliflower cut into “drumettes”

2 TBS butter (or vegan butter) – melted

1 TBS olive oil

1 tsp onion powder

1 tsp garlic powder

S&P

For the glaze

1 chipotle pepper & 2 TBS of its adobo sauce – minced

1/4 cup sriracha sauce

2 garlic cloves – minced

2 TBS butter (or vegan butter)

1/4 cup (or less – to taste) honey – or agave nectar

1-2 TBS soy sauce

juice of 1 lime

Garnish: chopped cilantro and/or sesame seeds

DIRECTIONS

Heat the oven to 400.

Whisk the melted butter with the olive oil, onion powder & garlic powder.  Add a little S&P.

Toss the cauliflower drumettes in this & roast for about 15-20 minutes (check mid-way to be sure your florets are not getting to mushy) – or until just beginning to brown at the edges.  Parchment paper makes this a far neater process.  If you don’t have any, treat your cooking sheet with cooking spray or olive oil.

While the cauliflower cooks, melt the butter for the glaze in a sauce pan & then whisk in the other glaze ingredients.  Bring it to a boil & then simmer it over medium heat until it thickens a bit.  Set aside.

When the cauliflower is ready – toss it with some glaze & roast another 5 minutes.  I then turned the broiler on and WATCHED THEM VERY CAREFULLY (and turned the pan a few times) to get a bit of a blackening effect.  This is totally an optional step.

Drizzle a bit more glaze on the wings & garnish with cilantro and/or sesame seeds.  Eat as they are or on top of some steamed rice!

Roasted Cauliflower “Pizza” with Spinach, Feta & Parmesan

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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First of all – I saw this article about ten vegetables & herbs you can buy once & regrow yourself.  HERE it is.  Well – I found myself with scallions the other day & decided to try it out.  These pictures were taken on January 28 after about two days in the water.

I was so excited – I decided to try it with a browning romaine stump.

That is about two day’s growth.  Here they are now.

Isn’t that awesome?  I guess I need to pot them in soil soon but I am very fucking excited about this shit.

Another thing I am excited about is my book!  www.bathingbook.com

Here is my friend Baxter – about to crack open his copy!

If a little rescue mutt can get it together to buy & read my book, what excuse do you have?  It’s REALLY FUCKING FUNNY – I promise.  Literally laugh out loud funny.  Trust.

OK – so now on to my faux pizza.  I was too lazy to make cauliflower crust so I just used the cauliflower plain.  I don’t really know what else to call this but pizza.  It was light & delicious & really easy.  Try it!

Oh – and I used this basil oil I got at TJ Maxx.  TJ Maxx is great for discounted fancy food items.

Roasted Cauliflower “Pizza” with Spinach & Parmesan

INGREDIENTS

Slices of raw cauliflower

Spinach

Feta cheese

Parmesan

Garlic

Olive oil

S&P

Crushed red pepper (optional)

DIRECTIONS

Heat the oven to 450.   Grease a cooking sheet with cooking spray or use parchment paper.  I ADORE parchment paper!  Nothing sticks & clean up is easier.

Drizzle olive oil on some sliced cauliflower arranged as you want on the cooking sheet.  Add some S&P.  Cook for about 20 minutes.

Meanwhile, mix up some spinach with Parmesan & crushed garlic & some S&P.  When the cauliflower is tender & browning, take it out & top it with the spinach mix.  Crumble some feta on there.

Cook another 5-10 minutes or until the cheese is melted & browning.

Top with more feta or Parmesan & lots & lots of crushed red pepper.  Maybe drizzle a bit of nice olive oil on there?  Voila!

Burrata & Arugula Pizza

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

LOTS going on today. I joined this wine club – The Tasting Room.  For like $8 – they sent me this starter kit.

There are two whites on the right & four reds.  These are TINY bottles – not even a half glass in each.

You go online & they give you a little survey as you taste them.  From your preferences, they determine the kinds of wine you are likely to enjoy & then begin sending you full-sized bottles of wine hand-picked for you.  Sounds cool, no?  I will keep you posted!

In tragic news – we lost Colonel Meow this week.  He has 370,000 Facebook followers!  He was a rescue & only lived 2 1/2 years.  No word yet on what took him from us so prematurely but I will miss being addressed as his minion & I will miss hearing about his demands for “Scotch & treaties.”

He was one glorious cat & I am very sorry for his family & their loss.

In happier news – some of you may remember Piglet, the mangy puppy I fostered this summer.  She was rescued looking like this:

While I had her – she improved a lot.

Friends of mine adopted her & she is now called Trixie & here she is with her new & forever BFF.

Isn’t THAT a happy tale?  Congratulations, Trixie!

My book is out & the first appearances of the paperback have begun.  Here is my friend, actor/writer, Frank John Hughes, holding the first physical copy I laid my eyes on – if only in this photo.

And here is a box of twenty that my friend Rose bought & that Amazon delivered ON A SUNDAY!

This Saturday morning saw my badass boyfriend, Miles Miller, complete the first of four weeks shooting his first feature film, All the Birds Have Flown South.  Look at him here!  A mad genius at work – leaving observers stunned & awed.  HAWT!

And now onto pizza!  This isn’t really a recipe.  Like lots of my pizzas – this is a suggestion.  Doesn’t it look delicious?  IT IS!  And here is how you do it!

Burrata & Arugula Pizza

INGREDIENTS

Pizza dough (I used THIS)

Tomato – sliced paper thin

Burrata – ROOM TEMPERATURE

Arugula

Tomato sauce (jarred or homemade)

S&P

Olive oil (I used a basil-infused olive oil)

DIRECTIONS

Heat the oven to a full 450 degrees.

Treat a pizza cooking sheet with cooking spray.

Roll out some dough & place it on the cooking sheet.  Place tomato slices on it – leaving a border for the crust.  I put lots of S&P on it.  I filled in the gaps with a little tomato sauce.  Drizzle with a little oil.

Bake about 10 minutes (more or less – based on the performance of your oven & thickness of the dough & toppings).  Once it is pretty much done – simply top it with the room temperature, gooey burrata.  No need to heat it if your burrata is sufficiently creamy.  My burrata came in small balls & was less creamy filling than it was thick mozzarella casing – so I spread it on the pizza & put in back in the oven for only a minute or two.  You do not want to dry out or brown the burrata.

Add more S&P (if you like) & top the pizza with some naked arugula.  Drizzle with olive oil & slice that fucker up.  Oh!  And get online & order a copy of my book!  www.BathingBook.com  It is on sale today on Amazon for $9.59!!!

Pan-Seared Beet & Caramelized Onion Pizza with Goat Cheese & Arugula

 

All Photos © Christine Elise McCarthy 2013

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

I was in the mood for beets & goat cheese & considered making little towers but then pizza flashed in my mind & this pizza was born.  I decided to pan-fry the sliced beets rather than roast them because I thought it would save time but then the caramelizing of the onions took as long as roasting the beets would have – so you might just wanna roast them.  Less calories that way.

If caramelizing the onions seems like a pain in the ass, you can lose them but they really do add a nice layer to the flavors.  I adore arugula & am equally pleased by cold greens on hot pizza but this this is also a very optional choice.

I used a homemade dough but your favorite dough will do.

Pan-Seared Beet & Caramelized Onion Pizza with Goat Cheese & Arugula

INGREDIENTS

Pizza dough (I used THIS)

1 large beet (peeled & either sliced thin or roasted whole at 400 for about 40 min)

1 large onion – sliced

Olive oil or butter

1/2 tsp sugar

1/2 tsp salt

Goat Cheese

Grated pizza cheese

Arugula

Parsley (or mint) chopped

DIRECTIONS

If roasting the beet – basic instructions are HERE.

Heat an oven to 450 degrees.

If pan-searing the beets, heat 2 TBS of butter or olive oil in a large pan over medium heat.  Cook the raw, sliced beets, flipping frequently, until they are tender & beginning to brown.  Drain on a paper towel.

Add another 2 TBS butter (or olive oil) to the same pan & caramelize the onions by sauteing on med-low heat.  Add the salt & sugar & stir them every 5 minutes or so.  They should brown & caramelize nicely in about 40 minutes.  Be careful not to burn them.  Nice caramelizing instructions are HERE.  Drain them on a paper towel.

Roll the dough out to your pizza size.  I smeared some basil-infused oil on it – but any olive oil will do.

Layer some grated cheese on the dough then the onions.  I put my onions on the top & they kinda got overcooked.  Protect your hard-earned caramelized onions by covering them with the sliced, pan-seared (or roasted & sliced) beets.  Pinch some dollops of goat cheese on there.  Another little drizzle of olive oil is nice here but optional.

If your oven really is at 450 – and you want it to be – this should cook up nicely in about 8-12 minutes but that depends a lot on the thickness of your dough & density of toppings.

Top with chopped parsley or mint & put a handful of raw & naked arugula on it.  Slice it.  Eat it.  Look forward to red pee tomorrow!