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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
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
Grated pizza cheese
Parsley (or mint) chopped
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!