Bakers Royale

Beet Crust Pizza

By 83 Comments

I’m doubling down on beets today with this beet pizza that’s made with a beet dough crust. You can’t really taste the beets in the crust, so that’s why I added sliced beets to the topping, but look at that color! It’s so perfect for spring and along with that asparagus season is here, so I threw some in with mini heirloom tomatoes, goat cheese and soft boiled eggs.

Beet-Crust-Pizza-from-Bakers-Royale copy

I seriously love this pizza. My family—not so much. One, I can’t get Matt near goat cheese; and two my little guy gave it the “ewww” and said it looks like Barney throw-up. Fine by me, because I happily had it for dinner and lunch the next day.Beet Crust Pizza | Bakers Royale

Beet Crust Pizza | Bakers Royale

I’m keeping the text short today because I’m set to madness trying to get things in order before the baby comes. And sorry the post is a bit picture heavy, but I couldn’t help myself, the light was great and the food was so colorful.

Bounty | Naomi {Bakers Royale}

Beet Crust Pizza

Beet Crust Pizza

Yield: Yields 6-8 servings

Ingredients

  • Crust (makes two 12 inch crust)
  • 1 cup lukewarm water
  • 2 teaspoon active-dry
  • 17 ouncesunbleached all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons honey
  • ¾ cup pureed beets (about 2 large beets, roasted and peeled)
  • Topping
  • 4 oz. goat cheese
  • 10-12 stalks of asparagus, trimmed, blanched and then tossed in 1 tablespoon of olive oil and ¼ teaspoon of salt and pepper
  • 3 soft boiled eggs, sliced
  • 1 roasted beet, sliced
  • 4 oz. mini heirloom tomatoes, halved
  • 3-4 tablespoons pesto (optional)
  • 1 handful of watercress (optional)

Instructions

To make crust:

Preparation: Place pizza stone on lower middle rack. Heat oven to 500° F.

  1. Combine and stir water and yeast in a mixing bowl until mixture resembles miso soup. Add flour salt, honey and pureed beets to yeast mixture and combine until dough just comes together.
  2. Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 5 minutes or until it is smooth and elastic. The dough should be moist and slightly tacky. (If it’s sticky, add in more flour 1 tablespoon at a time until smooth). Form dough into a ball. Lightly oil a bowl and place dough in, turning once to coat dough with olive oil. Cover with plastic wrap and set aside in a warm area to double in size, about 1 ½ to 2 hours. Once doubled evenly divide dough in half and refrigerate one half for another time or double the topping recipe to make two 12 inch pizzas.
  3. Lightly grease a sheet of parchment paper with olive oil. Transfer one ball of dough to parchment and stretch it out by hand as much as possible. Lightly brush olive oil on another piece of parchment paper and place it on top of hand-flattened dough. Use a rolling pin and work from the middle of the dough outward to flatten dough to ¼ inch thickness. Peel off top parchment paper.

Note: Dough can be made ahead of time and refrigerated for up to three days.

Assembly:

  1.  If using pesto, evenly spread it on the crust with an offset spatula or the back of a spoon, leaving ½ inch border. Top with 3 oz. goat cheese on top and layer with asparagus, soft boiled egg slices, mini heirloom tomatoes and remaining 1 oz .of goat cheese.
  2. Slide the pizza (with the parchment underneath) on to the hot pizza stone. Bake for 3-5 minutes until pizza crust starts to slightly brown. Rotate the pizza once and remove parchment, continue to bake for another 3 minutes.  Remove from oven.  Optional: Garnish and with watercress, or any choice of greens you prefer.  Slice and serve.

Notes

Notes

:

  • The pesto is optional and not necessary. If you do use pesto, keep in mind the crust will be chewier and softer rather than on the crispier side, than if no pesto were used.
  • Of course change out any of the toppings to suit your preference.

© Naomi Robinson | Bakers Royale
Category: Savory

Comments

  2. sue/the view from great island says

    I’m grinning from ear to ear scrolling through this post — this is mind blowingly beautiful!

  6. Averie @ Averie Cooks says

    I love beets but most of all, I love these images! I will be pinning them all over time, everywhere I can! Seriously, drop dead beautiful! I want to like…make wallpaper with these or frame them and hang them! The colors, the light, the textures – stunning!!

  9. Taylor @ Food Faith Fitness says

    Never apologize for a lot of gorgeous pictures…you could post eleventy million and I’d be happy! The beets are SO creative, and I am diggin’ the eggs as well. Not sure that the hubby would be into this…but MORE FOR ME! Pinned!

  12. Chloe Cramer says

    That looks amazing! I love, love, love the color the beets add to the pizza crust. All the colors in your pictures are gorgeous 😀

  13. Chelsea @ Gal on a Mission says

    I am not a beet person at all, but this looks delicious. Will have to try sometime!

  15. Tieghan Gerard says

    Haha, the whole Barney threw up thing is something my family would say!

    I am with you though, this pizza is the best spring recipe I have seen yet. Gorgeous!

  22. cristina says

    Absolutely stunning! The colors, textures and ingredients on this pizza is truly a work of art!

  24. Heather Christo says

    Just exquisite Naomi. Like, seriously out of this world. I have been thinking about you and that little baby!! When does he come? I am so excited for your little family!

  31. Lisa | Je suis alimentageuse says

    Oh my god, those are the most beautiful beets I’ve ever seen! The beets at my market either have the greens chopped off, or the supermarket’s beets have all these sad, limp stalks and wilted leaves. The vibrant crust looks like fun, I’d love to try to feed that to my SO haha

  33. Liren says

    Stunning. There are no other words. I would chow down happily on this, but I have got to laugh at your little guy – Barney throw up! So funny!

  34. Elizabeth says

    That is the most beautiful “food” I have ever seen. Stunning. You should offer to sell that photo. It is absolutely gorgeous!!

  35. Brian @ A Thought For Food says

    This is so fabulous, Naomi. While I’ve made beet puree for other things, I’ve never thought to add it to pizza dough. Totally in love with that color.

  36. Julia @Vikalinka says

    With images like these you will make beets fashionable in no time, Naomi! 🙂 I can’t believe you apologize for it being picture heavy, I absolutely love this post!

  41. Phi @ The Sweetphi Blog says

    WOW-these pictures are insanely gorgeous (although I feel I say that EVERY time I come to your blog) and the beet crust sounds so intriguing!!

  44. Angelyn @ Everyday Desserts says

    Your pictures are incredible though! And this pizza looks incredible!!

  50. teri olson says

    Naomi you have taken pizza to a new level! It not only looks spectacular, but the nutritional component must be so all encompassing! I think I am with you! I could eat something like this daily!
    Great job!

  51. genevieve @ gratitude & greens says

    Oh man, the colour is just gorgeous! Beets are delicious, but I have to admit part of why I love them so much is because of their colour. I’ve made beetroot pasta before, never pizza crust. Gotta try this soon!

  54. Grace @ FoodFitnessFreshAir says

    This is hands down the most gorgeous pizza I’ve ever seen. Excited to try it!

  55. Phoebe Lapine @FeedMePhoebe says

    This is the most beautiful/delicious-looking pizza I have ever seen- I would absolutely love to try it. Do you think it could be made gluten-free?

  57. Biz says

    I absolutely LOVE the color of this dough – totally going to make it this weekend! And I don’t even like beets! Well, I take that back, I did make a beet hummus and it was really good – a nice sweet/savory combo.

  62. Jessi G says

    I have to say this post looked like the gorgeous still lifes that you see hanging in national galleries! I would probably initially be turned off by the idea of Beet crust, but you have made it look so delicious with all of the pretty produce.

  63. Caroline says

    I can’t stop staring at this pizza! It is so colorful and beautiful (but I have to admit to getting a huge laugh about Barney throw up!). 😉 And really…you are one person who never has to apologize for putting up a picture heavy post!

  66. Jovana says

    I made this last night and the taste from the beets in the crust is absolutely delicious.

    Definitely a winner… mmm…

    I only ended up using half of the dough because I rolled it out really thin – so we’re having pizza again for lunch today! 🙂

    My crust was no-where near as gorgeous as yours (different country, different colour beets?) but they were also “getting old” which is one of the reasons I decided to jump into this!

    Definitely going to make this again and was a sure winner with my fiance 🙂

  68. Rosemarie says

    How gorgeous is that! You certainly have an eye for color. I thought the picture of the vegetables together were so pretty, I was a bit sad to see them diced up. 🙂 But they were put to good use. All your recipes look delectable. Great work!

  75. Evan says

    Clever recipe! Question: if I use all white whole wheat flour, will I still get the red color from the beets?

  76. Rebecka says

    OMG!! That pizza is the most beautiful pizza i have ever seen! I’m inlove haha. Need to do this asap!! Tanks for sharing.

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