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Beet Pizza
5 from 40 votes

Beet Pizza

Beet Pizza features a vibrant beetroot-infused dough paired with a pesto made from beet leaves, pine nuts, Parmesan, and lemon. The recipe offers various topping options including beet stems, goat cheese, olives, sun-dried tomatoes, and arugula, combining earthy sweetness, fresh herbal notes, and savory accents in the finished pizza.

Prep Time
15 mins
Cook Time
12 mins
Resting time
1 hr 30 mins
Total Time
27 mins
Servings: 6
Calories: 363 kcal
Course: Main Course, Dinner
Cuisine: Italian, American, Vegan

Ingredients

For the pizza dough
  • 2 beetroot with stems and leaves attached if making the pesto, large
  • 180 ml water ¾ cup, warm
  • 1 teaspoon active dry yeast
  • 350 g all-purpose flour 3 cups, plain
  • 1 teaspoon salt sea salt
For the beet leaf pesto
  • 50 g beetroot leaves 1 cup packed, remove larger pink spines for greener pesto
  • 35 g pine nuts ¼ cup
  • 2 tablespoon Parmesan Cheese grated (optional, vegan or vegetarian alternative
  • 1 tablespoon lemon juice
  • lemon zest of half
  • 1 garlic minced, clove
  • Pinch salt
  • Pinch black pepper
  • 2 tablespoon olive oil
Toppings (all optional)
  • 50 g beetroot stems 1 cup packed, chopped into 1 inch pieces
  • 180 g goat cheese 6 oz, vegan alternative
  • 75 g olives ½ cup, pitted
  • 40 g sun-dried tomatoes ⅓ cup
  • 3 teaspoon capers
  • 3 teaspoon olive oil
  • salt
  • black pepper
  • 3 rocket large handful aka arugula

Instructions

    Cup of Yum
  1. Preheat oven to 200c/400F.
  2. Cut the stems from the beets, leaving an inch of stem still attached. Save the beet leaves and stems to use later.
  3. Wash the beetroots and wrap each one in foil, then place on a baking tray and cook in the oven for 30-40 minutes or until soft. Allow the beets to cool slightly, then rub off the skins with paper towel.
  4. Puree the beetroot in a food processor or mini chopper, and set aside. You will need 150g (½ cup) of the beetroot puree.
  5. Note: you could skip roasting the beets and use pre-cooked vacuum packed (not in vinegar) beets. 
Pizza Dough:
In a stand mixer:
  1. Pour the water into the bowl of the stand mixer, then sprinkle the yeast over the water and let it stand for a few minutes until the yeast has dissolved.
  2. Insert the dough hook, add 150g (½ cup) of the pureed beetroot, plus the flour and salt to the yeast water and knead with the machine for a few minutes until the dough forms a sticky ball. It will be a very soft dough, but if the dough is still too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.
Alternatively make the beet pizza dough by hand:
  1. Pour the water into a large mixing bowl and sprinkle the yeast over the water. Let it stand for a few minutes until the yeast has dissolved.
  2. Add 150g (½ cup) of the pureed beetroot, plus the flour and salt to the bowl of water and stir until it forms a loose dough.
  3. Tip the dough onto a lightly floured countertop (on floured baking paper if you have a wooden countertop to avoid the beetroot staining) and knead firmly for 5-10 minutes or until it’s smooth, (though it will be a soft sticky dough). If the dough is too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.
For both dough methods:
  1. Put the dough into a large lightly oiled bowl, then turn the dough over so both sides are covered in oil and cover with clingfilm. Place the bowl in a warm place and allow the dough to rise for 1 ½ hours.
Meanwhile, make the beet leaf pesto.
  1. Wash the leaves and stems well, then remove the green leaves from the stems and set the stems aside to use later.
  2. Remove any large pink stems that run through the leaves and discard.
  3. Add the beet leaves as well as the other ingredients, except for the olive oil, to a food processor and blitz until fine. While the motor is running, add the olive oil slowly until it becomes thick. Keep in the fridge until ready to use.
To cook the beet pizza
  1. When you’re ready to cook the beet pizza, preheat the oven to 250C/ 480F, or as high your oven will go.
  2. Divide the dough into thirds and then roll each one out on a lightly floured piece of baking paper, as thin as possible to fit the size of your baking tray. Transfer the pizza and baking paper to the baking tray.
  3. Spread the pizza base with ⅓ of the beet leaf pesto, then top with ⅓ of the toppings. Drizzle with a teaspoon of olive oil.
  4. Place the pizza in the oven and cook for 10-12 minutes or until the base is crisp and the edges have begun to brown.
  5. Repeat with the remaining dough and toppings.
  6. Pile the pizzas with the rocket/arugula and serve hot, cut into slices.

Notes

  • You can roast beets or use vacuum-packed cooked beets (not in vinegar) to save time.
  • Pizza dough can be kneaded by hand or with a stand mixer; the latter is easier.
  • If fresh beet stems and leaves aren’t available, use store-bought pesto as a substitute.
  • Toppings can be adjusted; omit olives or capers if not desired.
  • Make dough the day before and let it rise refrigerated for convenience.
  • Dough can be frozen for up to three months; thaw it in the fridge before baking.
  • Use vegan cheese and Parmesan alternatives if desired; recipe offers a simple vegan Parmesan option.

Nutrition Information

Calories 363kcal (18%) Carbohydrates 52g (17%) Protein 8g (16%) Fat 13g (20%) Saturated Fat 1g (5%) Sodium 649mg (27%) Potassium 420mg (9%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 140IU (3%) Vitamin C 5.2mg (6%) Calcium 27mg (3%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 363

% Daily Value*

Calories 363kcal 18%
Carbohydrates 52g 17%
Protein 8g 16%
Fat 13g 20%
Saturated Fat 1g 5%
Sodium 649mg 27%
Potassium 420mg 9%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 140IU 3%
Vitamin C 5.2mg 6%
Calcium 27mg 3%
Iron 3.9mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.