Roasted Beet & Portabella Mushroom Pizza with Beet Greens Pesto

Roasted Beet & Portabella Mushroom Pizza with Beet Greens Pesto

Roasted Beet & Portabella Mushroom Pizza with Beet Greens Pesto

I have a new favorite pizza! Again.

Earlier this summer I discovered how great rainbow chard or beet greens and mushrooms taste when roasted and served together. With the beets in our garden finally ready, I had a huge bag ‘o beet greens to make into something delicious.

How about a pesto? Could it be that beet green pesto is really a thing? It is. And it’s really good. Skeptical at first about the chosen recipe because it was different from most pesto recipes I’ve done in the past—it didn’t include lemon juice, it called for raw rather than toasted nuts, and it had less than half the olive oil. Once made though, it had amazing flavor and I thought it’d be great on pizza. Of course I would include mushrooms for that great combo of greens and mushrooms, and why not include the beets too?

After roasting two portabella mushroom caps and a couple larger beets, I spread the beet green pesto over a homemade whole wheat pizza crust, topped it with sliced roasted beets and portabellas, and after pondering the best cheese to enhance this combo, I opted for a bit of shredded pepper jack. Not too much—just enough to add a creamy spiciness to go with the other robust flavors.

Veggies ready for roasting

Veggies ready for roasting

Prepared for this uncharted pizza territory to be a total bust, I, along with my dinner guest and fellow foodie, Dawn, were surprised to fall in love with this new pie. The earthiness of the pesto and mushrooms, sweetness of the beets and the piquant heat of the pepper jack came together in pizza perfection. Enjoy!

Oh, and by the way, the pizza dough recipe makes enough for two pizzas. You can refrigerate half the dough for a day or two, freeze it for a couple months, or just make two pizzas. My second one was a roasted cherry tomato and onion pizza that just had a brush of good quality olive oil as a sauce. It was great!

Roasted Tomato & Onion Pizza

Roasted Tomato & Onion Pizza

Roasted Beet & Portabella Mushroom Pizza with Beet Greens Pesto

This recipe sounds very time-consuming, but you can make everything ahead of time and then do the final pizza assembling and baking shortly before you’re ready to serve it.

Beet Green Pesto (from Oh My Veggies blog):
About 4 cups washed and dried beet greens, stems and thicker middle ribs removed

3 garlic cloves, chopped

1/2 cup chopped raw walnuts

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1/4 cup extra-virgin olive oil

Place the beet greens, garlic, walnuts, salt, and pepper in the bowl of a food processor. Pulse until finely chopped. With the motor running slowly, drizzle in the olive oil. Continue to process until smooth, adding more oil if necessary to achieve a saucy consistency (I didn’t need any additional oil). Taste and add additional salt and pepper if desired. This can be made ahead of time and refrigerated for up to 2 days before using.

Pizza dough:
1 ¼ cups warm water (between 105 and 115 degrees F.)

2 ¼ teaspoons active dry yeast (one packet)

1 tablespoon honey

1 ½ cups whole wheat flour

1 ½ cups unbleached white flour, plus additional flour for kneading and rolling

2 teaspoons sea salt

Place warm water in a large bowl or bowl of a stand mixer. Sprinkle in yeast and whisk in honey. Let stand until foamy, 5-10 minutes.

In a separate bowl, mix flours and salt. Add gradually to yeast mixture, either mixing with a wooden spoon or dough hook of a stand mixer until combined. If doing by hand, turn out of bowl onto a floured surface and knead by hand for about 5 minutes, adding more flour if necessary to make a smooth, only slightly sticky dough. If using a stand mixer, knead with dough hook for about 5 minutes, adding more flour if necessary to make a smooth, only slightly sticky dough.

Place dough in an oiled bowl and cover with a damp tea towel. Allow to rise till double in size (about an hour) in a warm, draft-free place.

Place a pizza stone or upside down baking sheet in oven and preheat to 525 degrees F.

Punch down dough and turn out onto floured surface. Divide dough in half and refrigerate or freeze half for another use (or better yet, make 2 pizzas!).

On floured surface, roll/toss dough to make a 12-14 inch round (or sorta round). Place round on pizza stone and bake 90 seconds to 2 minutes. Remove from oven to cooling rack. This can be made ahead of time and wrapped in plastic for up to a day or frozen for a up to a month.

Roasted Veggies:
2 portabella mushroom caps, cleaned, stems removed and gills scraped off

2 large beets, peeled and sliced ¼ inch thick

Extra virgin olive oil

Salt and freshly ground black pepper

Preheat oven to 425 degrees F. Toss beet slices with about 1 tablespoon olive oil and salt & pepper to taste. Place beets in a single layer on a baking sheet. Brush tops and bottoms of mushrooms with olive oil and sprinkle with a little salt and pepper. Place stem side up on baking sheet next to beets. Roast for about 15 minutes, until beets are tender. You may need to remove beets from the pan and roast mushrooms for 5-10 minutes longer, until tender. Slice mushrooms into strips about ½ inch wide. Roasting can be done ahead of time.

To assemble pizza:
Beet green pesto

Roasted beets and mushrooms

1 cup shredded pepper jack cheese

½ cup shredded parmesan cheese

Place a pizza stone or upside down baking sheet in oven and preheat to 525 degrees F.

Just before baking, spread pesto onto partially baked crust (you won’t use all the pesto). Top with roasted beet and mushroom slices. Sprinkle pepper jack and parmesan evenly over pizza. Bake about 5 minutes, until cheese is melted and crust is golden. If you’d like, turn the oven to broil for about a minute or two to brown the cheese slightly. Watch the pizza closely if you do this—it can go from perfect to burned in seconds.

Remove pizza from oven onto large cutting board and cut into wedges. Serves 2-4.

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