Roasted Beet and Onion Pizza

This recipe is my entry into the Somerville Winter Market recipe contest. I took careful note of your suggestions, and came up with this Roasted Beet and Onion pizza. I wanted to use simple and abundant winter produce, and beets and onions fit the bill. And because just about everyone loves pizza, it’s a great way to introduce less familiar produce such as beets.

I chose to use whole grain pizza dough, which you could make on your own or purchase from a bakery or grocery store. Smoked paprika is one of my favorite new spices, and I love the way it tastes with balsamic vinegar. And finally, the cheese was purchased from Robinson Farm, with a creamy texture and nutty taste.

Putting it all together, this certainly isn’t a traditional pizza, but hopefully something you will like just as much as I did! The pizza has a sweet and earthy tone, and it makes a hearty meal. The vegetables could be roasted on the weekend, and then used to make an easy weeknight dinner. If you’re lucky, you’ll have a piece leftover for lunch the next day.

1 lb. whole wheat pizza dough
5 onions, peeled and thinly sliced
5 golden beets, scrubbed, trimmed, and diced
2 T balsamic vinegar
2 T olive oil
1 t smoked paprika
3/4 c. shredded cheese, such as Robinson Farm ‘A Barndance’
Set dough in a glass bowl coated with cooking spray, and cover with a towel. Place onions, beets, vinegar, and oil in a baking dish and toss well. Roast at 400F for 60-90 minutes, or until beets are tender.

When pizza dough has come to room temperature, spread dough onto a greased cookie sheet. Top with beet mixture, paprika, and shredded cheese. Bake at 400F for 12-15 minutes.

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