Balsamic Veggie Flatbread Pizza

We’re totally loving this Balsamic Veggie Flatbread Pizza!

We're totally loving this Balsamic Veggie Flatbread Pizza!

Alright kids, listen up. I know a few of you are the type to run streaking through my blog with some anti-beet campaign of yours or carry on like my husband who dramatically flails and shrieks: “Nooooooo, Jenny, NO!” (pilots are tres dramatic) None of that, children! Behave yourselves!

After all, beets have feelings too! They were once a living, breathing entity. That is, of course, until I tossed mine in the oven and roasted it into submission.

Bad rap aside, beets are fabulous for you and this beetza is legendary: the sweetness from the tomatoes and balsamic glaze, the creaminess from the salty feta and the peppery bite of baby arugula will make you forget your’re scarfing a pizza covered in beets. Factor in the fragrant herbed garlic and the underlying sweetness of those earthy beets and well… yum! So stick that on your fork and eat it!

Seriously though, give beets a chance.

We're totally loving this Balsamic Veggie Flatbread Pizza!

Balsamic Veggie Flatbread Pizza

Balsamic Veggie Flatbread Pizza

Prep

Cook

Total

Yield 1

Ingredients

  • 1 large or 2 small beets, leaves and stem removed
  • 1 tsp minced + smashed garlic with a pinch of salt added
  • 2 TBSP extra virgin olive oil
  • 1/8-1/4 tsp dried parsley
  • a pinch of oregano
  • 1 garlic naan flatbread or your favorite pizza crust
  • 2/3 cup crumbled feta or goat cheese
  • 1/2 cup baby arugula
  • 3 thin slices heirloom tomato, quartered
  • 1 TBSP balsamic reduction or glaze

Instructions

  1. Grab your beet [or beets if you're cooking a few to nosh on throughout the week!] and get cooking! I'll post my two favorite cooking methods and let you decide which you use! Roasting is great if you're head over heels for roasted veggies and boiling is perfect for a hot summer day where you don't want to heat the kitchen to sauna-like proportions. See post below for both techniques.
  2. While your beets are roasting in the oven or boiling away on the stove, make your garlic spread. Combine minced and smashed garlic with a pinch of salt, olive oil, oregano, and parsley. Whisk and let it sit so the herbs and garlic infuse into the olive oil. This also makes a stellar dip for crusty baguettes.
  3. Preheat your oven or toaster oven to 350 degrees F and spread the garlicky herbed olive oil on your naan before you attempt to drink the entire bowl.
  4. Top with half the feta or goat cheese and add your beets and half of the sliced tomatoes.
  5. Bake for about 15 minutes, directly on the rack, until the crust is golden and crisp.
  6. Top with arugula and remaining tomato and feta and drizzle with a hearty tablespoon or so of sweet balsamic reduction.
  7. Dig in!

Notes

cook time includes the beet boiling/roasting times; but feel free to cook/prep your beets at the beginning of the week and enjoy them on super speedy flatbread pizzas and fresh salads all week long!

Courses entree,

Cuisine pizza

easy stove-top beets:

1. Place the beets in a large pot and cover with water. Bring the water to a boil, reduce to a simmer, and cover. Cook the beets until they are soft when pierced with a fork, about 40 minutes for large beets.  Set a timer and catch up on some emails… or a book… or even that sink full of dishes, since there is no need to babysit the beets.
2. Drain and, while the beets are still warm, remove the ends and skin. They are so easy to peel that all you’ll need is a fork! Slide it over the curves of the beet to nix the skin.  This takes only a minute or two and requires so. little. effort. You can use a knife as well, if you prefer, just resist the urge to fling juice all over the place and analyze the splatter a la Dexter.
3. Slice into thin discs and then into quarters and set aside, or sweeten the deal by grabbing a cup of juice! Bring your favorite juice to a boil and add in the sliced beets until frothy and bubbly. Just a few minutes should do! Orange juice, cherry juice, and pomegranate juice will all infuse the beets with fruity sweetness. This is my favorite method in the history of ever. 

oven-roasted beets:

Heat oven to 400 degrees F. Wrap each beet loosely in aluminum foil and drizzle with a little olive oil before closing it off. Depending on size, prepare to roast for 50-70 minutes. Check around the 40-50 minute mark, beets will be done once they’re easily pierced with a fork. Remove skin via the same method as the boiled beets and, if you’d like, you can use the fruit-bath technique on these as well! 

For either method, store any leftover beets in an airtight container for around 4-5 days.

You can find shelf-stable reduced balsamic glaze in your local grocery store next to the olive oils and vinegar or make your own with your favorite balsamic. I always have a bottle in my fridge and my pantry because I’m often pressed for time and there are great quality versions available! Hello convenience!

Where were we? Oh yes! The beetza! You may now introduce it to your face.

We're totally loving this Balsamic Veggie Flatbread Pizza!

This Balsamic Veggie Flatbread Pizza is quick, easy and delicious!

Though there’s nothing quick about the actual beet cooking process itself, roasting or boiling your bunch-o-beets in advance (I do mine the same day you buy them!) will give you instant access to yummy sliced beets for the next few days to add to salads, puree into soup, slap on sandwiches, and to veg up your pizza!

Plus they basically cook themselves so you have the glorious option to set a timer and peace out.

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Comments

jillian

mmmmm looks so good! on my to-bake list! xo jillian – cornflake dreams

Sprint2theTable

No hatin’ here! I love beets. I have a chocolate beet smoothie almost every day!

Alysia @ Slim Sanity

I would love this. My husband would not. Which means MORE FOR ME.

Kels @ Finding a Skinnier Me

You had me at garlicky flatbread!!

Stephanie The Magpie

I love a naan pizza, but often they are sub -optimal as I use them as a a empty the fridge dinner. I need to get them front and centre on my meal planning – this looks like a good opportunity.

    Jenn @ Peas and Crayons

    I keep a stash of them in my freezer for pizza nights [and days!] since my homemade crust can be a bit of a pain in the butt to make with a baby running around. They make GREAT paninis too!

Katie Arnold

YES PLEASE! 🙂

Ganeeban

Beets make me happy! This pizza looks amazing and if I ever cooked I’d be interested in making it, but I’d order this in a heartbeat if somewhere sold it 🙂 xoxo, ganeeban

Rachel Rinderknecht

My husband would LOVE this! Beets are his absolute favorite 🙂
Blonde with a Chanse

Teesie

Nope. Uh uh. Can’t do it. No beets for me.

Arman @ thebigmansworld

Jenn, hurry the eff up and put dominos out of business. Legit.

Or set up shop in Australia.

Danielle L

I’m on the beet bandwagon, it looks delicious to me. Some food is just so much easier to photograph than others , this has such great colour.

    Jenn @ Peas and Crayons

    Thank you! And yes, really really colorful vivid veggies and baked goods tend to be the easiest to photograph =) I’ll just have to make more of both!

Marnie @ SuperSmartMama

I love beets – you don’t need to sell me on them! Although, I never thought to put beets on a pizza. You are just imaginative… this pizza looks awesome!

Laura @ FitMamaLove

Between you and Fitnessista this week, it looks like I have to try some beets on my pizza soon!

Meghan McCarthy

I drank a glass of golden beets this morning, and they were Yum as well. Yep, I said it. Yum. Bring on the beets.

Audrey O.

I wanted to make an “out of the ordinary” pizza for dinner last night. I have 2 sons and a husband. I gave them categories and listed items under categories that they could choose from. Alot of them were ingredients we hadnt tried before (or at least on a pizza). For example under the greens category, I listed spinach, kale. and arugula. We’ve never had kale or arugula (i know, i know). Everyone chose spinach. Under the “fruits and roots” category, I listed pears, beets, and figs. We’ve never had pears on a pizza. My husband is the only one that likes beets, and we’ve never had figs. (I know, I know. I’m an amateur cook, but learning). Anyway, would you believe they all chose a different item from that category? I didnt want to put them all on one pizza, so I decided “Lets go big” and make 3 different pizza. They chose different items from th meats and veggie categories too, and with a family of 5, 3 pizzas could easily be eaten in 2 days. Well last night I made the pear pizza and the fig pizza. The fig pizza “won” overall. I didnt get to the beet pizza becauae we didnt like the crust we ended up making, and well, beets just take to long to cook. I’m prepared today tho. I’m roasting the beet this afternoon and then having hubby bring home a flatbread after work, so I found your website looking for a beet flatbread recipe. I like that yours even has the arugula (even tho we dont have any as the spinach won over) and the cheese that won over on all 3 pizzas was the goat cheese. We’ve had it on salads, but not on pizza before (I know, I know). Anyway, I’ll be making this recipe tonight, sub spinach for arugula. Thanks for sharing.

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