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.
Balsamic Veggie Flatbread Pizza
This Balsamic Veggie Flatbread Pizza is quick, easy and delicious!
For a speedy shortcut, you can use the pre-cooked beets they have in the produce section of the grocery store. I’ll include some tips in the post on different cooking methods for tasty homemade beets. They’re gloriously meal-prep friendly too!
Balsamic Veggie Flatbread Pizza
Ingredients
- 1 beet (leaves and stem removed)
- 1 tsp minced garlic (mix in 1/8 tsp salt to the garlic)
- 2 TBSP extra virgin olive oil
- 1/8-1/4 tsp dried parsley
- a pinch of oregano
- 1 garlic naan flatbread or fluffy pita bread
- ⅓ cup crumbled feta or goat cheese
- ½ cup baby arugula
- 2-3 thin slices heirloom tomato (quartered)
- 1 tsp sweet balsamic glaze
Instructions
- 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.
- 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.
- 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.
- Top with half the feta or goat cheese and add your beets and half of the sliced tomatoes.
- Bake for about 15 minutes, directly on the rack, until the crust is golden and crisp.
- Top with arugula and remaining tomato and feta and drizzle with a hearty tablespoon or so of sweet balsamic reduction.
- Dig in!
Notes
Nutrition
easy stove-top beets:
- 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.
- 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.
- 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.
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.
hungry for more?
- Veggie Lovers Spaghetti Squash Pizza Boats
- Three Cheese Pesto Spinach Flatbread Pizza
- Cheesy Kale Stuffed Sweet Potatoes with Havarti and Garlic
- Stuffed Mushroom Casserole
If you get a chance to try this veggie flatbread pizza, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
I love the beets on this flatbread! Such a great addition.
I love everything about this gorgeous, healthy recipe! I made this delicious flatbread pizza this evening, and there was not one piece left. So. Darn. Scrumptious!
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.
I drank a glass of golden beets this morning, and they were Yum as well. Yep, I said it. Yum. Bring on the beets.
Between you and Fitnessista this week, it looks like I have to try some beets on my pizza soon!
Do it!!!
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!
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.
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!
Jenn, hurry the eff up and put dominos out of business. Legit.
Or set up shop in Australia.
You know I want to! We talk about spending a year down undahhhh all the time! =)
Nope. Uh uh. Can’t do it. No beets for me.
My husband would LOVE this! Beets are his absolute favorite 🙂
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
YES PLEASE! 🙂
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.
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!
mmmmm looks so good! on my to-bake list! xo jillian
You had me at garlicky flatbread!!
I would love this. My husband would not. Which means MORE FOR ME.
Haha that’s exactly how it works around here too! I get it all!
No hatin’ here! I love beets. I have a chocolate beet smoothie almost every day!
I’ve never had chocolate and beets together! I’m intrigued!