Bon Beetza

Beets on pizza? I know, I know. Have I gone mad? But trust me, I've made this for various skeptical buds, and they always come back for another slice. New season, new slice. Let yourself be surprised!

Makes 1 pizza

Up to 1.5 hours

Ingredients

1 lb pizza dough, brought to room temperature

1 medium beet, peeled and diced into ½-inch cubes

1 red onion, thinly sliced

1 large fennel bulb, thinly sliced (reserve fronds if available)

½ cup pesto

4 Tbsp fig jam

¾ cup low-moisture mozzarella, shredded

3 oz goat cheese

½ cup grated Pecorino Romano

2 Tbsp extra virgin olive oil

½ tsp dried oregano

½ tsp dried basil

Pinch of sea salt & pepper

2–3 oz prosciutto

Garnishes:

Fresh arugula

Fennel fronds (from fennel above)

Basil

Balsamic vinegar or glaze

Instructions

1. Before starting, bring the dough to room temperature.

2. Preheat oven to 400°F. Toss diced beets with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized. Set aside to cool.

3. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add onion and fennel with a pinch of salt and cook slowly, stirring occasionally, until soft and golden, about 20 minutes. Season with pepper, oregano and basil, then remove from heat.

4. Preheat oven to 475°F (or as hot as your oven allows). Stretch dough into a 12–14 inch round and place on a parchment-lined baking sheet or pizza stone.

5. Brush the dough with a coating of fig jam, then spread a thin layer of pesto over the fig base. Sprinkle with mozzarella, then layer on roasted beets, caramelized onion and fennel. Dot generously with crumbled goat cheese, spacing it so each slice gets pockets of tangy richness. Finish with grated Pecorino.

6. Bake for 10–14 minutes, until crust is golden and cheese is bubbling.

7. Remove from oven and immediately drape prosciutto over the hot pizza. Garnish as you like and enjoy.