Roasted Beet Pesto Pizza

Roasted Beet Pesto Pizza

Roasted Beet Pesto Pizza

You can’t please everyone…….but sometimes you find someone who appreciates the out of the ordinary recipe. I made a Roasted Beet Pesto Pizza for Tim and I. It was incredibly tasty and we both really enjoyed it. Beets are not everyone’s cup of tea and the color can be off putting to some…….unless they know how great beets are!

I went for my routine Mammogram and was talking to the tech about food. I told her about writing the blog and gave her one of our cards. She mentioned the fact that she liked simple things without odd ingredients. I told her about the pizza and although she didn’t turn up her nose, I could tell it might not be her thing. She proceeded to tell me one of her co-workers really liked beets and she would tell her about the blog.

After I was finished, as I was leaving the co-worker ask if I was the blog lady…..too cute. I said I was and she in a pleading voice said “Please tell me there is goat cheese on your pizza”. She said she had been to a restaurant that had a beet pizza and it had goat cheese……guess what….. mine does!!

Roasted Beet Pesto Pizza

Mine also has spinach, and mozzarella cheese. I bought a crust……way easier if you are in a time crunch like I am so much these days. I made the beets into a pesto……….walnuts, garlic, parmesan, and olive oil. Whatever you do with beets, roast them first, it makes them sweeter, and a breeze to peel.

I plant them every year in my garden, and when I harvest them, I roast them all. I line a sheet pan with foil, wash the beets leaving about an inch of the top and the tap root……that long mouse tail looking part………I put them on the lined sheet and cover them with foil, into a 400* oven for 45 minutes to an hour, depending on the size of the beets. Let them cool slightly, peel them, cutting off the stem and tap root. Then I freeze them. They freeze beautifully, so when you need them for a recipe….. boom…..you have them, roasted and ready to go.

So, for this recipe I smeared the beet pesto on the crust, topped it with baby spinach and the cheeses, and into the oven for 15-20 minutes………Roasted Beet Pesto Pizza.
If no one but the tech at the hospital tries this, I will have made one person happy…….wait three as I said, Tim and I really liked it, so don’t be put off by the color or the idea of beets, roast them and give Roasted Beet Pesto Pizza a try……..

Roasted Beet Pesto Pizza Collage

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Roasted Beet Pesto

  • Author: Marty Boyd

Ingredients

  • 1 cup red beets, roasted
  • 3 cloves garlic, roughly chopped
  • ½ cup walnuts, roasted
  • ½ cup parmesan cheese, grated
  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • Salt to taste

Instructions

  1. Add all ingredients except for the olive oil to a food processor or blender and blend briefly
  2. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick try adding a small amount of water until pesto is smooth.
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Roasted Beet Pesto Pizza

  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 1 pre- made pizza crust such as Boboli
  • 1 cup beet pesto
  • 2 cups spinach, thinly sliced
  • 1.5 cups mozzarella cheese, grated
  • 2 ounces goat cheese, crumbled

Instructions

  1. Pre-heat oven to 400*
  2. Spread 1 cup Beet Pesto on pre- made pizza crust. Top with spinach, mozzarella cheese, and goat cheese
  3. Bake pizza for 20 to 25 minutes or to desired crisp.
  4. Allow pizza to cool 5 minutes before serving.

 

Asparagus Goat Cheese Pizza

Asparagus Goat Cheese Pizza

Asparagus Goat Cheese Pizza

As our asparagus patch winds down for it’s first productive year, I wanted to make something different with our last cutting.

How about Asparagus Goat Cheese Pizza? I ran across a recipe that was written in…..you guessed it French (if you are new to our blog I am a huge French/France fan). Now translations sometimes do not go as you plan. Some words do not translate into the same products or instructions…….well lets just say, if I ever had to cook in France I may not do so well…….

That being said, I decided that perhaps my best approach was to make my own recipe and forget the translation. If you would like to see the original recipe take a look at the  La popotte de Manue website. It is all written in French but is a very pretty website.

So, on to my version, I liked the idea of the asparagus and goat cheese, and adding bacon…….well, its bacon…… you can add bacon to anything and have a winner!

We always have onions on pizza, and red onions have the color and taste that are just right for this pizza. I wasn’t sure about the cream and egg mixture as the “sauce” but it lent a creaminess when mixed with all the other ingredients.

You can make your own dough or buy a ready made dough. Do use dough and not a pre made crust, as you need to make a rim so the egg mixture stays on the pizza, and isn’t a giant mess in the bottom of your oven.

So, for our final cut of asparagus, we give the Asparagus Goat Cheese Pizza a big thumbs up and we think you will too!!!!

Asparagus Goat Cheese Pizza Collage

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Asparagus Goat Cheese Pizza

Asparagus Goat Cheese Pizza
  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 1 fresh pizza dough
  • 2 cups asparagus, cut into 1 inch pieces
  • 4 slices bacon, cooked and crumbled
  • 1/2 small red onion, sliced thinly
  • 3 oz goat cheese, crumbled
  • 2 eggs
  • 2 oz heavy cream
  • Salt and pepper
  • Basil for garnish

Instructions

  1. Preheat oven to 400*
  2. Cook bacon until crisp, cool, crumble and set aside.
  3. Slice red onion and set aside.
  4. Cut asparagus into 1 inch pieces and set aside.
  5. Prepare the pizza dough. You can make your own dough or use a purchased dough. Roll dough into a 12 inch round and place on pizza stone or cookie sheet.
  6. Whisk together the cream and eggs, salt and pepper.
  7. Place the asparagus,bacon, red onion and goat cheese on the dough. Pour the egg cream mixture over the top.
  8. Bake at 400* until crust is browned and the topping is starting to turn golden, about 15-20 minutes. Garnish with basil.
  9. Slice and enjoy!

 

Potato Crusted Breakfast Pizza

Potato Crusted Breakfast Pizza 

Sunday morning breakfast at the Boyd’s…………Pizza????? Pizza you say……..not the kind that is cold and left over from the night before, but a hot from the oven breakfast pizza. Potato Crusted Breakfast Pizza!

It’s everything from breakfast formed into a pizza. Hash browns (crust), topped with eggs, bacon, and cheese. I have seen recipes for breakfast pizza before, but always on a bread type crust…………..  I guess that is like toast? But I liked the idea of crispy hash browns,  with a nice egg on top, and smokey bacon. The cheese is just an added bonus, after all who doesn’t like cheese. Tim put salsa on his, I’m that ketchup on eggs crazy person, so that was my choice, but we both tasted pre-condiment and it was great. So, whatever your condiment choice, Potato Crusted Breakfast Pizza is a nice change of pace for your Sunday breakfast.

Potato Crust Breakfast Pizza Collage

 

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Potato Crusted Breakfast Pizza

Potato Crusted Breakfast Pizza

Breakfast Pizza……..

  • Author: Marty Boyd

Ingredients

  • Crust:
  • 1-20oz package Simply Potatoes, shredded hash brown style
  • 1 egg
  • 1/2 cup 6 Cheese Italian shredded cheese
  • 1 teaspoon Italian seasoning
  • Topping:
  • 1 1/2 cups 6 Cheese Italian shredded cheese
  • 6 slices applewood smoked bacon diced and cooked
  • 4 eggs
  • 1/2 teaspoon Italian seasoning

Instructions

  1. Preheat oven to 450*
  2. In a large bowl mix the hash browns, 1 egg, 1/2 cup cheese and 1 teaspoon Italian seasoning until well blended.
  3. On a pizza stone or cookie sheet sprayed with non-stick spray shape the potato mixture into a circle making a lip around the outside edge to form your crust.
  4. Bake crust in preheated oven for 20 minutes.
  5. Remove crust and top with 1 1/2 cups Italian cheese, the 4 eggs, cooked bacon and sprinkle with Italian seasoning . Return to the oven for an additional 15 minutes or until the eggs are cooked to your desired donees. 15 minutes makes the eggs over medium.
  6. remove from the oven and sprinkle with chopped parsley and cut into wedges to serve.

Notes

You may add more eggs depending on the number you wish to serve.