We’re totally caring this Balsamic Veggie Flatbread Pizza!
Alright kids, pay attention. I know some of you are the sort to perform streaking through my blog site with some anti-beet strategy of yours or keep on like my hubby who significantly flails and shrieks: “Nooooooo, Jenny, Simply no!” (pilots are usually tres spectacular) None of this, children! Act yourselves!
In the end, beets have emotions too! These were once a full time income, breathing entity. That’s, needless to say, until I tossed mine within the stove and roasted it into distribution.
Bad rap apart, beets are fantastic for you which beetza is famous: the sweetness from your tomato vegetables and balsamic glaze, the creaminess from your salty feta as well as the peppery bite of child arugula can make you neglect your’re scarfing a pizza protected in beets. Element in the fragrant herbed garlic clove and the fundamental sweetness of these earthy beets and nicely… yum! Therefore stick that on your own fork and consume it!
Seriously though, provide beets the opportunity.
COURSE MAIN COURSE
CUISINE AMERICAN
KEYWORD VEGGIE FLATBREAD PIZZA
PREP TIME 10 MINUTES
COOK TIME 45 MINUTES
TOTAL TIME 55 MINUTES
SERVINGS 1 SERVING
Ingredients
- 1 large or 2 small beets (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
- 1/3 cup crumbled feta or goat cheese
- 1/2 cup baby arugula
- 3 thin slices heirloom tomato (quartered)
- 1 TBSP 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!
Recipe Notes
Cook time consists of the beet boiling/roasting occasions; but feel absolve to prepare/prep your beets at the start of the 7 days and revel in them on very quick flatbread pizzas and new salads all 7 days long!
