Ingredients
>
1 lb fresh or frozen (thawed) pizza dough
>
1/2 cup part-skim ricotta
>
2 tbsp prepared pesto
>
2 medium beets (about 1/2 lb)
>
3 tbsp olive oil, divided
>
4 oz goat cheese
>
1 tbsp finely chopped parsley, for garnish (optional)
Steps
1
Preheat oven to 450°F. Remove the pizza dough from refrigerator and allow to warm up to room temperature. Line a large baking sheet with parchment.
2
Meanwhile, in a small bowl, stir together the ricotta and pesto. Season with salt and pepper to taste. Peel the beets and cut into very thin slices. Add beets to a medium bowl and toss with 2 tbsp oil. Season with salt.
3
Stretch and roll the pizza dough into a 13x10-inch rectangle. Arrange on prepared pan. Spread ricotta mixture on dough, leaving ½-inch border. Brush border with remaining 1 tbsp oil. Arrange beet slices over ricotta. Crumble the goat cheese on top.
4
Bake 25–28 min., until crust and cheese are golden brown and beets are tender. Garnish with the parsley, if desired.
