Beet and Potato Skillet Pizza


This pizza was amazing because I realized before even making it that it would not be the perfect slice you get with the right wood burning, pizza making oven. This has a thick puffy crust and gives the slight impression of flatbread. I still have yet to find the perfect pizza crust that rolls out into a thin crust that even my everyday oven doesn’t ruin.


This is easy and delicious, but it tastes more like a flat bread than a pizza (to me anyway). I’m just trying to prepare you for the perfect weeknight pizza eating experience.


So if we are prepared, than we can continue.


Alright, now I know that beets aren’t exactly the favorite vegetable, they are pretty and healthy, but it is so frustrating because rarely do you find a recipe that makes them actually taste good, well that was me until a few months ago when I made a life changing discovery about beets.


I have never been one to love beets until I realized that there actually is a way to have the gorgeous color of beets, with a sweet flavor and none of that undesirable overpowering beetyness that is what has made me always feel that beets were actually evil disguised in this awesome bleeding red that colors your hands. Which, I guess, could be interpreted as evil, since it is blood red…


Now the secret to beets in roasting them, it makes them sweet and it transforms them into a soft, beautiful vegetable that doesn’t even stain your hands…


So this is a must try. And make over and over again, every time you are craving that delicious fluffy bready yet pizza like equilibrium. Yes. Make it! Yum.


That is my advertisement for it. May not be convincing, but I’ll let you bet the judge.


1 large beet
2 Yukon gold potatoes
1/4 cup, 1 teaspoon and 1 tablespoon olive oil (split)
1/4 cup thyme
3 cloves garlic, minced
1/2 pound ricotta
1/2 pound mozzarella, shredded
2 shallots
Smitten Kitchens Lazy pizza crust
a large cast iron pan

In advance – Smitten Kitchens Lazy Pizza crust and… Preheat the oven to 400 farenheight. Rub the beat down with the teaspoon of olive oil. Place in a small pan and tent the pan by putting aluminum foil over the pan. Roast for about 40-50 minutes until a fork can puncture the flesh easily. Allow to cool until it is easy to handle. About an hour. Or do this step in advance. You can make it the day before… after the beets are cooled, peel them and slice them into 1/2 centimeter rounds.
Slice the potatoes thinly, and place in a large glass pan. Toss with a tablespoon of oil. Bake in a 400 degree oven for about 30 minutes until they are soft, and taste good…

Spread the dough out over your large cast iron pan. if you read SmittenKitchens description you will see that the dough isn’t really meant to be rolled. So just pull at it, trying to get it to spread across the whole skillet.

In a small skillet, add the 1/4 cup oil, half of the thyme and the minced garlic. Cook for about 5 minutes until toasted so that the oil has the flavor of the thyme and garlic. Pour this over your crust and spread it out as evenly as possible. Add the roasted potatoes. Add the shallots on top of the potatoes. Now layer the beets on top. Using a melon baller, cover the pizza in little balls of ricotta. Sprinkle the mozzarella over this and finally sprinkle the remaining half of the thyme over the whole pizza. Cook the pizza at 350 degrees for 30-35 minutes, until the cheese on top is golden brown.


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