Favorite Recipes of Maverick Swaniel Harrienger











{October 5, 2014}   Roasted Beet Pizza [Pizza alla Barbabietola Arrostito] (Cooking Light: Crave! [2013], page 59)

1 4 ounce golden beet
1 T yellow cornmeal
Homemade Pizza Dough
1 t olive oil
.5 c crumbled feta cheese
.25 c vertically sliced shallots
.25 t kosher salt
1 t honey
1 t rosemary leaves

1.  Preheat oven to 450 degrees F.
2.  Leave root + 1″ of stem on beet; scrub with brush.  Wrap beet in foil. Bake at 450 degrees F 40 m.  Remove from oven; cool.  Trim off beet root; rub off skin.  Cut beet in half crosswise; thinly slice halves.
3.  Position oven rack in lowest setting.  Place pizza stone or heavy baking sheet on rack.
4.  Increase oven temperature to 500 degrees F.  Preheat pizza stone or baking sheet 30 m before baking pizza.
5.  Sprinkle cornmeal on baking sheet without raised edges.  Roll dough into 10″ circle on prepared pan.  Gently brush oil over dough.  Arrange cheese, beet slices, and shallots evenly over dough, leaving .5″ border.  Slide dough onto preheated pizza stone or heavy baking sheet, using a spatula as a guide.
6.  Bake at 500 degrees F 8 m.  Remove from pizza stone.  Sprinkle with salt, + drizzle with honey.  Sprinkle with rosemary.  Cut pizza into 8 wedges.

Serves 8.

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