Yield: 1 14in Pizza Prep Time: 20 minutes Cook Time: 57 minutes Total Time: 77 minutes
Ingredients:
Pizza Dough (You can buy pizza dough or use a recipe. See notes below.) 3 oz Gorgonzola 2 oz Fresh Mozzarella 1 tbsp Balsamic Vinegar 2 ½ tbsp Water 2 small Beets 6 Brussels Sprouts 1 cup Arugula Balsamic Reduction (Optional)
Directions:
Prep your pizza dough. Let it rise for at least an hour. Preheat your oven to 400 degrees. Trim the stems and greens off the beets. Wrap the beets in aluminum foil and place on a baking sheet. Bake them for about 35 mins. Blend 2oz of gorgonzola, balsamic vinegar and water until smooth. Trim and slice the brussels sprouts. I shredded mine a bit after slicing. Slice the mozzarella and cut the slices in half. Once the beets are done, let them cool for about 10 minutes. Once cool, peel the beets with your hands. The skin should come right off. Slice the beets. Sprinkle cornmeal on the pizza pan. Stretch the dough and place on the pizza pan. Top it with the gorgonzola balsamic sauce, cheese, and veggies. Bake the pizza at 400 degrees for 22 minutes. Once done, you can drizzle some balsamic reduction. Enjoy!Notes:
1. I personally use Bobby Flay’s pizza dough recipe. Here’s the link: https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714 2. I use gloves to handle beets. They stain everything. You should be able to pick up some food prep gloves at your local grocery store.
