Beet and goat cheese pizza
Prep Time
Cooking Mode
125 mL (½ cup) cup olive oil
30 mL (2 tbsp.) tbsp. fresh basil
30 mL (2 tbsp.) tbsp. fresh flat-leaf parsley
30 mL (2 tbsp.) tbsp. fresh thyme
2 garlic cloves, finely chopped
To taste salt and pepper
To taste Sensations by Compliments, Original Thin Pizza Crust
4 red beets
1 container (113 g) oz Sensations by Compliments Goat Cheese Crumbles
250 mL (1 cup) cup arugula
To taste freshly ground pepper
125 mL (½ cup) cup olive oil
30 mL (2 tbsp.) tbsp. fresh basil
30 mL (2 tbsp.) tbsp. fresh flat-leaf parsley
30 mL (2 tbsp.) tbsp. fresh thyme
2 garlic cloves, finely chopped
To taste salt and pepper
To taste Sensations by Compliments, Original Thin Pizza Crust
4 red beets
1 container (113 g) oz Sensations by Compliments Goat Cheese Crumbles
250 mL (1 cup) cup arugula
To taste freshly ground pepper
Directions
1Preheat the barbecue to medium and oil the grill.
2Whisk together the oil, herbs, and garlic in a medium-size bowl. Season with salt and pepper.
3Cook one side of the pizza on the grill for 1 minute.
4Remove pizza crust from grill with tongs and brush with 80 mL (⅓ cup) of oil mixture onto grilled side. Set the remaining oil mixture aside.
5Distribute sliced beets on crust and top with goat cheese crumbles. Put pizza back on the grill and cook about 4 minutes or until some of the cheese turns golden brown and the edge of the crust is crispy.
6Place pizza on a cutting board or a large serving dish, garnish with arugula, season with pepper, and drizzle with remaining oil mixture.
7To cook beets, peel them and cook in boiling, salted water for about 30 minutes or until tender.
8Precooked beets are available for purchase in the produce department.
Disclaimer
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Personal Note
Personal Note