Roasted Beet, Ricotta and Arugula Pizza with Cornmeal Dusted Crust


With the leftover fresh beets from our anniversary meal, we decided to make a roasted beet pizza. Sadly, James resisted my suggestions of feta or goat cheese, as the recipes I’d seen suggested – but fortunately, his idea of using ricotta instead worked out very well!

Our version was inspired by these, found on Veggicurious and A Good Appetite but made with (light!) ricotta cheese. James suggests roasting the beets at 300-350 instead of 450, and also rolling the crust out in cornmeal (we used premade frozen crust found at Sprouts for less than $2), then brushing with olive oil before adding ingredients, and finally, adding salt and pepper before serving.

Monday might be pizza night from now on!

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