You don’t have to be a master chef to enjoy homemade gourmet pizza tonight! Using store-bought dough, you can make an incredible pizza unlike anything you’ve ever tasted. Sweet, caramelized onions and beautiful roasted beets give it robust flavour, and the ricotta and goat cheese make it unbelievably rich and creamy. Go beyond pepperoni and treat your family to a truly tasty slice.
Yield: 1 14-inch / 35 cm thin crust pizza, or 1 12-inch / 30cm regular crust pizza
Prep Time: 20 minutes
Cook time: 1 hour 20 minutes
Ingredients:
For the Beets:
- 2 large beets (330 g) peeled and cut into ½ inch (1 cm) cubes
- 15 ml / 1 tbsp melted Crystal margarine
- 4 g / 2 tsp minced rosemary
For the Red Onions:
- 12 g / 1 tbsp Crystal margarine
- 250 g / 1 large red onion, sliced
- 15 ml / 1 tbsp balsamic vinegar
For the Herbed Ricotta:
- 237 g / 1 cup smooth ricotta
- 2 g / 1 tsp minced fresh thyme
- 2 g / 1 tsp minced fresh rosemary
- 2 g / 1 tsp minced fresh oregano
- 5 g / 1 clove garlic, minced
- 3 g / ½ tsp salt
- 2 g / ½ tsp freshly ground pepper
For the Pizza:
- 1 (454 g / 1 lb) store-bought pizza dough
- 30 ml / 2 tbsp Crystal margarine, melted
- 10 g / 2 cloves garlic, minced
- 4 g / 2 tsp minced rosemary
1 227 g / 8 oz log of goat cheese - 40 g / 2 cups arugula
- 5 ml / 1 tsp lemon juice
Directions:
For the Beets:
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Place beets in foil, drizzle with Crystal margarine and sprinkle with rosemary. Fold up into a bundle, transfer to prepared baking sheet and bake in preheated oven for 40-60 minutes, or until beets are easily pierced with a knife. Let cool.
For the Red Onions:
- Melt Crystal margarine in a medium frying pan over medium-low heat. Add onions and cook, stirring occasionally, until caramelized; about 30 minutes. Pour in vinegar and cook for an additional minute. Remove from heat and let cool.
For Herbed Ricotta:
- Stir together all ingredients and set aside.
For the Pizza:
- Increase oven temperature to 450°F (232°C) and line a large baking sheet with parchment paper.
- On a lightly floured surface roll out dough into a 12-inch (30 cm) circle for a regular crust pizza, or a 14-inch (35 cm) circle for a thin crust pizza; transfer to prepared baking sheet.
- Mix together melted Crystal margarine, garlic, and rosemary, and evenly brush over dough. Dollop ricotta mixture around dough and top with caramelized onions and roasted beets. Top with crumbled goat cheese.
- Place in preheated oven and bake for 15-17 minutes, or until crust is golden and cheese is melted.
Chef’s Notes:
- If you are having trouble rolling out your pizza dough, cover it with a dry, floured cloth and allow it to rest for 10-15 minutes and then continue to roll.
- Make this pizza into individual pizzas by using 4 naan breads instead of pizza dough.
