Roasted Beet, Caramelized Onion, and Goat Cheese Pizza (Pizza Night!)

Last Friday I had a whole lot to say before I got to the pizza recipe.  Today I'm keeping it short and sweet.  Which do you prefer?

It wasn't enough to do one (or three) beet pizzas.  No, I have more beet tricks up my <hopelessly stained> sleeve.  I suspected, from this appetizer, that I'd like the combination of roasted beets and goat cheese on a pizza.  I hoped that the addition of caramelized onions would punch it up a bit.

I was not disappointed.  Neither was my spouse.  The kids . . . didn't volunteer to try this one.

This is a pretty pizza, all neon-pink beet juice bleeding onto the white goat cheese.  Could be cute for a Valentine's day pink-themed meal, if you don't want to go all beet-crusty on your loved ones.  I'll try it again when my arugula (rocket) is ready just to see how that looks/tastes.  Meantime, the garlic oil was still a nice base for the beets.

Roasted Beet, Caramelized Onion, and Goat Cheese Pizza

1 clove roasted garlic (how I do mine, here)

1/4 cup (60 ml) olive oil, warmed--(I use about 2 Tablespoons worth on a pizza)

1 pound pizza dough (link to my Pizza Primer)

1 cup diced roasted beets (mine were 1 hour at 400 degrees Fahrenheit in an oiled foil pouch)

1/4 cup caramelized onions (did these in the crock pot overnight)

2.5 ounces goat cheese

1/2 cup shredded fontina cheese

freshly ground pepper

Preheat oven to 450 degrees Fahrenheit.  If you've got a baking stone, preheat it as well.  If not ;( just use a cookie sheet which doesn't need pre-heating.  Smush the garlic into the warmed oil (I do this in a small bowl).  On an oiled piece of parchment paper, stretch out your dough in a pleasing shape.  Or the shape that the dough is going to assume whether you like it or not!  Brush the dough with the garlic oil. Scatter the beets across the top of the oil.  Put dabs of goat cheese artfully around the beets.  I'm serious!  With muffins I tell you to just dump everything in together.  Not so with pizza.  Extra points for artfulness.  Top with an even layer of fontina cheese.  Grind a healthy amount of fresh pepper over top the pizza.  Slide the whole thing, parchment and all, into the hot oven on the baking stone or cookie sheet.  Bake for 5-8 minutes.  Shake the pizza off the parchment, directly onto the stone.  Or sheet.  Bake an additional 3-8 minutes or until the cheese is browned and bubbly. Cool on a wire rack, then slice and serve.  Enjoy!

This pizza (well, the post, that is) is shared with the Farm Girl Friday Blog Fest at Let This Mind Be In You and the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty, What's In The Box at In Her Chucks, Food On Friday,

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