Rustic Beet and Caramelized Onion Pizza

Rustic Beet and Caramelized Onion Pizza

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Roasting the beets brings out their sweetness and mellows their earthy flavor, pairing perfectly with the caramelized onions. The creamy goat cheese adds a fresh tang to this delicious pizza.




1 ball (16 ounces) organic pizza dough

7.5 ounces organic heirloom tomato sauce

4 ounces Mozzarella cheese, grated

2 beets, roasted then sliced into 1/8” slices

3 tablespoons olive oil, divided

1 large onion, thinly sliced

1 tablespoon fresh rosemary, minced

½ teaspoon sea salt

¼ teaspoon cracked black pepper

1 small log (4 ounces) goat cheese, sliced (optional)



Preheat oven to 450° F.

Wash, clean and cut off the stems of the beets. Rub them in 1 tablespoon olive oil (without peeling). Wrap them in aluminum foil and roast them in the oven on a sheet pan, about 15 minutes. (The foil lets them steam and the peel should come off easily). Peel and slice into 1/8" slices and set aside.

Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat. Cook the onions until caramelized and turn golden brown, about 5 to 8 minutes. Set aside.

Place the dough on a sheet pan dusted with cornmeal. If using a pizza stone, follow manufacturer's instructions.

Gently stretch the dough, with lightly floured hands, into a 14-16” circle, and spread sauce to ½” from the edges.

Sprinkle the cheese evenly across dough.

Lay the roasted beet slices evenly over the cheese, then lay the caramelized onions evenly over the pizza. Sprinkle with minced rosemary, salt and pepper.

Bake until the crust is crispy & cheese melts, about 12-14 minutes depending on your oven. Add the goats’ cheese on during the last 5 minutes of baking.


vegetable plate

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