Roasted Beet Pesto Pizza

Beets and I have a long and sordid history.  I will not go into details, but let's just say that though I don't mind the taste of beets, that is about all on which we agree.  In fact, I have declared myself "beet sensitive" without going to the point of saying that I am allergic.  And yet, I keep trying.  I want to like beets, and I want them to like me.  I guess I am stubborn like that.

I have actually requested substitutions for beets with my CSA, but recently there was a mistake and I received beets in my produce bag.  I decided that it was an opportunity to forge ahead with my relationship and give it another go.  I came across this beet pesto recipe and the accompanying pizza recipe that used it and I decided that pizza may just be our common ground.  I was so right.

The pesto appealed to me because the beets are roasted first and then combined with many other yummy ingredients.  When you then put it on naan flatbread and top it with mozarella, spinach (or kale), and goat cheese?  Mmmmm...a match made in heaven.  And for the record, my kids couldn't get enough of this and my mom, an avid beet hater, loved it, too!


INGREDIENTS:

Pesto:

• 1 cup red beets, chopped and roasted (about 1 medium beet) 
• 3 cloves garlic, roughly chopped 
• ½ cup walnuts, roasted 
• ½ cup parmesan cheese, grated 
• ½ cup olive oil 
• 2 tablespoons lemon juice 
• Salt to taste 

Pizza:

• Naan bread
• Mozzarella cheese
• spinach or kale
• Goat cheese
• Pesto from above

DIRECTIONS:

For the pesto:

1. Preheat the oven to 375 degrees F. 
2. Wash and scrub the beet and pat it dry. Chop it into ½” cubes and place it on a sheet of foil. Wrap the chopped beet in foil, making a foil packet. Place the packet on a baking sheet. 
3. Roast in the oven for 50 minutes, or until beets are soft and juices are seeping out. Allow beets to cool completely. (I did this the day before I made the pesto, while I was making another meal.)
4. Add all ingredients except for the oil to a food processor or blender and pulse several times. 
5. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached 

For the pizza:

1. Preheat oven to 415 degrees.
2. Spread the pesto on the Naan bread or pizza crust.  Top with Mozzarella, spinach, and goat cheese.
3. Bake 10-15 minutes or until cheese is melted appropriately.

Difficulty: easy, though a touch time-consuming if you don't plan ahead
Time: Pesto - Prep Time: 5 minutes, Cook Time: 50 minutes (there is also cooling time involved); Pizza - Prep Time: 2 minutes, Cook Time: 10-15

Source: http://www.theroastedroot.net/roasted-beet-pesto/

Pita Pizzas

As we try to eat healthier, we've tried to eliminate going out to eat as often.  I recently read an article by Mark Bitman in TIME (October 2014) magazine where he was encouraging people to cook at home. He mentions that cooking at home is likely to have 200 calories fewer than the food you eat at a restaurant.

We love our Friday pizza!  It has been fun to cash-in the kids' Book-It reward but anything can get out of control. As a family, going our every week is costly in more ways that one.  These pita pizzas were amazing!  I even added some spicy chicken leftovers.

INGREDIENTS:

• 100 % whole grain pitas
• 1 T Olive oil
• Mozzarella cheese, shredded
• Pizza sauce (I use organic, natural sauce)
• Feta cheese, crumbled
• Assorted veggies

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.  
2. Brush olive oil onto pita bread.
3.  Top with sauce, spread.
4. Add cheeses and your favorite veggies.
5. Bake until cheese is melted.

Pizza Fondue

When we go to a party or host a crowd at our house, I always search around for a good sounding appetizer to make before often falling back to the tried and true.  At a recent gathering, I was inspired to try a new dip - and it was a major hit. Everyone who tried it raved about it and went back for more.  If you don't have a fondue pot, you can use a small crock pot or even a hot plate under a small casserole dish to keep the dip warm.

INGREDIENTS:

• 1 Tbsp olive oil
• 1 medium onion, small dice
• 1/2 pound sweet Italian sausage (or ground beef, but I have only used sausage)
• 2 cloves minced garlic
• 1 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 2 jars of pizza sauce (about 28-30 oz total)
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups shredded Monterey Jack (or cheddar)
• 1 loaf Italian bread, cubed

DIRECTIONS:

1. Heat olive oil in a sauce pan over medium heat.  Add onions and saute until translucent, stirring frequently. 
2. Add meat to the pan and cook, breaking into small pieces while cooking.  When the meat is almost done, add the garlic, oregano, salt, and pepper.
3. Once the meat is cooked through, reduce heat to medium low, add the pizza sauce and stir well.  Then add the cheeses and stir until all of the cheese is completely melted. Transfer to fondue pot or desired serving dish.  Serve with cubed bread for dipping.

Difficulty: easy

Time: 20 minutes

Source: www.dawnoffood.com