This is a twist on the roasted beet pizza I've already shared. A much simpler, more mild version. Quiet, unassuming goat cheese takes the place of sharp, aggressive feta. Both provide a complementary tang, but I always think of goat cheese as the "little sibling" of cheeses. And yes, I do personify cheeses, doesn't everyone?
It just seems to have a hidden allure. Not quite as "in your face" as bold, brash cheddar. And when used in a dish, it tends to meld and melt right in. Even its texture is malleable, soft, eager to please.
Roasted beets have similar qualities. Pairing the two together works really well, as anyone who has ever had a roasted beet salad, with roasted goat cheese already knows. Just a drizzle of olive oil, and a sprinkle of walnuts, and you have a light and easy pizza, with flavors that just seem to "get it."
The Can't Beet This Combo (From Cooking Light)
1 lb refrigerated pizza dough
1 1/2 Tbsp olive oil
8oz roasted beets, sliced
1/3 cup walnut halves, toasted
1/3 cup crumbled goat cheese
2 Tbsp flat leaf parsley
- Preheat oven to 425. Roll dough into 14 inch circle. Brush with olive oil.
- Top with beets, walnuts, and goat cheese. Bake for 15 minutes.
- Sprinkle parsley over pizza and cut into 8 wedges.