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Beet Pizza with Caramelized Onions and Goat Cheese

Beet Pizza with Caramelized Onions and Goat Cheese

Preheat the oven to 375 degrees.

Place the beets on a sheet of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap in the foil and put them in the oven until tender, about 60-90 minutes. When the beets have about 30 minutes left in the oven, heat 2 tablespoons of the olive oil in a medium-sized skillet over medium-low heat. Stir in the onion until coated. Stir occasionally so the onions don't burn, but not so much that they don't brown. After about 10 minutes, season with the salt. Once the onions have caramelized, about 20-25 minutes, set aside.

When the beets are done, pull them out and let cool to a point where they're not too hot to touch. Turn the oven up to 400 degrees. Peel and chop the beets into small pieces. In a food processor, blend the beets, rosemary, and remaining olive oil to the desired consistency. Add more olive oil if necessary.

Dust a counter or cutting board with flour. Spread out the pizza dough thin, but thicker on the outside to make a nice puffy crust (aim for about an 8- to 10-inch diameter). Spread the beet purée over the dough. Disperse the onions evenly over the beets, and top with the goat cheese. Bake the pizza in the oven until the crust and cheese start to brown, about 20 minutes. Enjoy!

Caramelized Onion, Goat Cheese, and Prosciutto Pizza

This pizza is incredible and so easy to make, you're going to love it! By the way, try saying prosciutto pizza ten times fast.

Yield: 1 12-inch pizza

Prep Time: 15 minutes

Cook: 10 minutes

Tessa's Recipe Rundown.

Taste: Sweet, tangy, salty, earthy, and all around crave worthy.
Texture: The pizza dough is crisp and chewy while the toppings just go together perfectly.
Ease: Very easy, especially if you’ve made the pizza dough ahead of time (I like to freeze mine and defrost the dough overnight).
Appearance: Like a gourmet pizza from a restaurant!
Pros: Easy yet bursting with flavor.
Cons: None!!
Would I make this again? Oh yes.

Have you been getting any summer reading done? I so wish I could read a couple of books on the beach but unfortunately I’m stuck reading indoors. At least our A/C is still working (fingers crossed that I didn’t just jinx myself). I’ve been reading a few cooking related books lately but just started Looking for Alaska by John Green since I enjoyed his other book The Fault in Our Stars so much. I need some more fiction books to get into so I’m open to recommendations!

I’ll be traveling a bit this month so I’m hoping to get more reading done. Unfortunately I tend to get motion sickness/headaches if I read on the plane. Does this happen to anyone else? It is such a huge bummer and I get so bored and claustrophobic just sitting there. Not to mention most airport food is a huge bummer. Every time I start getting whiny about flying, though, I make myself think about people who traveled in the past by long horse, boat, or train expeditions and I feel much better about my situation. Can you imagine being stuck on a boat for months and months? I’d die. There probably weren’t caramelized onion, goat cheese, and prosciutto pizzas back then which is even more depressing. This pizza is incredible and so easy to make, you’re going to love it! By the way, try saying prosciutto pizza ten times fast.

Check out Monday’s post for a full tutorial and video on how to make pizza! I used a slow-cooker to make my caramelized onions for this recipe and used some of the leftovers in sandwiches throughout the week and froze the remainder.

I LOVE my Emile Henry pizza stone for making crisp, chewy pizza crusts in the oven or on the grill.

Reviews ( 19 )

Quick and easy. A family favorite for many years.

I liked this a lot and it was easy to make. I used a whole wheat thin crust but will try to find the suggested crust next time.

Yummy. To really knock it out of the ball park try adding crumbled bacon.

. sounds so yummy--have not tried but will rate it a 5 just because it has caramelized onions--have fresh goats cheese to use and joined the caramelized onions--how could one miss--will try--thanks for posting.

LOVE this pizza. We end up coming back to it several times a year. We use the smaller personal sized pre-made pizza crusts and this makes a delicious and filling meal for 2. We also bake ours on a pizza stone for a crispier crust. One of our favorite, no-fail recipes.

Fast & easy work night option. We love caramelized onions so kept them in the cast iron skillet longer than called for, and since our crust was not an herb crust I added some dried herbs to the onions just before I took them off the heat. We also added a touch of mozzarella to help bind the ingredients to the pizza. Toasted Pine nuts might be a nice addition.

Unless I'm totally blind, I don't see in the recipe what size pizza pan to use. Other than the crust, I followed recipe ingridients exactly.I didn't use a Boboli pre-made crust and had a 14inch pizza pan. I ended up using 2 boxes of "Jiffy" pizza crust mix to make a thin crust pizza to cover the pan, and according to the box one of those boxes should have been enough for a 14inch pan. As a result I had to double all the ingredients accordingly but it was worth the end result. Great blend of flavors and easy to make. A great way to use up the Basel gone rampant in the garden. and a "must keep" recipe for the file. Based on what I spent for everything between the cheese, sauce, tomatos, and onions I figure I made this delicious pizza for about $5 which is a bargain and there were enough sun dried tomatoes in the jar to use for another time. Great recipe!

We've got the onions caramelized. Now let's talk crust.

I'm not providing a crust recipe in this post. I know those of you who want all the stuff in one post won't be happy. However, I know that my audience runs the gamut from gluten-free to yeast doughs to sourdough. They run from thick crust to Neapolitan style. Some of you prefer buying premade dough or prebaked crusts.

All of the above is fine! You do you!

In my kitchen, I make a Neapolitan style sourdough crust. The thinner, the better! Because that often translates to crispier and that's my jam. Just follow the instructions for your favorite crust and you'll have success.

Amazing fig and goat cheese pizza with caramelized onion, goat cheese and an easy homemade 100% whole wheat pizza dough made in partnership with Almond Breeze. Seriously sooooo good.

Well Monday, we meet again. After a weekend of binge watching 13 Reasons Why on Netflix and catching up on all things Healthy Glow. Co, I’m feeling a little bit better about life in general. Sometimes a little down time is all you need.

As I hurl myself into my late twenties, I am reminded how incredibly important it is to find time for self care. And sometimes that involves chilling out, taking care of your mind body and soul, shutting out social media and work, and eating a little ‘za with the ones you love.

So in honor of a little self care love, I offer you this beautiful, ridiculous delicious and good looking fig and goat cheese pizza. OH MY GOODNESS.

To be honest, I’ve been in love with this pizza combo for years. There’s something addicting when you throw tangy arugula, creamy goat cheese, sweet textured figs and luscious caramelized onions on a pizza.

And yes, I did just call caramelized onions luscious. Frankly, they just are.

But wanna know what makes this pizza truly special? The fact that it’s made with 100% whole wheat pizza dough. Yep that’s right, you get to try making your own pizza dough. And guys, trust me when I say it’s crazy good.

Pizza Dough Talk:

Pan size is very important if you want to make the sheet pan pizza shown in this recipe. Here are the pans that I normally use when making this recipe.

Whole wheat pastry flour. This is still 100% whole wheat flour, but just lighter and fluffier than regular whole wheat flour. This ingredient is a must in this recipe, that’s for sure. Alternatively, you could try the recipe with half whole wheat flour and half regular all purpose flour. Up to you.

Unsweetened Almond Breeze Almondmilk. This adds a nice moisture to the dough compared to just using flour. Game changer!

Yeast. Helps the dough to rise.

Honey. Helps activate the yeast and gives the dough just the slightest sweetness.

Yellow Cornmeal. I don’t know why but a touch of cornmeal adds such a nice chewy to the dough like you wouldn’t believe.

Finally, we arrive at the toppings. Now I’m a firm believer that you can always switch it up and do you own toppings. However, I have to admit that I have a small spot in my heart for this combination, which is why I dare you to try it and not fall in love. It’s summery, savory and sweet.

So whether you’re looking for your next date night meal, a fun way to switch up your weeknight dinner plans or if you just need some serious self care, make this pizza and all will be good again.

Roasted Beet Salad Sandwiches 


4 medium beets (about 1 pound), stemmed, scrubbed and diced
2 large yellow onions, diced
1-2 tablespoons olive oil
1/4 teaspoon sea salt, plus more to taste
1 tablespoon balsamic vinegar
1 teaspoon honey
4 ounces soft, spreadable goat cheese (or substitute cream cheese)
8 slices whole-grain bread

Preheat oven to 375 Fahrenheit. 

Toss beets and onions in olive oil, salt and balsamic vinegar. 

Spread beets and onions on an oiled cookie sheet or baking dish. Roast for 25 to 30 minutes, stirring once, or until beets are fork tender and onions are caramelised. Dish beets into a bowl and mash, if desired. 

How to Make These Brussel Sprout Pizza Bites with Caramelized Onions and Goat Cheese:

Preheat your oven to 400 degrees.

Warm through the evoo in a pan over medium heat and sauté the onions for about 12-15 minutes, stirring every other minute or so. Remove the onion from the pan and set them aside.

Add the brussel sprouts and sauté for about 2-3 minutes, then add the onions back to the pan and sauté for another 2 minutes together. Season with salt and remove from heat.

Line a large baking sheet with parchment paper and lay the quartered bread slices on the sheet.

Pop the baking sheet into the oven and toast for 5 minutes.

Pull the sheet out of the oven and spread the room temp goat cheese over each slice using a butter knife.

Layer on the brussel sprout/onion mixture over each toast, then bake for an additional 4 minutes.

Pull the sheet from the oven, crack fresh black pepper over each pizza bite, plate and drizzle over the balsamic glaze.

Roasted Beet and Goat Cheese Pizza

This spring (in quarantine), we built our first garden in our backyard. If you ask my husband what we grew this year, he will say, “We grew a fence.” That part was definitely the most work! We planted seeds and hoped for the best after that job. To our delight, we had a great first year of gardening, growing mostly flowers, pumpkins, and some vegetables.

Our first harvest was 3 rows of beautiful beets! Ollie LOVED harvesting beets, pulling the big greens stems up from the ground to reveal big, purple beetroots. Of course, spraying the beets off with the hose was the most fun thing ever for a 2-yr-old! I know ALL of us were really proud of this harvest.

Ollie the Jr. Beet Farmer

Roasted beets are one of my top-favorite fall foods, and in my opinion they taste SO much better with goat cheese! And don’t all delicious veggies deserve to have a go on pizza?! Try this fun take on pizza by topping it with roasted beets and creamy goat cheese.

Caramelized onions are SUPER good on pizza too!

How to make goat cheese and onion pizza

Here’s the ingredients you need!

Fresh pizza dough. You can find fresh pizza dough in the grocery store. In the store I go to it’s in the same area as the packaged pizza doughs and cinnamon buns, on a lower shelf. You can also buy fresh dough from your local pizzeria! I used a 15oz pizza dough ball for this recipe.

White onion, olive oil, salt, garlic powder. You’ll use the oil for the onions, but also for brushing the crust of the pizza before baking it! I love to sprinkle the crust with salt and garlic powder before baking it.

Mozzarella cheese and goat cheese. You can use crumbled goat cheese, or buy a log of goat cheese and crumble it yourself. I’ve made this both ways, and find the pre-crumbled saves a little time and mess. If you have a log of goat cheese it helps to pop it in the freezer for a few minutes to make it easier to work with and less mushy.

Balsamic vinegar, raspberries, corn starch and water, sugar. This is all to make the delicious raspberry balsamic drizzle. You’ll make a slurry, which is corn starch mixed with water, to help the sauce thicken a bit into a glaze so it isn’t watery.

Arugula. Not much to say here lol, just buy some fresh arugula. The pop of green makes this pizza a real beauty!

Here’s what you’ll need for kitchen tools!

Pizza pan, pizza cutter. If you don’t have a round pizza pan you can use a rectangle baking sheet. I’ve done this before and it comes out just as good!

Pot, pan, strainer. You’ll use the strainer to strain the raspberry balsamic to remove the seeds and raspberry pieces.

Basting brush. I use this to brush the crust with olive oil. If you don’t have a basting brush, you can also scrunch up some paper towel and dip that in the oil to dab the crust.

That’s really it! Nothing too complex or special! Do you have everything you need to make this goat cheese and onion pizza?


To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed.

Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size.

Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool.

Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven.

Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust.

Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes, or until golden and the dough is cooked.

Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves.

Recipe Tips

The caramelised onions can be made up to two days ahead.

The risen dough can be frozen for up to a month.

You can prove the dough in the fridge, it will take 8 hours and will be larger than double in size.

If you have a bread machine, you can use it to make the dough and just give it a final knead by hand.