Vegetarian Beet Crust Pizza

When it comes to weeknight meals, you can’t “beet” this brightly colored pizza!

Serves: 4Prep: 2 hours 30 minutesCook: 20 minutesTotal: 2 hours 50 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup water (100°F-110°F), divided
  • 1 teaspoon brown sugar
  • 1 teaspoon active-dry yeast
  • 2 1⁄4 cups all-purpose flour
  • 1⁄8 teaspoon salt
  • 2 tablespoons olive oil
  • 1⁄2 cup beets, cooked and pureed
  • 1⁄4 cup pesto
  • 4 ounces goat cheese, crumbled
  • 1⁄2 cup asparagus, trimmed and cut into 4” pieces, blanched
  • 3⁄4 cup baby arugula, plus more for topping
  • 1⁄2 cup cherry tomatoes, quartered
  • 1⁄4 cup olives, sliced, if desired


  • In a medium bowl, combine ¼ cup warm water, sugar and yeast; let sit 8 minutes, until foamy.
  • In a large bowl, combine flour and salt. Pour in yeast mixture and remaining ¼ cup water. Mix in olive oil and beets until dough comes together. Knead dough on floured surface until smooth and elastic, about 10 minutes. If dough is sticky, add 1 tablespoon flour at a time until smooth. Form dough into ball.
  • Spray bowl with nonstick cooking spray. Place dough in bowl; cover with plastic wrap. Let sit in warm area 1½-2 hours, until doubled in size.
  • Preheat oven to 450°F. Lightly grease piece of parchment paper. On parchment paper, roll out dough to fit about 12”. Place on pizza pan; bake 10-15 minutes.
  • Top crust with pesto, goat cheese, asparagus, ¾ cup arugula, tomatoes and/or olives. Arrange asparagus on top. Bake 5-8 minutes. Top with additional arugula if desired.