Last month, after thinking I was doing well posting a pancake recipe on pancake day, I was having a nosey on instagram and saw it was also pizza day. While there was a bit of me sad I’d missed a trick to try to be creative and combine the two (another time, maybe), I also realized I had no pizza recipes on the site. True, I’d not long before posted lahmacun which is a bit like pizza, but no actual pizza. Given how much we like pizza in our house, as I suspect is the case for many people with kids, it seemed wrong and so I decided I’d better get on to it. For me, getting round to sharing this beet, blue cheese and bacon pizza less than a month later is pretty good going, and it would have been sooner if I hadn’t been saving it for today’s root vegetable-themed Sunday Supper (see more below). It’s that good, I thought it deserved to be shared with all the Sunday Supper people, though I’ve been dying to share this since I made it!
Our love of pizza
When I say we like pizza, I should be honest and say we’re a bit picky when it comes to pizza but we are spoiled locally as well. We live close to a restaurant called Area Four which has the most delicious sourdough-based pizzas. There are also some other good local chains near places we go so there are some great options, all much better for you than your run-of-the-mill chains too. I do make pizza now and then at home, and after making this beet, blue cheese and bacon pizza we decided I really should more often as it was so delicious.
The inspiration for this beet, blue cheese and bacon pizza
It’s partly inspired by some of the seasonal pizzas Area Four have had where they use a roasted squash base – I decided to do my own take with a beet base and then things flowed from there. With some tasty smoked bacon, and I even found a smoked blue cheese, this pizza is full of amazing flavor and you won’t miss the tomatoes. Yes, it’s a bit unusual but it’s delicious too.
Despite the theme of Sunday Supper being root vegetable, I have to admit that’s the one bit I probably didn’t have enough of on this pizza. It still worked well and tasted great, but the beet puree was spread a little thin and could easily be doubled, as I have reflected in the recipe and I plan to do next time. It’s a little odd for me being short on the root vegetable part given how much I like them – after all I sneak them in to everything from muffins and salads to pasta and sauces. But hey, I was going with what I had at the time and it was a bit late to change once I’d started. All the more excuse to make it again, though!
How it’s made
Yes, you need to roast the beetroot ahead of time and the dough takes time to rise, so this is not necessarily the quickest meal to throw together, but it’s not difficult and you could cheat a little too and use pre-cooked beets and pre-made pizza dough. If you do, then it is fairly quick. Don’t skimp on the bacon – it’ s really worth having one with a good smokey flavor. The arugula and extra cheese on top might seem to be tricky to eat as they can fall off a little but they add great texture and flavor that goes really well.
This beet, blue cheese and bacon pizza has fantastic earthy flavors and a lovely mix of textures. It’s pretty easy, colorful and so delicious. While it might be unusual, it’s incredibly tasty and definitely worth a try at your next pizza night. It’s definitely on the menu for ours.
- For pizza dough (make approx 4 individual) -
- 2 cups/265g white bread flour
- 1 cup/135g wholewheat flour
- 1 cup/132g all purpose/plain flour
- 1½tsp fast-acting dried yeast
- 1tsp salt
- 1tsp sugar
- 2tbsp olive oil
- 3tbsp plain yogurt (eg Greek-style)
- 1½cups/360ml warm water
- For topping (enough for 1 individual pizza) -
- approx 7oz/200g cooked beetroot (*)
- 1-2tsp olive oil, depending on beetroot
- 4 slices smoked bacon
- approx 2oz blue cheese, crumbled
- a large handful of arugula
- *Note - I had roasted beetroot which gives a nice flavor & texture; I had approx ½ of the quantity listed for comparison with photos, but about double would be better. I'd recommend roasting the beetroot ahead of time when you have the oven on for something else - just roast it whole, wrapped in foil or just in a dish, until tender. It may take an hour, the exact time depends on temperature of oven (in approx 375-425F range) and size of the beet. It should be tender to knifepoint when done. Once cool, you can keep it refrigerated for a day or two and peel before using.
- To make the pizza dough, put the flours, yeast, salt and sugar in a large bowl and mix together. Make a slight well in the middle and add the oil, yogurt and water and carefully mix together into a dough. It will be slightly wet and sticky. Tip the dough out onto a floured surface and knead for about 5 minutes, stretching the dough away from you with the back of your hand, folding the stretched part over on top of the rest of the dough, turning 90 degrees then repeating. After around 5min it should stop feeling sticky. Clean out the mixing bowl, lightly oil it then form the dough into a ball and put it in the bowl. Cover with cling film/plastic wrap and leave it to rest somewhere warm for about an hour, possibly more, until it doubles in size.
- When ready to make the pizza, preheat oven to 425F/220C.
- Cook the bacon as you prefer - you can broil/grill, panfry or put in the oven. Either way cook until lightly crisp, drain then cut into thin strips.
- Blend the cooked, peeled beetroot until it's a relatively smooth paste, adding a little oil if needed if it's a bit thick.
- Knock back the pizza dough (prod with your fingers after turning it out of the bowl) and divide into 4. Keep the pieces you are not working with to one side, covered, while you work on the one pizza.
- Roll out the pizza dough into a circle or rectangle, as you prefer and as suits your baking sheet/tray. Roll it about as thin as you can, transfer to a piece of parchment paper on top of your baking sheet/tray.
- Spread the beetroot puree over the pizza dough so it is fairly even and leaves a small rim around the edge without the paste. Sprinkle over the bacon pieces and most of the blue cheese so they cover evenly.
- Bake for approx 15 minutes until the dough is browning. Cover with the arugula and a little more cheese and serve.
See all the other root vegetable-inspired dishes being shared today – thanks to Cindy of Cindy’s Recipes and Writings for hosting:
- Chipotle Sweet Potato Chips from Momma’s Meals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
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