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Beet, blue cheese and bacon pizza

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beet, blue cheese and bacon pizzaLast 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!

Beet, blue cheese and bacon pizza 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.

Beet, blue cheese and bacon pizza 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.

beet, blue cheese and bacon pizzaDespite 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 ravioli 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!

making beet blue cheese and bacon pizzaHow 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.

Beet, blue cheese and bacon pizza

5 from 2 votes
beet, blue cheese and bacon pizza
Print
Beet, blue cheese and bacon pizza
Prep Time
1 hr 15 mins
Cook Time
30 mins
Total Time
1 hr 45 mins
 

This pizza might be a bit unusual, but the flavor combination is so good!

Course: Main Course
Cuisine: Fusion
Keyword: homemade pizza, pizza without tomato sauce
Servings: 2
Calories: 1218 kcal
Author: Caroline's Cooking
Ingredients
For pizza dough
  • 1 cup white bread flour 132g
  • 1/2 cup whole wheat flour 70g
  • 1/2 cup all purpose flour 70g plain flour
  • 3/4 tsp fast-acting dried yeast
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1 1/2 tbsp plain yogurt eg Greek-style
  • 3/4 cup water 180ml, warm
For topping
  • 14 oz beetroot 400g, cooked (see note below)
  • 2 tsp olive oil or a little more, depending on beetroot
  • 8 slices smoked bacon
  • 4 oz blue cheese 115g, approx, crumbled
  • 2 handfuls arugula rocket
Instructions
Prepare ahead
  1. *Note - I had roasted beetroot which gives a nice flavor & texture; I had approx 1/2 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.
  2. 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 cook
  1. When ready to make the pizza, preheat oven to 425F/220C.
  2. 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.
  3. Blend the cooked, peeled beetroot until it's a relatively smooth paste, adding a little oil if needed if it's a bit thick.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for approx 15 minutes until the dough is browning. Cover with the arugula and a little more cheese and serve.
Nutrition Facts
Beet, blue cheese and bacon pizza
Amount Per Serving
Calories 1218 Calories from Fat 585
% Daily Value*
Total Fat 65g 100%
Saturated Fat 24g 120%
Cholesterol 102mg 34%
Sodium 2130mg 89%
Potassium 1266mg 36%
Total Carbohydrates 115g 38%
Dietary Fiber 11g 44%
Sugars 16g
Protein 42g 84%
Vitamin A 20.1%
Vitamin C 15.4%
Calcium 40.1%
Iron 30.6%
* Percent Daily Values are based on a 2000 calorie diet.

Try these other tasty pizzas:

See all the other root vegetable-inspired dishes being shared today:

Appetizers

Breakfast

Main

Sides

Desserts

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beet blue cheese and bacon pizza

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Comments

  2. I love this flavor combination, Caroline! The salty blue cheese and bacon would be perfectly complemented by the earthy beets!

    Reply

    • Thanks Stacy, the flavors are indeed great together – I even found smoked blue cheese which I think made it even better!

      Reply

    • I agree arugula is great. You could try feta or also goat’s cheese pairs very well with everything else.

      Reply

    • Thanks Rachel, this is definitely a good recipe if you are not so sure on beets as everything else is so tasty and stronger flavors.

      Reply

  10. I love beets, I love blue cheese, I love bacon, I love arugula. Sincerely these are some of my favorites foods and you’ve cleverly put them on a delicious pizza. Hurray!

    Reply

    • Their sourdough base is so good – one of these days I’ll make a sourdough base myself but for now even with a wholewheat one this is pretty great!

      Reply

  16. I love anything with beet and I love pizza – what a delectable combo! I wish I could come over for dinner, lol! Thanks for sharing this with us on Throwback Thursday!

    Mollie

    Reply

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