Tuesday, July 21, 2015

Garlicky Flatbread Pizza with Beets, Balsamic, and Feta

I made this the other day to use up some vegetables from the farm, and it was excellent. Absolutely excellent. I used some naan from Trader Joe's. I used oregano, parsley, and tomatoes from my garden. I used beets and garlic from the farm, and I subbed in some swiss chard instead of arugula. This was seriously so good. I had it with some roasted cabbage and it was an excellent meal.


Beetza! Garlicky Flatbread Pizza with Beets, Balsamic, and Feta
Peas & Crayons

1 large or 2 small beets, leaves and stem removed
1 tsp minced + smashed garlic with a pinch of salt added
2 TBSP extra virgin olive oil
1/8 tsp dried parsley (1/8 to 1/4)
a pinch of oregano
1 garlic naan flatbread or your favorite pizza crust
2/3 cup crumbled feta or goat cheese
1/2 cup baby arugula
3 thin slices heirloom tomato, quartered
1 TBSP balsamic reduction or glaze

Roast your beets in the oven using your preferred method for roasting. (I peeled and sliced mine, then roasted for 30 min at 350 with some olive oil, salt, and pepper.)

While your beets are roasting in the oven or boiling away on the stove, make your garlic spread. Combine minced and smashed garlic with a pinch of salt, olive oil, oregano, and parsley. Whisk and let it sit so the herbs and garlic infuse into the olive oil.

Preheat your oven or toaster oven to 350 degrees F and spread the garlicky herbed olive oil on your naan before you attempt to drink the entire bowl.

Top with half the feta or goat cheese and add your beets and half of the sliced tomatoes.

Bake for about 15 minutes, directly on the rack, until the crust is golden and crisp.

Top with arugula and remaining tomato and feta and drizzle with a hearty tablespoon or so of sweet balsamic reduction.

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