• 2 medium beets with tops, beets peeled and sliced ¼ inch thick, & beet greens washed, stemmed, and thinly sliced. • 4 tsp. extra-virgin olive oil • Kosher salt and freshly ground black pepper • 1 lb. pizza dough (white or whole wheat), at room temperature • All-purpose flour, as needed • 4 oz. goat cheese, softened • ⅓ cup chopped dried figs • 1 pint cherry tomatoes (halved) • ½ cup basil leaves coarsely chopped • ½ cup grated gruyere cheese • 6-8 thin slices prosciutto • 1 cuparugula • Lemon dressing for arugula: (recipe below) • Balsamic reduction glaze: (recipe below)
- Turn gas grill to high or have charcoal grill ready.
- Toss beets (peeled & sliced thin – ¼ inch) with extra virgin olive oil (2 tsp) & light salt & pepper. In another bowl, toss beet greens with olive oil (2 tsp) and light salt & pepper.
- Put pizza dough onto a lightly floured surface. Quarter the dough with a knife. Roll or stretch out each piece of dough into a rough 12 x 4-inch oval.
- Grill the beets, turning once, until tender & spotty brown on both sides -- about 8 to 9 minutes. Then set aside.
- Brush pizza with olive oil. Arrange pizzas on grill (at angle to the grate). Grill about 2-4 minutes – until the bottoms are spotty brown, moving them around so they cook evenly.
- Return crusts to the baking sheets grilled side up. Spread each crust with a quarter of the softened goat cheese and then top with the beet greens, grilled beets, basil, and figs. Add prosciutto slices, and top with gruyere cheese.
- Return pizzas to the grill, and cook until the bottoms are spotty brown, the greens are wilted, and the cheese is melted -- about 2 to 3 minutes longer.
- Top with arugula that’s been dressed with lemon dressing. Drizzle balsamic reduction glaze on top. Cut and serve.
Christina’s Lemon Dressing:
• ¼ cup extra virgin olive oil • ½ teaspoon sea salt • ¼ teaspoon cracked black pepper • 2 teaspoons fresh lemon juice
Cristina’s Balsamic Reduction Glaze:
- Bottle of any balsamic vinegar–the better the vinegar, the better the taste.
- Pour your bottle of vinegar in a stock pot. Try to use one with sloping sides as the liquid will begin to boil faster as well as reduce at a quickened pace.
- Turn the heat to high and wait for the vinegar to begin to boil.
- Reduce the temperature of the burner to medium.
- Continue simmering, uncovered, until 75% of the vinegar has evaporated.
- Remove the vinegar from the heat and allow it to cool and put in needle-nosed plastic bottle and refrigerate!
Get more great recipes from Cristina at: www.cristinaferrarecooks.com.