Beet and Arugula Pizza


3-4 baby beets

1 bunch arugula

1 TBSP butter

2 cups cheese - I used cheddar and parmesan because it was in the fridge, but I think goat cheese would compliment the beets or just go for your classic mozzarella

1 cup tomato sauce

Pizza dough - this recipe from The Splendid Table is great, and only requires 2 hours rise time, but store bought works too.

If you’re making your own dough, get that started a day or a few hours ahead of time. You can also prep the beets ahead of time. Slice them into thin rounds and heat butter in a frying pan over medium heat. Cook beets for a few minutes on each side, until they are browned on both sides.

Preheat your oven to 500 degrees for about half an hour to make sure it’s very hot and move your oven rack to the lowest setting. Once you’ve got your dough rolled out, add sauce, cheese, and beets. Cook for 7-10 minutes on a sheet pan- keep an eye on it, it’ll burn quickly, then slide off the pan straight onto the rack. At this point you can add your arugula if you like it a bit crispy, or wait until it comes out for a more fresh feel. After an additional 2 minutes, pull your pizza out and let cool for a few minutes before cutting into it.