Author Notes
Individual pizzas are my go-to for summer picnics. These pizzas are light and summery with a garlic herb olive oil in place of sauce, and a beautiful trio of beets, corn, and goat cheese on top. —Sarah
Ingredients
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7 ounces
pizza dough
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3 tablespoons
olive oil
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1
garlic clove, minced
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choice of herbs, minced (I usually use thyme, rosemary, and sage)
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pinch
salt
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pinch
black pepper
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1
beet
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1
ear corn, either grilled or boiled, and kernels removed from ear
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2 ounces
goat cheese
Directions
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Preheat oven to 400°F.
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Pierce beet with a fork all over and wrap in aluminum foil. Bake for approx. 30 min. or until tender when pierced with a knife. When done, open tin foil, peel beet, and slice thinly.
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Increase oven temperature to 450°F. Divide pizza dough into 2 portions and roll out each portion into a 6-inch circle. Cover and let rest for 10 min.
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Combine olive oil, garlic, herbs, salt, and pepper in a small bowl.
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Bake pizza dough circles for 3 min. until slightly firm.
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Remove from oven and brush on olive oil mixture. Lay slices of beet on the dough, sprinkle on corn kernels, and then crumble on the goat cheese.
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Bake for 10 min. or until pizza dough is crisp on the edges.
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