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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
- 7 ounces pizza dough
- 3 tablespoons olive oil
- 1 garlic clove, minced
- choice of herbs, minced (I usually use thyme, rosemary, and sage)
- pinch salt
- pinch black pepper
- 1 beet
- 1 ear corn, either grilled or boiled, and kernels removed from ear
- 2 ounces goat cheese
- Preheat oven to 400°F.
- 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.
- 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.
- Combine olive oil, garlic, herbs, salt, and pepper in a small bowl.
- Bake pizza dough circles for 3 min. until slightly firm.
- 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.
- Bake for 10 min. or until pizza dough is crisp on the edges.
- This recipe was entered in the contest for Your Best Recipe with Corn
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