Author Notes
This simple sauce not only can pep up your pizza, but think about adding it to a cream soup or pasta. Make a double batch on the weekend and you will find all sorts of meal inspiration throughout the week. —Liz | inspired by the seasons
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Ingredients
- Roasted Beet Sauce
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2
Medium Sized Beets
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2
Cloves of Garlic
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1 tablespoon
Olive Oil, plus more for coating beets
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1 tablespoon
White Balsamic Vinegar
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1 pinch
Salt
- For Swiss Chard Pizza
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1
12" Pizza Crust
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1 1/2 cups
Roasted beet sauce
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1/4 cup
Canned Chickpeas, rinsed and drained
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2 cups
Swiss Chard, stems removed cut into 1/2" ribbons
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1 1/2 cups
Mozzarella Cheese, grated
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1/2 cup
Feta Cheese, crumbled
Directions
- Roasted Beet Sauce
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Preheat oven to 400 degrees
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Peel and cut beets into 2" pieces, toss with olive oil. Wrap in foil along with whole garlic cloves, place on a rimmed baking sheet
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Cook in oven for 40 - 50 minutes until they are soft. Remove from oven and allow to cool.
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Add beets, garlic (peel removed) and remaining ingredients to a food processor. Blend until smooth.
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Use immediately or store in a covered glass container for up to a week. If adding to pasta, you will want to add additional oil.
- For Swiss Chard Pizza
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Preheat oven to 425 degrees
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Spread beet sauce evenly on top of crust, leaving a 1" border around the edge. Add in order, chickpeas, chard, mozzarella and feta cheese.
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Place in oven and bake for 12-14 minutes until cheese is melted and Swiss chard is just starting to crisp. Let cool 3 minutes before slicing.
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