I had a few requests for another pizza we made at Growing Eden, using fresh beets from the garden.
Ask and you shall receive!
We made it the same day we made the Summer Harvest Ratatouille Pizza, so it has a lot of the same ingredients, but is a beautiful pink and purple colour.
The Beautiful Beet Pizza
½ cup marinara sauce, bottled or homemade
½ cup eggplant, thinly sliced rounds
½ cup zucchini, thinly sliced rounds
2 tbsp red onion, thinly sliced
¼ cup feta cheese
2 tbsp beet greens, fresh, chiffonade
1 lb whole wheat pizza dough
*You will need extra flour or cornmeal to ensure dough doesn’t stick to pizza peel
- Place a pizza stone on the barbeque and preheat to 500 degrees Fahrenheit.
- Split dough in two pieces. Taking one half at a time, roll out dough into a thin circle or toss dough to shape if you are more experienced.
- Place dough on floured pizza peel or flat cutting board.
- Spoon half of the marinara all over the bottom of the dough and top with half of the eggplant, zucchini, red onion and feta cheese.
- Slide pizza onto the pizza stone and bake for 8-12 minutes until brown and bubbly.
- Top pizza with beet greens. Let sit for 1 minute to cool and slices into 8 pieces.
Makes 4-8 servings.
Instead of slicing the zucchini into thin rounds, we used a spiralizer instead to make ultra-long zucchini noodles, like I did in my Creamy Avocado Basil Pesto with Zucchini Noodles recipe.
As a side note… we made also made cheese and pepperoni pizza for a few of the kids that weren’t as fond of the bright vegetables, but snuck some eggplant slices under the cheese. They couldn’t even tell and they asked for seconds!
More Growing Eden Pizza Recipes
Following the pizza train, last week at Growing Eden we made dessert pizza topped with fresh summer fruit, lemon and cinnamon flavoured ricotta cheese and oat streusel.
The kids were so excited to have dessert for lunch, but don’t worry fellow RDs-to-be, this was a healthier version of a summer-time treat. I used whole wheat flour, oats and flax seeds in the dough, and rounded out the meal with cut up veggies that were gobbled up quickly.
Help me with our last meal!
It is bittersweet, but next week is my last week at Growing Eden before I head up North for my dietetics internship. I can’t believe that the whole summer has passed by so quickly!
I am stumped on what to make, and I would love for you to weigh in on my decision! Do I make something tried and true or something completely new? I want to end with a bang!
Leave a comment below to share your favourite healthy summer dishes!
P.S. To learn about the nutritional benefits of eating beets, check out my post here.
Olive Food 