Pizza Night! Beet, Feta, & Arugula with Mixed Greens
Active Time: 35 minutes / Cook Time: 20 minutes / Total Time: 35 minutes
Makes 4 servings
Nutrition Corner: Beets
Beets contain unique phytonutrients called betalains, which are responsible for their deep purple or golden color. If you can buy your beets with their green leaves still attached, go for it! Our ancestors actually ate only beet greens, before discovering and utilizing the root that is common today. Beet greens can be prepared like spinach. I love to lightly steam or sauté them with garlic and ghee.
- For the crust:
- 1 1/2 cups garbanzo bean flour, sifted
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1/2 teaspoon thyme
- 1/2 teaspoon sea salt
- For the toppings:
- 1 cup crumbled feta cheese (can substitute goat cheese)
- 1-2 teaspoons chopped fresh thyme, to taste
- 1 tablespoon chopped fresh parsley
- 1 medium roasted beet, thinly sliced
- 2 cups arugula, roughly chopped
- freshly ground black pepper, to taste
- 1 tablespoon Balsamic vinegar
- 2 tablespoons extra virgin olive oil
- For the salad:
- 6 cups mixed greens
- 4 scallions, thinly sliced
- 2 tablespoons Balsamic vinegar
- ¼ cup extra virgin olive oil
- pinch each flaky sea salt, such as Maldon, and freshly ground black pepper
- Whisk together all of the crust ingredients and let sit while you prepare the toppings.
- To bake the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
- Line a 10 X 12-inch square baking tray with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
- Pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and set the oven to 400 F.
- In a small bowl, combine feta, thyme, and parsley and toss well.
- Scatter beets on top of the pizza crust, and scatter the feta mixture on top of the beets. Return to the oven to just warm the beets, about 5-8 minutes.
- Scatter arugula on top of pizza, add freshly ground black pepper to taste, and drizzle on 1 tablespoon Balsamic vinegar and 2 tablespoons of oil. Cut pizza into 10 pieces.
- Place 1 ½ cups mixed greens and 1 scallion on each of two plates. Drizzle on ½ tablespoon vinegar and 1 tablespoon of oil per salad. Sprinkle with salt and pepper. Serve with 3 slices of pizza per person.
- Package remaining pizza and salad ingredients in airtight containers for lunches tomorrow, and refrigerate until needed.