Fall Pizza with Beet Tomato Sauce, Caramelized Onions & Bacon
MAKES: 1 LARGE PIZZA, ABOUT 12 SLICES
TOTAL TIME: 2 HOURS
Ingredients
- For the pizza dough:
- 3 1/3 cups all purpose flour
- 2 teaspoon instant yeast
- 2 teaspoon salt
- 1 Tablespoon olive oil
- 1 beer (12 ounces)
- 1/4 cup of beet water (from Aunt Nellie’s jar of sliced beets)
- Extra flour for kneading
- For the pizza:
- 1 jar (16 ounces) Aunt Nellie’s Sliced Beets, drained (water reserved)
- 1 can (15 ounces) tomato sauce
- 2 teaspoon oregano
- 1 teaspoon salt
- 1 Tablespoon olive oil, plus more for brushing
- 1 small yellow onion, sliced thin
- 3 cups shredded gouda cheese
- 4 strips bacon, cooked and chopped
Directions
- Make the dough: In a bowl, combine the flour, yeast and salt until well mixed. Add olive oil, beer, and beet water. Stir until dough forms. Knead dough with hands for 5 minutes and shape into a ball. Cover bowl with a damp towel and leave the bowl in a warm area to rest for 1 hour.
- In a food processor, add beets, tomato sauce, oregano and salt. Puree until smooth. Set aside.
- In a saucepan, heat oil over medium. Add onions. Cook 10 minutes, stirring occasionally, until golden brown.
- Assemble the pizza: Lightly flour work surface and place rested dough on top. Coat rolling pin with flour and roll dough out to fit on pizza pan or baking sheet.
- Preheat oven to 475°F. Spoon sauce onto crust and spread to edge. Top with cheese, bacon and cooked onions. Brush crust edge with oil.
- Bake 15-20 minutes, until crust is golden and cheese is bubbling.
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Tips & Tricks
To save time, store-bought or a pre-made crust can be used to make this recipe for beet pizza with caramelized onions and bacon.
Looking for seasonal fall dinner ideas? Our recipe for gouda and beet pizza can be adjusted if you’d like to try a different cheese on top. We recommend changing it up with provolone, Monterey Jack or havarti cheeses. These are all good options for a homemade pizza with beets.
