Winter Greens
BEET PEPPERONI PIZZA Ever tried pepperoni beets? I can eat them every day. The smoky flavorful treat is a great snack, but it also works well atop pizza. Mix up the beet greens and some goat cheese and you got a gourmet pizza to go. Serves: 6 FOR THE BEET PEPPERONI: 3-4 very small fresh beets, peeled and sliced extremely thinly 1 tablespoon extra-virgin olive oil 2 tablespoons soy sauce ½ cup water ½ teaspoon liquid smoke 1 teaspoon apple cider vinegar ¼ teaspoon sugar ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon ground mustard ¼ teaspoon fennel seeds, ground ⅛ teaspoon ground sage ¼ teaspoon smoked paprika 1. Preheat oven to 325°F. 2. Place everything except the beets in the bottom of a 13x9inch glass pan or a casserole dish and combine well. Add the beet slices and toss to coat them all; spread them out as well as you can (overlapping slices is okay). 3. Bake the slices, uncovered, for about 20 minutes, then remove from the oven and flip them over and around to re-coat them with marinade and switch the bottom slices to the top and top to the bottom as much as possible. Continue to bake and stir them up every 10-15 minutes until they have absorbed most of the marinade, are very soft, and begin to curl and crisp at the edges. Remove from oven and set aside until you need them for the pizza.
FOR THE PIZZA: 1 bunch beet greens, washed, stemmed and sliced 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound pizza dough (white or whole wheat), at room temperature All-purpose flour, as needed 4 ounces goat cheese, softened
⅓ cup chopped dried figs (optional) 3 ounces gouda, shredded
1. Preheat oven to 500°F. If using a pizza stone, preheat the pan at the same time. 2. In a medium bowl, toss the beet greens with the olive oil and a light sprinkling of salt and pepper.
3. Turn the dough out onto a lightly floured surface. Stretch or roll out your dough to fit your pizza pan. Place dough on the hot pan or on parchment on a regular baking pan. Spread the softened goat cheese over the dough, top with beet greens, beet pepperoni and figs if using. Sprinkle shredded gouda over the top. 4. Bake at 500°F for 8-10 minutes until crust is golden. WINTER 2013
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