A yummy way to get those rare vegetables!
1 large (16") pre-made pizza dough or homemade dough recipe
1/2 cup pre-made pizza sauce
1/2 cup Ranch dressing
1 cup (about 1-2 med. size ) fresh beets, trimmed, peeled, and diced to 1/4"
2 cups fresh arugula leaves, stems removed
Sea salt and ground black pepper, to taste
8 oz. (2 cups) Monterey Jack cheese, shredded
1 whole fresh garlic clove, finely minced
1 Tbs. olive oil
Preheat oven, according to temp. stated on your dough package. Place rolled out dough onto a greased pizza pan.
If using raw dough or homemade recipe: Pre-cook the raw pizza dough partially, prior to applying the toppings. This avoids the crust from getting under-cooked or soggy. I usually cook it at 400 degrees, for about 8-10 minutes. Then apply my toppings and cook for an additional 15 minutes, at 400 degrees F.
If using pre-made, already cooked pizza crust: Just apply your toppings and cook according to package directions.
In a large pan, over medium heat, heat oil. Once hot, add the diced beets. Salt and pepper, to taste. Cook, uncovered, until fork-tender, about 10-15 minutes.
Add garlic and arugula to the beets. (It may look like a lot of arugula, but remember, the arugula will cook down, only giving you half of what you started with). Cook just until arugula begins to wilt, stirring often. Remove from heat.
In a small bowl, combine pizza sauce and Ranch dressing. Evenly spread over top of pizza crust.
Top with beet/arugula mixture. Sprinkle cheese over top.
Cook according to the instructions on your package of pre-made crust or follow the instructions on your homemade dough recipe. Cheese should be melted and bubbly.
Tip: Arugula has a nutty/peppery flavor. You can substitute for fresh spinach, if you prefer. It will change the taste up some though. Beets have an earthy flavor, but when cooked, the sugars are released making them a bit sweet. Be careful when working with beets, as they will stain clothing.