Beet and Goat Cheese Pizza

Name: Beet and Goat Cheese Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb (450 g) store-bought or homemade pizza dough, room temperature; 2 tablespoons (30 ml) extra-virgin olive oil; 2 cloves (6 g) garlic, minced; 8 oz (225 g) roasted beets, sliced ¼-inch (6 mm) thick; 4 oz (115 g) fresh goat cheese, crumbled into small pieces; ⅓ cup (40 g) walnut pieces, coarsely chopped and toasted; 2 cups (50 g) fresh arugula; 2 tablespoons (30 ml) balsamic reduction or glaze, thick, syrupy consistency; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A Mediterranean-inspired pizza topped with roasted beets, creamy goat cheese, toasted walnuts, and peppery arugula. The sweet earthiness of beets pairs beautifully with tangy goat cheese and a drizzle of balsamic reduction, creating a vegetarian pizza that's as elegant as it is satisfying.

Prep: 20 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 1 large pizza (4-6 slices)

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Steps

Before you start

Remove pizza dough from the refrigerator 20–30 minutes before baking to bring to room temperature
Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside if you have one
Roast the beets ahead of time (can be done 1–2 days in advance)
Have all toppings prepped and within arm's reach before you shape the dough

1
Toast the walnuts
- In a small dry skillet over medium heat, toast the chopped walnuts for 3–4 minutes, stirring frequently, until fragrant and light golden brown.
- Transfer to a plate to cool.
- This brings out their flavor and ensures they stay crispy on the pizza.
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Ready when: Walnuts are fragrant and light golden brown
Tip: Watch carefully—walnuts can burn quickly. Stir constantly to prevent scorching.
2
Prepare garlic oil
- In a small bowl, whisk together 2 tablespoons (30 ml) of olive oil and the minced garlic.
- Let sit for 5 minutes so the garlic infuses into the oil.
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Tip: Don't cook the garlic in the oil; just let it sit. Raw garlic oil will flavor the pizza better.
3
Shape the dough
- Place the room-temperature dough on a lightly floured work surface.
- Gently stretch it into a 14–16 inch (35–40 cm) round, working from the center outward.
- If it resists, let it rest for 2–3 minutes and try again.
- The dough should be an even thickness, thin in the middle but with a slightly thicker edge for the crust.
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Ready when: Dough is stretched to 14–16 inches with even thickness
Tip: Don't use a rolling pin; gentle stretching preserves the air bubbles and gives a lighter crust.
4
Transfer to pizza stone
- If using a preheated pizza stone, carefully transfer the dough to the hot stone.
- If using a baking sheet, place the shaped dough on parchment paper on the baking sheet.
- Brush the entire surface (including the crust rim) with the garlic-infused oil.
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Ready when: Dough is on stone or sheet and evenly oiled
Tip: Use a pizza peel (wooden paddle) if you have one to slide the dough onto a hot stone without tearing it.
5
Arrange beets and cheese
- Arrange the sliced roasted beets evenly over the oiled dough, leaving a ½-inch (1.3 cm) border around the edge for the crust.
- Scatter the crumbled goat cheese over the beets, distributing it in clusters rather than spreading it thin.
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Ready when: Beets and cheese are evenly distributed
Tip: Don't overload the pizza; too much cheese will make the crust soggy. Goat cheese will soften in the heat, so small pieces are better than large dollops.
6
Bake the pizzaOven 475°F / 245°C
- Bake in the preheated 475°F (245°C) oven for 12–15 minutes, until the crust is golden brown on the bottom and the edges are puffed and lightly charred.
- The goat cheese should be warm and slightly softened, and the beets will have warmed through.
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Ready when: Crust is golden brown on the bottom with puffed, lightly charred edges; goat cheese is warm and softened
Tip: Rotate the pizza halfway through baking if your oven has hot spots. Check the bottom by lifting the pizza with a peel or spatula.
7
Finish and serve
- Remove the pizza from the oven and immediately scatter the toasted walnuts and fresh arugula over the top.
- Drizzle the balsamic reduction in a thin zigzag pattern over the entire pizza.
- Season lightly with sea salt and freshly ground black pepper.
- Slice and serve warm.
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Ready when: Pizza is dressed with all toppings and ready to eat
Tip: Add the arugula after baking so it stays fresh and peppery; heat would wilt it and make it bitter. The warm pizza will slightly soften the leaves without cooking them.

Good to know

Tips

If you don't have roasted beets, roast them yourself: trim, wrap in foil, and roast at 400°F (200°C) for 40–50 minutes until tender. Cool, peel, and slice. This takes time but gives you control over the flavor.
For crispier crust, preheat a pizza stone in the oven for at least 30 minutes before baking. A hot stone mimics the effect of a professional pizza oven.
Don't skip toasting the walnuts—it makes a huge difference in flavor and texture. Raw walnuts can taste bitter and stay soft.
Balance is key with this pizza: the sweet earthiness of beets, the tang of goat cheese, the bitterness of arugula, and the richness of walnuts all work together. Taste as you go and adjust salt and pepper to your preference.

Make ahead

The roasted beets can be prepared 1–2 days ahead and stored in the refrigerator. The pizza dough can be made fresh or purchased the day of. The walnuts can be toasted a few hours ahead. The balsamic reduction, if homemade, can be made days in advance. Assemble and bake the pizza just before serving for the best texture and flavor.

Storage & reheating

Leftover pizza keeps covered in the refrigerator for up to 2 days. Reheat slices in a 350°F (175°C) oven for 8–10 minutes until the crust is warm and crispy again. Do not microwave, as this will make the crust soggy. The pizza is best enjoyed fresh the day it is made.

Substitutions

fresh goat cheese → Fresh ricotta, crumbled feta, or a mix of ricotta and cream cheese. These alternatives provide creaminess and tanginess, though feta is stronger-flavored. Use about the same amount by weight.
walnut pieces → Toasted pine nuts, pecans, or candied walnuts. Pine nuts add a buttery richness; pecans are milder. Candied walnuts bring sweetness. Toast any of these the same way.
balsamic reduction or glaze → Aged balsamic vinegar (used sparingly), or a drizzle of honey mixed with a tiny splash of red wine vinegar. Aged balsamic is already thick and syrupy. Honey-vinegar adds sweetness and tang but is less complex.
fresh arugula → Fresh baby spinach, watercress, or microgreens. Arugula's peppery bite is signature, but spinach is milder and watercress equally peppery. Microgreens add elegance.