1. Preheat oven to 425°; adjust oven rack to middle position. Place pizza crust on wooden pizza paddle; top with goat cheese, beets, oil and pear. Slide pizza directly onto middle rack; roast 10 minutes or until cheese is melted and crust is heated through. Slide pizza back onto pizza paddle.
2. In small bowl, toss arugula, lemon juice, and ⅛ teaspoon each salt and pepper. Cut pizza into 8 pieces; top with arugula mixture.
Chef Tips: Customize this recipe by swapping the beets with cipollini onions and/or the goat cheese with Gruyère cheese.
- 13 g Fat
- 6 g Saturated
- 35 mg Cholesterol
- 477 mg Sodium
- 23 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 9 g Protein
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Nutritional Information
- 13 g Fat
- 6 g Saturated
- 35 mg Cholesterol
- 477 mg Sodium
- 23 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 9 g Protein
Directions
1. Preheat oven to 425°; adjust oven rack to middle position. Place pizza crust on wooden pizza paddle; top with goat cheese, beets, oil and pear. Slide pizza directly onto middle rack; roast 10 minutes or until cheese is melted and crust is heated through. Slide pizza back onto pizza paddle.
2. In small bowl, toss arugula, lemon juice, and ⅛ teaspoon each salt and pepper. Cut pizza into 8 pieces; top with arugula mixture.
Chef Tips: Customize this recipe by swapping the beets with cipollini onions and/or the goat cheese with Gruyère cheese.