Beet-eroni Pizza

Make easy beet-eronis for your pizza or flat bread with thinly sliced beets, salt, and seasoning.  

Beets inspired by pepperonis make a healthy, homrade pizza.  

Beet-eroni Pizza

Makes 1 small pizza

INGREDIENTS

• 1 bunch of beets, thinly sliced in rounds
• Seasoning: dried oregano, dried parsley, sea salt, ground fenugreek, ground fennel seed, etc!  We usually add our spices, salt and dried herbs to a mortar and pestle and grind.  
• Other pizza toppings of choice: broccoli florets, mushrooms, garlic, sliced turnips, etc! 
• 1 small pizza dough — buy one or make your own.  
• Optional shredded cheese and tomato sauce.  

INSTRUCTIONS

1. Mix 1 teaspoon spice blend and sliced beets in a small bowl, coating beets well.  Taste and add more spices/salt as needed.  
2. Preheat oven to 425 degrees F. or according to your pizza dough instructions.  
3. Make dough according to instructions and place in an oiled cast iron, pizza pan, or any baking dish will do (oil or line with baking paper — it’s okay if it’s not round!) 
4. Spread sauce and cheese if using, add beet-eronis and other toppings, and bake for 15 – 25 minutes or until crust is done and toppings are tender.  
5. Slice, serve, and enjoy!  

NOTES:

We make a sourdough starter “flat bread” in our cast iron — preheat cast iron to medium high, add olive oil and warm, turn off heat, and glop in 1 – 2 cups of just sourdough starter.  Place toppings on, and bake for 15 – 25 minutes.  This method doesn’t work well with tomato sauce, but does work with cheese and pesto.  It’s super easy if you have a bunch of sourdough starter on hand!  I’ve grown my starter into a half gallon jar so that I always have enough ready to make a quick pizza like this.  

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed

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