Bright and fresh with the perfect cheesy crunch we all know and love. Roasted red and golden beets paired with some meaty mushroom slices are brought to life with a little garlic and lemon zest making this pizza so delightful and springy.


5c flour
1t sugar/honey
2 1/4t yeast (one package)
2t salt
1 1/4c ( ± 2T) warm water
1T + 1t olive oil

2T olive oil
1 garlic clove, grated/minced
1 lemon, zested
1 1/2c fontina or mozzarella, shredded
1/4c parmesan
3-4 crimini mushrooms, thin sliced
2 small roasted beet, sliced thin – here’s an easy recipe

1/3c microgreens or arugula


Dough: Stir together everything but the water and oil.  Then add water and oil and knead until smooth.  Oil a bowl and let the dough rise until double in size ( about an hour).  Divide dough into 4 and let sit for 10 minutes before forming into pizzas.  Alternatively, divide dough and freeze, take out and let rest to room temp before forming. 

Preheat oven with baking stone (if using) to 475°F.  Combine olive oil, garlic and lemon zest with a little salt and pepper and brush/rub it all over the entire pizza.  Evenly distribute cheeses then mushrooms and beets.  Bake for 8-10 minutes, until the bottom of the crust is golden brown and the top is completely bubbly.  Allow the pizza to cool for a few minutes before putting the micros on or they will just wilt. 


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