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“This is really good... dh loves it! Modified from a Cooking Light recipe.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 450°.
  2. Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.
  3. Roast potato slices and shallots (first lightly coat with EVOO and salt them) at the same time you roast the beets. Roast for about 8 minutes then toss or turn. Check again in 8 minutes.
  4. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.
  5. Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza.
  6. Mix olive oil and crushed garlic together.
  7. Gently brush garlic oil over Basic Pizza Dough. Arrange cheese, beet slices, shallots, and potatoes evenly over dough, leaving a 1/2-inch border.
  8. Slide dough onto preheated pizza stone, using a spatula as a guide.
  9. 6. Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges.
  10. Enjoy!

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