Purple is my all time favorite color! Last week I used it in eggplant, this week, I use it in beets! I cannot wait to go back to America, and use it in blackberry this summer! Yummmmmmmmmm
I was inspired by several things for this recipe. Last week a good friend of mine liked a tortilla pizza on Pinterest. I honestly didn’t even read the recipe, but I LOVED the idea of using a tortilla as crust! It is close to impossible to get a good thin crust pizza here!
I also had a beet that I needed to use up. I really had no idea what to do with a beet, as I have never had one that was not pickled out of a can. So, I decided to oven roast it, and throw it on the pizza. I looked at several recipes that called for caramelized onions. This sounded like a good base to me, so I started by roasting the beet. It took an hour and a half, so I did it last night to have it ready.
covered it with a little olive oil and wrapped it up like a package. I then put it in the oven for an hour and a half, until it was soft.
After it cooled a bit, I just put the package in the fridge until I needed the beet today. The color had changed from a dark wine, to a deep purple, and it was very soft and juicy. I used a peeler and gently peeled off the skin, and diced the beet.
Next I began to caramelize two onions. I sliced them thin, and put some olive oil in the pan over very low heat. You cannot rush this process. The onions do not get seared, they turn brown, but this can take a long time. One time I made French onion soup, and it took two hours to properly caramelize all of the onions. Tonight, I gave it about 20 minutes, and as you can see, they were not done before I pulled them off…I was just impatient.
Then I used the same pan to cook up some chopped up bacon, then two chicken breasts.
Once I had drained the bacon, and let the chicken rest, I sliced up the chicken as well.
I also washed up some spinach to put on my pizza.
To assemble the pizza I put a taco sized flour tortilla on a pan. I put three tablespoons of Classico Italian Sausage pasta sauce on it (you can use, red sauce, white sauce, or even the oil that has been infused with the beet as you roasted as your sauce.
Next I put on some chicken, bacon, beets, garlic, onions, and spinach on the pizza.
I measured out one ounce of partly skim Mozzarella cheese, and put it over the top.
I was surprised with one ounce of cheese, it was enough, but using a microplane grater to make a very fine grate, it worked out beautifully! Even better, part skim mozzarella is only two points per serving instead of three of most other cheese that we eat! Great news!
I baked it in the oven on a cookie sheet for 12 minutes, then I put it under the broiler only for about three more just to get the cheese bubbly.
Next I removed it to a cutting board, ran a pizza cutter through it, and slide it onto a plate.
13 weight watchers points per pizza, and to be honest, I ate two of them! Yummy!
I love that this is one of those empty out the fridge and use whatever veggies you have kind of dishes. I used beets cause it was what I had, but you could use bell peppers or even zucchini if you have it. Heck, if I had made it last week, I would have thrown on an eggplant!
I think the biggest shocker of all with me working with beets, is that I didn’t dye my entire kitchen, much less my skin purple along with dinner! 😀