Close your eyes and imagine a pizza that’s not just a meal, but a work of art—deep ruby-red beets roasted to sweet perfection, creamy goat cheese that crumbles like a dream, and a tangle of peppery arugula that adds just the right bite. This isn’t your average Friday night pie. This Roasted Beet and Goat Cheese Pizza with Arugula is the kind of dish that makes you pause mid-bite, savoring the harmony of earthy, tangy, and fresh flavors dancing on a crisp, golden crust. Whether you’re hosting a dinner party or treating yourself to a solo culinary adventure, this pizza is guaranteed to impress.
Why This Recipe Works
Let’s be honest—most pizzas don’t require a second glance. But this one? It’s different.
- Elevated, Not Complicated: You don’t need chef skills to pull this off. Just a few simple techniques transform humble ingredients into something extraordinary.
- A Nutrient Powerhouse: Beets bring their earthy sweetness and a boost of antioxidants, while arugula adds a peppery kick and a dose of vitamins. Even the goat cheese plays its part with protein and a tang that keeps every bite interesting.
- Endlessly Adaptable: Swap ingredients based on what’s in your fridge or your dietary preferences—this recipe is forgiving and flexible.
The Story Behind the Sauce
This isn’t just pizza—it’s a love letter to seasonal produce. The sweetness of roasted beets, the creaminess of goat cheese, and the bright bite of arugula come together in a way that feels both rustic and refined. It’s the kind of dish that makes you appreciate how a few well-chosen ingredients can create magic.
Essential Ingredients & Tools
Ingredients for the Roasted Beets
- 2–3 medium beets (about 1 lb / 450g) – Look for firm, unblemished beets with vibrant color.
- 1 tbsp olive oil – A good glug to coat them before roasting.
- Salt and black pepper – Just enough to enhance their natural sweetness.
Ingredients for the Garlic-Herb Oil
- 2 tbsp olive oil – The base for our flavor-packed drizzle.
- 2–3 garlic cloves, minced – Fresh is best here.
- 1 tsp fresh thyme – A little herbaceous magic.
Ingredients for the Pizza
- 1 lb (450g) pizza dough – Store-bought or homemade, your call.
- 4–5 oz (115–140g) goat cheese – Creamy, tangy, and utterly irresistible.
- 2 cups (60g) arugula – The peppery green that ties it all together.
- 2–3 tbsp balsamic glaze – A sweet-tart finish that elevates every bite.
Tools You’ll Need
- Baking sheet or pizza stone – For that perfect crispy crust.
- Parchment paper – Makes transferring the pizza a breeze.
- Sharp knife – Essential for slicing those beets.
Serves: 4 | Prep: 25 min | Cook: 15 min | Total: 45 min
How to Make Roasted Beet and Goat Cheese Pizza with Arugula
- Roast the Beets
Preheat your oven to 400°F (200°C). Scrub those beets clean—no dirt allowed. Pat them dry, then wrap each one snugly in aluminum foil. This little pouch traps steam, ensuring they cook evenly and making the skins slip off effortlessly later. Roast for 45–60 minutes, until a knife slides in without resistance. Let them cool slightly, then rub off the skins under running water (they’ll practically fall off). Slice into ¼-inch rounds—thin enough to layer beautifully but thick enough to hold their shape.
- Infuse the Garlic Oil
In a small bowl, mix 2 tbsp olive oil, 2–3 minced garlic cloves, 1 tsp fresh thyme, and a pinch of salt. Let it sit for 10 minutes—this lets the oil soak up all that garlicky goodness without the risk of burning in the oven. If you prefer a smoother finish, strain out the garlic bits before brushing it onto the dough.
- Shape the Dough
On a floured surface, stretch your 1 lb (450g) pizza dough into a 12-inch circle. Aim for even thickness—no one wants a doughy middle or burnt edges. Transfer it to parchment paper (trust me, this makes life easier). Brush the entire surface with that fragrant garlic oil, leaving a ½-inch border for the crust. This creates a barrier that keeps the toppings from making the crust soggy.
- Layer the Toppings
Arrange those gorgeous beet slices in a single layer, slightly overlapping for full coverage. Crumble the 4–5 oz (115–140g) goat cheese evenly—its tangy creaminess is the perfect counterpoint to the beets’ sweetness. Pro tip: Let the cheese sit at room temperature for 10 minutes before crumbling. Cold goat cheese can be stubborn, but a little patience ensures perfect distribution.
- Bake to Golden Perfection
Crank the oven up to 475°F (245°C) and preheat your pizza stone or an inverted baking sheet. A blazing-hot surface is the secret to a crisp crust. Slide the parchment-lined pizza onto the stone and bake for 12–15 minutes, until the edges are golden and the cheese softens (don’t expect it to melt completely—that’s part of its charm).
- The Finishing Touches
As soon as the pizza comes out of the oven, scatter 2 cups (60g) arugula over the top. The residual heat will wilt it just slightly, keeping its peppery bite intact. Drizzle with 2–3 tbsp balsamic glaze in a zigzag pattern—the sweet-tart acidity cuts through the richness beautifully. Slice with a pizza wheel for clean, effortless cuts.
Pro Technique
The Foil Trick for Perfect Beets
Wrapping beets in foil isn’t just about convenience—it’s a dry-roasting method that intensifies their natural sugars. Unlike boiling, which can dilute flavor, this technique caramelizes the beets, deepening their earthy sweetness. For an extra layer of flavor, tuck a sprig of rosemary into the foil pouch before roasting.
Goat Cheese Secrets
Goat cheese crumbles best when chilled, but for even distribution, let it sit at room temperature for 10 minutes after crumbling. This prevents clumping and ensures every bite is balanced. If you love a little browning on top, broil the pizza for the last 1–2 minutes—just keep a close eye to avoid burning.
Arugula’s Moment to Shine
Adding arugula after baking keeps it vibrant and crisp. If you prefer it slightly wilted, toss it with a teaspoon of olive oil first—the fat helps it soften gently without turning soggy.
Chef’s Wisdom
The Soggy Crust Solution
A limp crust is often the result of too many toppings or an underheated oven. For a crackly base, bake the dough with just the garlic oil for 3 minutes before adding toppings. This creates a seal that locks out moisture.
Garlic Without the Bite
Raw garlic can turn bitter when baked. Coating it in oil first insulates it from direct heat. For even deeper flavor, sauté the garlic in oil for 30 seconds before mixing with thyme—just let it cool slightly to avoid wilting the fresh herbs.
The Perfect Drizzle
Balsamic glaze thickens as it cools. Warm it for 10 seconds in the microwave before drizzling to achieve those smooth, restaurant-worthy streaks.
Storage & Freshness Guide
Short-Term Storage
Leftovers? Store them in an airtight container in the fridge for up to 2 days. Place parchment between slices to prevent sticking. Reheat at 375°F (190°C) for 5–8 minutes to bring back the crispness—skip the microwave, which turns the crust rubbery.
Freezing for Future Cravings
Freeze unbaked, assembled pizzas (minus the arugula) on a tray until solid, then wrap in foil. Bake from frozen at 425°F (220°C) for 18–20 minutes, adding fresh arugula after.
Prep Ahead Like a Boss
Roast the beets and make the garlic oil up to 3 days in advance. Store the beets submerged in oil to keep them from drying out. Bring everything to room temperature before using.
Nutrition Profile
This pizza strikes the perfect balance between indulgence and nourishment. Beets deliver folate and manganese, arugula brings vitamin K, and goat cheese offers protein with less lactose than cow’s milk cheese.
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 |
| Protein | 14g |
| Carbohydrates | 55g |
| Fat | 16g |
| Fiber | 5g |
Ingredient Variations and Their Impact
- Feta Cheese
Swap: Replace goat cheese with crumbled feta for a saltier, brinier profile. Feta holds its shape better under heat.
Upgrade: Add a sprinkle of oregano to complement feta’s Mediterranean roots.
- Caramelized Onions
Swap: Skip the garlic oil for sautéed onions cooked low and slow until golden. Their sweetness mirrors the beets’.
Upgrade: Deglaze the pan with 1 tbsp balsamic vinegar for added depth.
- Vegan Version
Swap: Use cashew-based vegan feta and ensure the dough is egg-free.
Upgrade: Drizzle with tahini post-bake for creaminess.
- Honey Drizzle
Swap: Replace balsamic glaze with warmed honey for a floral sweetness.
Upgrade: Infuse honey with rosemary for an aromatic twist.
- Nutty Crunch
Swap: Top with toasted walnuts or pecans for texture contrast.
Upgrade: Toss nuts with smoked paprika before adding.
Perfect Pairings
Complementary Dishes
- White Bean Salad: Creamy cannellini beans tossed with lemon and parsley lighten the pizza’s richness. Serve chilled for a refreshing contrast.
- Roasted Asparagus: Its grassy notes echo the arugula. Roast with olive oil and flaky salt for a simple side.
Drinks
- Dry Rosé: The wine’s acidity and berry notes harmonize with beets and goat cheese.
- Sparkling Water with Citrus: A squeeze of lemon or lime cleanses the palate between bites.
Something Sweet
- Dark Chocolate Truffles: Opt for 70% cocoa varieties—their bitterness contrasts the pizza’s sweetness.
- Poached Pears: Simmered in red wine, they extend the meal’s elegance.
FAQs
- Q: Can I use canned beets?
A: Fresh-roasted beets are best for flavor and texture, but in a pinch, drained canned beets will work—just pat them dry before using.
- Q: How do I prevent goat cheese from melting away?
A: Use a firm, crumbly log-style goat cheese. Soft spreads will disappear into the pizza.
- Q: Can I make this vegan?
A: Absolutely! Swap goat cheese for vegan feta and double-check your dough ingredients to ensure they’re egg-free.
Roasted Beet and Goat Cheese Pizza with Arugula: A Gourmet Vegetarian Masterpiece
Try this Roasted Beet and Goat Cheese Pizza with Arugula for a gourmet twist on pizza night. Sweet, tangy, and fresh—it’s a flavor explosion! Get the recipe now.
Ingredients
For the Roasted Beets
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2–3 medium beets (about 1 lb / 450g)
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1 tbsp olive oil
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Salt and black pepper
For the Garlic-Herb Oil
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2 tbsp olive oil
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2–3 garlic cloves (minced)
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1 tsp fresh thyme
For the Pizza
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1 lb pizza dough (450g)
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4–5 oz goat cheese (115–140g)
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2 cups arugula (60g)
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2–3 tbsp balsamic glaze
Instructions
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Preheat oven to 400°F (200°C). Scrub beets, wrap in foil, and roast for 45–60 minutes until tender. Let cool, then peel and slice.01
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Mix 2 tbsp olive oil, 2–3 minced garlic cloves, 1 tsp fresh thyme, and a pinch of salt. Let sit for 10 minutes.02
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Stretch 1 lb (450g) pizza dough into a 12-inch circle on parchment. Brush with garlic oil.03
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Layer beet slices and 4–5 oz (115–140g) crumbled goat cheese on dough.04
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Bake at 475°F (245°C) for 12–15 minutes until golden.05
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Top with 2 cups (60g) arugula and drizzle with 2–3 tbsp balsamic glaze.06
