It’s the Family Day holiday here this weekend and for probably the first time in 4 years we were able to spend it together! Aaron misses a lot of holidays with us due to work so the ones where he gets to take part are extra great. We didn’t do anything over the top; it’s been nice just living the simple life lately and enjoying our little family all together.
We spent the afternoon at a local greenhouse hosting a few events and took in a bon-fire roasting the biggest marshmallows I’ve ever seen, and a hayride…..through the parking lot! It was kind of ridiculous and enjoyable at the same time haha!
A few years ago a day like this would have seemed dull but as we are coming up closer to Mairead’s 5th birthday in a couple months, it’s these moments that will I cherish when she only has time for her friends and no time for Mama and Daddy. *crying my head off*
Anyway, you’re probably here for the pizza!
Our tasty little lunch was an incredible homemade pizza topped with roasted beets, tomatoes, caramelized onion, goat cheese, and arugula with a basil pesto base. I could pretty much eat this everyday.
I enjoyed the contrast of flavors from the sweetness of the beets to the sharpness of the arugula. The basil pesto was a nice touch as well. I loved the color presentation; with such bold hues this is one meal that would serve to impress guests upon presentation.
If you take anything from this post, let it be the recipe for this pizza crust! We make so many different types of homemade pizzas at our house but it’s always on this crust. A friend passed it along to me a few years ago and I’ve never looked back. This is one for the recipe box! Enjoy 🙂
Roasted Beet & Tomato Pizza with Caramelized Onion, Goat Cheese and Arugula
1.5 tsp dry active yeast
2 tsp sugar
1 cup warm water
2 1/2 cups flour
1 tsp garlic powder
1 tsp salt
2 tbsp olive oil
In a small bowl, flavor the yeast by mixing sugar and water together then sprinkling the yeast over top. Allow to sit for about 10 minutes.
In a large bowl whisk together flour, garlic powder and salt.
Add yeast mixture to the flour mixture and stir until all dry ingredients are fully incorporated and a sticky dough has formed.
Add olive oil and knead the dough with your hands until the dough is soft
Cover bowl with clean dry dish towel and allow to rise (about an hour) while you prepare the pizza toppings.
Once ready to bake, roll out to desired size and thickness and place on a lightly floured pizza pan. Add toppings and bake at 400 degrees for 20 minutes.
* For an extra tasty crust, just before the pizza is ready (at about 18 minutes) brush the edges of the crust with a salt and olive oil mixture (about 2 tbsp olive oil, 1/2 tsp salt). Crazy good!
1 tbsp olive oil + more for brushing
2 tbsp basil pesto
1/2 small yellow onion, diced
1 tbsp butter
1 small red beet
1 small golden beet
2 ounces goat cheese, crumbled
1 cup arugula
balsamic vinegar (optional)
Caramelized onion: In a skillet set to medium low heat add the tablespoon of butter and the diced onion, stir to coat. Cook on medium low heat for about 30 minutes, stirring frequently.
Roasted Beets: Peel and slice beets to 1/4 inch thickness. Place on a baking sheet lined with parchment paper and brush with olive oil. Bake at 375 degrees until tender about 12-14 minutes, turning halfway through.
In a small bowl mix olive oil and pesto. Brush generously onto prepared pizza crust.
Spread the caramelized onions over the pesto then assemble the beets and sliced tomato. Top with crumbled goat cheese.
Bake at 400 degrees for 20 minutes *see note in pizza crust recipe.
While pizza is cooking toss arugula with balsamic vinegar.
Once cooked, remove the pizza from the oven and cut into slices. Top with arugula and serve. Enjoy!
By Three Happy Folk