Friday, July 18, 2014

Farmer's Market Beet, Goat Cheese, and Pistachio Pizza

In 4 days, we leave for Jackson Hole, Wyoming and I couldn't be more excited. Blake and I LOVE road trips. In fact, we decided the other day that our most favorite trips have been road trips. Even over our spectacular international trips. We will take to the road any day. On the road you can really get a sense of a place. You can stop and experience places you might never see otherwise. With so much hustle in this life the road slows you down and makes you take it all in. And personally I want to take it all in.

We have road tripped over 7,000 miles together. From Colorado to the Canadian border. Our road trips are beginning to have traditions. A new mix tape dominated by classic rock. Finding the best places to eat in middle of nowhere towns. Like Green River, Utah, where we ate at a burger place with a rather lengthy wine list. Surprising? Yes, until we realized the wine list was comprised of 15 different varieties of Franzia. Every college students' favorite boxed wine. But when on the road, you embrace a place for what it offers, especially when what it offers is different from your typical experience of life. When in Green River you revel in a decent burger and a glass of Franzia. It's a heck of a good time to have these adventures.

Since we are going out of town next week, we are making a valiant effort to eat up all our farm share food. This week that consisted of chard, potatoes, beets, green beans, onions, and lettuce. So I made nicoise salads and this beet pizza. Does beets on pizza sound a little suspect to you? Maybe but when you add some caramelized onions, goat cheese, garlic olive oil, and pistachios you will be none too disappointed. Like the Franzia in Green River this is nothing to be scared of, only an adventure to be had and a delicious one at that.

Farmer's Market Beet, Goat Cheese, and Pistachio Pizza 
Serves 4

5 medium sized beets, roasted and chopped into bite sized pieces
3 cloves garlic, minced
3 tablespoons olive oil
1 onion, chopped
1 bunch of chard, rough chopped
1 tsp balsamic vinegar + more to drizzle over the top
Pinch of salt and pepper
1/2 cup pistachios, chopped
4-5 ounces of goat cheese
1 recipe pizza dough which can be found here or premade pizza dough (Whole Foods makes good dough), leave the dough on the counter about 30 minutes before you want to use it

Preheat the oven to 400 degrees. Wrap beets in foil and let roast 45-50 minutes until softened. Pull beets out of the oven and increase heat to 500 degrees. Peel off skin and chop into bite sized pizza.

While beats are roasting, mince garlic cloves and mix with the 2 tablespoons of olive oil. Set aside until later. Heat 1 tablespoon olive oil, in a saute pan over medium high heat and add onion. Cook the onion 7-8 minutes stirring occasionally until golden brown. Place onion aside on a plate. In the same saute pan add a little more oil and throw in your chard. Drizzle 1 tsp balsamic over the chard and a pinch of salt and pepper. Cook down stirring occasionally for 3-4 minutes.

If you have an 18" pizza pan use it, otherwise a baking sheet will work. Cover the bottom of you pan with cornmeal. Stretch the dough with your fists into your desired shape and length. Start in the center and work your way to edge. Once the dough is stretched place on you baking pan and curl over the edges for your crust. Bake the crust for 4 minutes on its own.

Once the crust has par baked, spread your garlic oil over the bottom of the crust with a spoon. Spread over the crust your greens, onion, pistachios, beets, and goat cheese. Bake another 10-15 minutes until the cheese melts and the crust in golden brown.

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