In a corner of downtown Healdsburg, opposite the historic town plaza, you’ll find Pizzando, a restaurant filled with the aroma of good things. We’re in love with their wood fire pizzas, hearty seasonal antipasti and hand-crafted pastas.
So when Pizzando’s Chef Van Voorhis asked if we’d like to learn one of their favorite pizza recipes, we said: “uh…YES!”
Pizzando’s Beet Pizza
“This is one of our more interesting pizzas we currently have on the menu, as you generally don’t associate beets on pizza. However, with the classical flavor combination of the beets, goat cheese and walnuts, it lends itself well to a crispy pizza while not weighing you down.”
This recipe is great for novice cooks, Chef Van Voorhis says this pizza can be just as delicious on a store-bought pizza crust.
||Cooked Beets, All Colors
||Fromage Blanc or Goat Cheese
||Walnut Pesto (see recipe below)
Combine all ingredients in a mixing bowl, season with salt and lemon juice. Drizzle olive oil on your dough then evenly disperse the ingredients over the entire surface. Bake in a pizza oven until the dough is slightly blistered, about 1 ½ -2 minutes. If you are using a home oven, set it to the hottest convection setting available and bake for around 8-18 minutes.
An aged Riesling or Pinot Gris to complement the texture and natural sweetness of the beets. Avoid anything too dry or tannic.
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