Sweet Roasted Beet & Arugula Pizza

Jun 15 2016

Pizza= Healthy?? Yes, you can have your pizza, and eat it too. This recipe is rich in protein and fiber.

Recipe created by Melissa Girgis, Dietetic Intern at Oregon State University. 

Serves 8 

Dietitian's Tip: 

Each slice of this pizza supplies whole grains, fruit, vegetables, and dairy for a wonderfully balanced, tasty and nutritious indulgence. 


Pizza Crust
• 1 packet active dry yeast
• ¾ cup lukewarm water
• 2 cups 100% whole wheat flour
• 1 ½ teaspoons salt
• Oil for greasing bowl
*Feel free to save time with a ready-made 100% Whole Wheat pizza crust at the store or a baking mix. Be sure to read the label and choose options with less than 200 mg sodium per slice.

• 2 small beets, roasted
• 1 cup arugula
• ½ cup goat cheese
• 1 cup blackberries
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar  


Pizza Crust
1. Pour warm water into a large bowl and sprinkle with yeast
2. Whisk mixture and let sit until foamy, about 5 minutes
3. Add salt then slowly stir in flour until a sticky dough forms
4. Transfer dough to an oiled bowl, cover with plastic wrap, let sit ~1 hour in a warm corner of the kitchen to let rise
5. Knead dough a few times, until the dough becomes sticky and begins to form a ball
6. Roll out dough and bake at 500 F for 8-12 minutes depending on thickness of crust

Roasted Beets
1. While dough is rising, dice beets
2. Place on baking sheet lined with parchment paper
3. Cover with foil
4. Bake 35 minutes at 400 F
5. Once beets are finished roasting, increase oven temperature and bake pizza crust

1. Top crust with roasted beets while oven cools to 350 F
2. Sprinkle with goat cheese and berries
3. Drizzle with honey and balsamic vinegar
4. Bake 8-10 minutes at 350 F
5. Top with arugula 

Nutrition Information: 

170 calories, 3 g total fat, 2 g saturated fat, 30 g carbohydrate, 7 g protein, 5 g fiber, 55 mg sodium, 240 mg potassium, 60 mg calcium, 50 mg magnesium