Whole Wheat Pizza with Beets, Arugula and Pecorino + A "Seriously Delish" Cookbook Giveaway

Whole Wheat Pizza with Beets, Arugula and Pecorino
Whole Wheat Pizza with Beets, Arugula and Pecorino
Whole Wheat Pizza with Beets, Arugula and Pecorino
Whole Wheat Pizza with Beets, Arugula and Pecorino

I try to mix things up when it comes to what we eat. If we have fish one night, I'll prepare something vegetarian the next. If one meal is heavy, I'll be sure to create a lighter dish the following evening.  From time to time, I'll throw a pizza into the mix. We don't take in pizza very often because I'm picky when it comes to my slice. I haven't found a pie that compares to what I grew up with in my New Jersey hometown.  The oven or grilled variety has grown on me, though, and that's what I'll usually do if I make it for dinner. We'll roll out some dough and give it whatever spin we're feeling. Clams and pesto or maybe a garlic scape and zucchini pie.  I like to top my pizzas with seasonal ingredients, ideally those that are homegrown or from the co-op we're members of.

The inspiration for this beet pizza came to me as I flipped through the newly released cookbook, Seriously Delish, by blogger Jessica Merchant of How Sweet It Is. I've always admired how Jessica will balance out a decadent recipe (usually it involves a gooey, chocolatey (sometimes boozy) dessert or something bacon-wrapped) with a simple salad. That's how I like to eat. As long as it's using fresh ingredients, I'm on board.

It didn't take long for me to develop this recipe. I came across her beet salad creation and thought, "Hey, that'd make for a great pizza topping! Something unique. Kind of healthy, totally delish."

Whole Wheat Pizza with Beets, Arugula, and Pecorino
Whole Wheat Pizza with Beets, Arugula, and Pecorino

The publishers of Seriously Delish have generously offered to giveaway a copy to one lucky A Thought For Food reader. Of course, I suggest ordering a copy anyway (you can always give one to a friend or family member), so be sure to head over to pick up a copy.

Here’s how to enter the giveaway:

Leave a comment on this post… it can be anything, but I’d love to hear what your favorite pizza topping is.

Additional entry: Tweet the following and then come back and leave a comment telling us you’ve done so -

Check out this Beet and Arugula Pizza + a giveaway of Seriously Delish by @howsweetblog over at @myfoodthoughts - http://tinyurl.com/mfrl9cx

Rules: This giveaway will end on Friday, September 12, 2014 at 12:00 PM EST.  I’ll pick 1 winner via random.org and that person will be contacted via e-mail.  Limit to two entries per person (one comment, one tweet) and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!

Whole Wheat Pizza with Beets, Arugula and Pecorino
Whole Wheat Pizza with Beets, Arugula and Pecorino

Whole Wheat Pizza with Beets, Arugula and Pecorino

Inspired by Jessica Merchant's Seriously Delicious


For the whole wheat pizza dough 1 packet active dry yeast 1 cups warm water 2 teaspoons honey 1 tablespoon olive oil 1 teaspoon Kosher salt 2 cups whole wheat flour 1.25 cups all-purpose flour


For the toppings 2 garlic cloves, mashed into a paste 1 tablespoon olive oil 2 medium beets Arugula Pecorino Honey Sea salt and black pepper


1. In a large mixing bowl, stir together the yeast and the warm water. Stir in the honey and let sit for 10 minutes.

2. Add the olive oil and salt. Then mix in the whole wheat and 3/4 cup of all-purpose flour.

3. Transfer the dough to a floured surface (use the remaining flour) and knead until all the flour has been absorbed.

4. Place the dough in an oiled bowl. Cover the bowl loosely with a towel and let it sit in a warm room for about an hour. At this point the dough should double in size.

5. While the dough is proofing, prepare the beets. Place the unpeeled beets in a pot, cover with water and bring to a boil. Once it reaches a boil, reduce heat to a simmer, cover with a lid, and let cook for 30 minutes, or until a knife can easily be inserted into the beets. Remove from heat and run under cold water. Peel the cooled beets with your hands and slice into 1/2 inch rounds.

6. In a bowl, mix together the garlic paste with the olive oil.

7. Preheat the oven to 450 degrees.

8. Transfer the dough to a floured surface and, using a knife, divide the dough in two. Roll one of them into a ball (save the other ball of dough for future use by wrapping it in plastic wrap and storing it in the refrigerator. This can be stored for up to 3 days).

9. Take the remaining dough and roll it out onto a floured surface.

10. Sprinkle corn meal out onto a baking sheet. Transfer the rolled out pizza dough onto the baking sheet. Spread garlic paste mixture evenly over the pizza, followed by some thin slices of Pecorino. Lay the beets on top and bake in the oven for 15 minutes.

11. Remove the pizza from the oven and top with a heaping handful or two of arugula, some more slices of Pecorino, and a drizzle of honey and olive oil. Season with Kosher salt and freshly ground black pepper.