Ricotta, Roasted Beet and Thyme Pizza is a healthy and vibrant spin on the classic margarita. Swap out mozzarella for creamy ricotta, tomatoes for oven-roasted beet purée and basil for savory fresh thyme. The result is a homemade dish that’s a guaranteed crowd-pleaser.
Making Easy Homemade Pizza
This pizza is all about the toppings. A vibrant display of whipped purple beets topped with dollops of white ricotta and sprinkled with fresh thyme means that people are coming (and staying) for what’s on top. Of course, that doesn’t mean you should let the crust slide.
But, to keep this homemade beet pizza recipe quick, easy and ideal for entertaining, there’s no shame in picking up your favorite store-bought crust. Choose a high-quality dough from a trusted source (like your local Italian market or the pizza place down the street), rather than a pre-cooked or frozen crust.
If you’re gluten-free, simply choose your favorite wheat-free crust.
When you’re rolling out the dough, don’t worry too much about nailing a perfect circle. Part of the fun of a homemade pie is a rustic look! For this recipe, the toppings have a lot of heft, so you’ll need to pre-bake the crust. To do so, simply brush the rolled-out crust with a shiny coat of olive oil and pop it into a hot oven until it starts to turn golden.
How to Roast Beets For Pizza
The key to making this pizza really pop in the looks and flavor departments is to roast beets until they’re smokey, caramelized and fork-tender.
And while you’re at it, why not roast up a few extra beetroots to use on your favorite salad or in a fabulous roasted beet cocktail? There are 3 more recipes in this series, coming soon!
To make the creamy beet purée for your pizza, whip roasted beets in a food processor or blender. Purée until you have a smooth paste that’s packed with bold beet flavor.
Roasted Beet Puree
This beet puree is lovely to have on hand. Use it to add flavor in unexpected ways from main dishes to cocktails. If you don’t want to hassle with just one beet, roast an entire bunch and save the extras for salads or pizza toppings (and so much more).
- 65 grams (1 small) beet, peeled, stems removed, quartered
- 1/2 cup filtered water
- Start by preparing roasted beets for both the pizza topping (roasted and quartered), and the puree (for spread on crust). Preheat oven to 425 degrees. Rinse beet (or all if roasting whole bunch). Cut off each end. Peel and quarter.
- Place on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle very lightly with sea salt.
- Place in the oven and roast for 25-30 minutes or until soft when pierced with a fork. Remove and allow it to cool to room temperature.
- Prepare the puree: take just 1 cooled, roasted beet from large batch to small blender. Add water. Puree until smooth.
- Store in a glass airtight jar in the fridge for up to 1 week.
Ricotta, Roasted Beet and Thyme Pizza
This recipe is a fresh spin on the classic margarita. It’s my firm belief that more days in life should include pizza. So, why not make it easy and healthy, with just 6 ingredients. Tip: swap the ricotta for your favorite dairy free cheese if you like. You can make your favorite homemade crust or - to save time, pick up a gluten free option. I recommend Manini’s. Lastly, feel free to roast extra beets while you’re at it. Use as much as you want on the pizza, and then enjoy the extra for a salad to pair, like the recipe for Vegan Green Goddess Broccoli Salad included in this series.
- 1 bunch fresh beets, peeled, stems removed, quartered
- 227 grams (or 1 cup) fresh ricotta (I like Bellwether Farms)
- 1 small red onion, thinly sliced
- 4 sprigs fresh thyme leaves
- Roasted beet puree (recipe below)
- Olive oil
- Sea salt
- Begin by pre-cooking your pizza crust of choice by following instructions on the package. Alternatively, you can make your own homemade crust with your recipe of choice. Note: before placing it in the oven, brush the crust with a light layer of olive oil and bake part way or just until barely starting to brown. Remove from the oven and set aside.
- Prep all other ingredients.
- Using pastry brush, spread a touch more olive oil on partially baked crust. Next, brush on a layer of beet puree.
- Top with onions, ricotta and beets. Finish with thyme and sprinkle with sea salt.
- Place back in the oven at 425 degrees and heat until the crust is lightly browned and cheese is bubbly.
- Remove from the oven, place on cutting board, slice and serve!
- Store leftovers in airtight container for up to 3 days.
Pizza Toppings: Ricotta, Roasted Beets and Thyme
When you’re ready to assemble your pizza, prepare the rest of your toppings. In addition to the beet puré, you’ll need a cup of fresh ricotta, a sliced red onion for a bit of punchy flavor, and fresh thyme leaves.
To build the pizza, give your golden crust another brush with olive oil. Then add a layer of vibrant beet purée, followed by onions, globs of ricotta and finally, a sprinkle of fresh thyme. Give everything a light dusting of salt for good measure, and pop the beet pizza back into the oven.
When the ricotta is melted and bubbly and the crust is darkening, it’s dinner time!
Can I Make Roasted Beet Pizza Dairy-Free?
Absolutely. Simply swap the ricotta out for your favorite dairy-free cheese and you have a delicious plant-based meal.
Storing Leftover Pizza
If you don’t manage to finish your pizza when it’s fresh out of the oven, store leftovers in an airtight container in the fridge for up to 3 days. Much like other pizzas, Ricotta, Roasted beet, and Thyme pizza makes a delicious breakfast the next day, hot or cold!
Make sure to stay tuned for 3 more recipes in this delicious series by following me on Instagram (say hi!), or by signing up for my newsletter to be the first to know.