“The Beet Goes On” Pizza
This unconventional pizza offers a bold, earthy, and savory profile, starting with a creamy alfredo sauce base that anchors the heat of melted pepper jack cheese. The sweetness of tender sliced beets provides a vibrant contrast to the salty corned beef and kalamata olives. Finish with chopped scallions and crispy beet strips that provide a satisfying, colorful crunch in every bite.
SERVINGS
4
PREP TIME
5 Min
COOK TIME
15 Min
Ingredients
1 12" pizza crust
1 cup alfredo sauce
2 cups shredded pepper jack cheese
1 can (15 oz.) Libby's Sliced Beets, drained and patted dry
1 cup chopped corned beef, ham or turkey
10 kalamata olives, halved
3 stalks scallions/green onions, chopped
1/2 cup crispy beet strips
1 12" pizza crust
1 cup alfredo sauce
2 cups shredded pepper jack cheese
1 can (15 oz.) Libby's Sliced Beets, drained and patted dry
1 cup chopped corned beef, ham or turkey
10 kalamata olives, halved
3 stalks scallions/green onions, chopped
1/2 cup crispy beet strips
Instructions
- Preheat oven to 400°F.
- Place crust on a pizza baking sheet. Spread alfredo sauce on top to edge. Top with cheese.
- Layer beets, meat, olives, scallions/green onion, and beet strips on top.
- Bake 12-15 minutes, until cooked to your liking. Remove from oven and slide pizza onto cutting board from pan. Let cool 5 minutes before slicing.
- Preheat oven to 400°F.
- Place crust on a pizza baking sheet. Spread alfredo sauce on top to edge. Top with cheese.
- Layer beets, meat, olives, scallions/green onion, and beet strips on top.
- Bake 12-15 minutes, until cooked to your liking. Remove from oven and slide pizza onto cutting board from pan. Let cool 5 minutes before slicing.
