I love beets and goat cheese, and I love pizza ... I don't know why it took me so long to think of putting them all together. Especially since it's a low calorie pizza!
I can't lie though, I admit that before I ate a slice I added just a little bit more goat cheese. (Cheese head here!)
There is something about this pizza that makes me think of spring time. Maybe it's the pink and green from the beets and spinach, or maybe it's because it seems so fresh and healthy.
Maybe it's just because I want spring to arrive so badly! Today it's suppose to be almost 70 degrees in DC. I walked out of the house in flip flops for my commute to the city even though it's still about 45 degrees in the morning.
I only saw one other female donning flip flops on my way in. Since I was unsure if it was too early in the season to get away with it, I was checking just about everyones feet.
I decided immediately that her and I clearly had the most common sense. Right on girl!
Shopping List (recipe adapted from Cooking Light)
1 Store bought thin crust pizza
3 Roasted Beets, sliced with a mandolin extra thin
1/3 Cup crumbled goat cheese
1 Cup fresh spinach
1/3 Cup extra virgin olive oil
Pinch of salt
1. Pre heat over to 425 degrees. Bake crust (plain) for about 8 minutes or until edges are golden brown.
2. Remove pizza from oven and top with olive oil then beets, half of your goat cheese, spinach and then remaining goat cheese. Sprinkle on some salt and enjoy..