So awesome. This was a gamble but it rocked. I picked up some lovely local produce at The Mill Market today, and I decided to use what I bought for today's quinoa experiment. This roasted beet quinoa pizza may be the best pizza I've ever tasted. Legit. I realize that qinoa is not really the star in this dish, but it IS an important ingredient. My friends told me people would pay good money for this pizza. And then we ate the entire thing! 😜
Ingredients
* 3-4 roasted beets, sliced
* beet greens, roughly chopped and sauteed in olive oil with onions and garlic
* 1/3 cup of cooked quinoa with a tablespoon of pesto mixed in
* pizza crust base (homemade or store bought)
* 1/2 cup pesto (or more)
* various amounts of grated mozzerella, swiss and fresh parmesan cheese, and a handful of crumbled feta (more is better)
* salt, pepper, dried basil, chopped green onion and chopped fresh chives
Instructions
Prepare your pizza crust and bake for ten minutes on 425 F. Cool then spread pesto to cover.
Scatter over your quinoa and spread evenly over crust.
I used this delicious local pesto:
Next, add your roasted beets. I roasted these on my bbq wrapped in tinfoil for 45 minutes).
Next scatter the cheeses evenly and top with chopped green onions, salt, pepper and basil.
Pop back into oven for 15- 20 minutes, checking often. Let sit for five to ten minutes before slicing.
You're welcome.
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