Swiss Chard Pizza with Beet Sauce

This pizza is inspired by the remaining vegetables in our garden, we have had a good growing season and as always, I hate to see it end.  The good news is that the Swiss chard and beets should last a few weeks more. The beet sauce can be used in other recipes too, so you might want to make a double batch.  You can add additional olive oil and toss with pasta or add to a creamed soup.  

Swiss Chard Pizza with Beet Sauce

by Inspired by the Seasons

Roasted Beet Sauce:

  • 2  Medium Sized Beets
  • 2 Cloves of Garlic
  • 1 T Olive Oil, plus more for coating beets
  • 1 T White Balsamic Vinegar
  • Pinch Salt

Preheat oven to 400 degrees

Peel and cut beets into 2" pieces, toss with olive oil. Wrap in foil along with whole garlic cloves, place on a rimmed baking sheet

Cook in oven for 40 - 50 minutes until they are soft. Remove from oven and allow to cool.

Add beets, garlic (peel removed) and remaining ingredients to a food processor. Blend until smooth.

Use immediately or store in a covered glass container for up to a week. If adding to pasta, you will want to add additional oil.

For Pizza:

  • 1 12" Pizza Crust
  • 1 1/2 c Roasted beet sauce
  • 1/4 c Canned Chickpeas, rinsed and drained
  • 2 c Swiss Chard, stems removed cut into 1/2" ribbons
  • 1 1/2 c Mozzarella Cheese, grated
  • 1/2 c Feta Cheese, crumbled

Preheat oven to 425 degrees

Spread beet sauce evenly on top of crust, leaving a 1" border around the edge. Add in order, chickpeas, chard, mozzarella and feta cheese.

Place in oven and bake for 12-14 minutes until cheese is melted and Swiss chard is just starting to crisp. Let cool 3 minutes before slicing.

Swiss Chard & Beet Pizza