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Pickled Beet Pizza with Goats Cheese, Burrata, Arugula and Walnuts

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Pickled Beet Pizza with Goats Cheese, Burrata, Arugula and Walnuts

A perfect pairing of our Indian Spiced Pickled Beet Relish, Goats Cheese, Creamy Burrata, Arugula and Walnuts all on a crispy flatbread pizza dough.  This pizza is so fresh and lively, perfect for these summer days, served with a glass of light pinot noir.

Pickled Beet Pizza with Goats Cheese, Burrata, Arugula and Walnuts


10 oz Fresh Pizza Dough (1/2 of a 20 oz bag of store bought fresh dough - we used Portland Pie Co pizza dough from deli section of grocery store)
1/2 jar Wozz! Indian Spiced Pickled Beet Relish
4 oz Fresh Burrata cheese (comes in 8 oz container in deli/ specialty cheese section at grocery store - there are 2 large balls in a container - we used one)
4 oz Creamy Fresh Mozzarella (I used primo taglio brand of soft sliced mozzarella)
4 oz Goats Cheese
Fresh Arugula and/or Baby Mesclun Mix
2 Sprigs Fresh Thyme leaves
1/4 cup Roasted Walnuts
Salt, Pepper and drizzle of Olive Oil to garnish


Preheat oven to 450 degrees.  Rub a little olive oil onto baking sheet.

Flour your cutting board, roll out your fresh pizza dough into 12 inch round.   

Transfer pizza dough to greased baking sheet.  Spread Wozz! Indian Spiced Pickled Beet Relish onto pizza dough base.   Top with fresh mozzarella and goats cheese - i kind of tore my soft mozzarella slices and goats cheese and scattered them on pizza.

Bake on bottom oven rack for 5 minutes, then transfer to middle oven rack and bake for another 10 minutes.   

*During this time you can also roast your walnuts for a few minutes in the oven on a separate pan or on the side of your baking sheet until aromatic and slightly browned.  When the walnuts are finished, remove from oven, use 1/2 the walnuts to crush and leave 1/2 of them whole. 

Remove pizza from oven and top with torn Burrata cheese, crushed and whole walnuts, arugula, fresh thyme, a drizzle of olive oil and salt and pepper.



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