Beet Greens and Stracciatella White Pizza

Quick Recipe Version (TL;DR)

• Yield: 4 servings, one 12- to 13-inch pizza
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes, including oven preheating while you prep

Quick Ingredients

• 1 pound pizza dough, at room temperature
• 1 tablespoon all-purpose flour, for stretching
• 1 tablespoon fine cornmeal or semolina, for the peel or baking sheet
• 8 ounces beet greens, washed, dried, stems and leaves chopped separately
• 2 tablespoons extra-virgin olive oil, divided, plus 1 teaspoon for finishing
• 3 garlic cloves, divided
• 1/2 cup whole-milk ricotta
• 1/4 cup finely grated Parmesan cheese
• 4 ounces low-moisture mozzarella, shredded
• 6 ounces stracciatella cheese, lightly drained if very loose
• 1 lemon, for 1 teaspoon juice and 1 teaspoon finely grated zest
• 1/2 teaspoon kosher salt, divided, plus flaky salt for finishing
• 1/4 teaspoon black pepper, divided, plus more for finishing
• 1/8 teaspoon crushed red pepper flakes, optional

Do This

• 1. Place a pizza stone or steel on the upper-middle rack and preheat the oven to 500°F for 45 minutes.
• 2. Sauté chopped beet green stems in 1 tablespoon olive oil for 3 minutes, then add leaves, 2 sliced garlic cloves, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 2 to 3 minutes more.
• 3. Stir 1 teaspoon lemon juice into the greens, then cool slightly and squeeze out excess moisture.
• 4. Mix ricotta with 1 grated garlic clove, 1 tablespoon olive oil, Parmesan, 1/4 teaspoon salt, 1/8 teaspoon pepper, and red pepper flakes if using.
• 5. Stretch dough to a 12- to 13-inch round on a floured surface, then transfer to a cornmeal-dusted peel or parchment-lined sheet pan.
• 6. Spread on the ricotta mixture, add mozzarella and beet greens, and bake at 500°F for 10 to 12 minutes, until blistered and browned at the edges.
• 7. Let rest 2 minutes, then tear stracciatella over the hot pizza and finish with lemon zest, black pepper, flaky salt, and 1 teaspoon olive oil.

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Why You’ll Love This Recipe

• It turns humble greens into something special: Beet greens become savory, tender, and deeply flavorful after a quick sauté with garlic and olive oil.
• The creamy finish is the magic: Stracciatella is added after baking so it stays cool, soft, and luxuriously milky against the crisp hot crust.
• Bright lemon keeps it balanced: A final shower of lemon zest cuts through the richness and makes the greens taste fresh.
• It feels rustic but doable: Store-bought pizza dough works beautifully, and the topping list is short, practical, and flexible.

Grocery List

• Produce: 1 large bunch beets with fresh greens or 8 ounces beet greens, 1 lemon, 3 garlic cloves
• Dairy: Whole-milk ricotta, Parmesan cheese, low-moisture mozzarella, stracciatella cheese
• Pantry: Pizza dough, extra-virgin olive oil, all-purpose flour, fine cornmeal or semolina, kosher salt, black pepper, crushed red pepper flakes, flaky salt

Full Ingredients

For the Pizza Dough and Pan Prep

• 1 pound pizza dough, homemade or store-bought, brought to room temperature for 45 minutes
• 1 tablespoon all-purpose flour, for stretching the dough
• 1 tablespoon fine cornmeal or semolina, for the pizza peel or baking sheet

For the Garlicky Beet Greens

• 8 ounces beet greens, from about 1 large bunch beets, thoroughly washed and dried
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon juice

For the White Pizza Base

• 1/2 cup whole-milk ricotta
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, finely grated or minced into a paste
• 1/4 cup finely grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper flakes, optional

For Baking and Finishing

• 4 ounces low-moisture mozzarella, shredded
• 6 ounces stracciatella cheese, lightly drained if very loose
• 1 teaspoon finely grated lemon zest, from about 1 lemon
• 1 teaspoon extra-virgin olive oil, for finishing
• Flaky salt, to taste
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and warm the dough

Place a pizza stone or pizza steel on the upper-middle rack of the oven. Preheat to 500°F for 45 minutes. A long preheat helps the crust bake up crisp on the bottom and blistered around the edges. If you do not have a stone or steel, place a sturdy inverted baking sheet on the rack while the oven preheats.

While the oven heats, let the pizza dough sit at room temperature for 45 minutes. Room-temperature dough stretches more easily and is less likely to spring back.

Step 2: Wash, dry, and chop the beet greens

Trim the beet greens away from the beets, if still attached. Rinse the greens very well, especially near the stems where grit can hide. Dry them thoroughly in a salad spinner or with clean kitchen towels; excess water can make the pizza soggy.

Separate the stems from the leaves. Thinly slice the stems into 1/4-inch pieces, then roughly chop the leaves into 2-inch pieces. Keeping stems and leaves separate matters because the stems need a slightly longer cook time.

Step 3: Sauté the beet greens with garlic

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add the chopped beet green stems and cook for 3 minutes, stirring occasionally, until they begin to soften.

Add the chopped beet leaves, 2 thinly sliced garlic cloves, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook for 2 to 3 minutes, tossing frequently, until the leaves are wilted and tender but still deep green. Stir in 1 teaspoon fresh lemon juice, then remove the skillet from the heat.

Transfer the greens to a plate and let them cool for 5 minutes. Gently squeeze out any excess liquid with your hands or press them against the plate with the back of a spoon. This small step keeps the pizza crust crisp.

Step 4: Mix the creamy white pizza base

In a small bowl, stir together 1/2 cup whole-milk ricotta, 1 tablespoon extra-virgin olive oil, 1 finely grated garlic clove, 1/4 cup finely grated Parmesan, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes, if using.

The mixture should be creamy and spreadable, but not runny. If your ricotta is very wet, blot it briefly with a paper towel or drain it in a fine-mesh sieve for 10 minutes before mixing.

Step 5: Stretch the dough

Lightly dust a clean work surface with 1 tablespoon all-purpose flour. Place the dough on the flour and gently press it into a wide disk with your fingertips, leaving a slightly thicker rim around the edge.

Pick up the dough and stretch it gently over the backs of your hands, rotating as you go, until it forms a rustic 12- to 13-inch round. It does not need to be perfectly circular. If the dough resists or snaps back, let it rest on the counter for 5 minutes, then continue stretching.

Dust a pizza peel with 1 tablespoon fine cornmeal or semolina. Transfer the stretched dough to the peel. If you are using a baking sheet instead of a peel, place the dough on a piece of parchment paper set over the baking sheet.

Step 6: Top the pizza before baking

Spread the ricotta mixture over the dough in a thin, even layer, leaving a 1/2-inch border around the edge for the crust. Scatter 4 ounces shredded low-moisture mozzarella over the ricotta base.

Evenly distribute the sautéed beet greens over the cheese. Try not to pile them too thickly in the center; a more even layer helps the crust bake properly. Give the peel a gentle shake to make sure the dough moves freely. If any spots stick, lift the edge and sprinkle a little more cornmeal or semolina underneath.

Step 7: Bake until crisp, blistered, and golden

Slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, rotating once after 6 minutes if your oven has hot spots.

The pizza is ready when the crust is puffed and browned in places, the bottom is crisp, the mozzarella is melted, and the beet greens have lightly crisped at the edges. If using parchment, you can pull the parchment out from under the pizza after the first 5 minutes of baking for a crisper bottom.

Step 8: Finish with stracciatella and lemon zest

Transfer the baked pizza to a cutting board and let it rest for 2 minutes. Tear or spoon 6 ounces stracciatella over the hot pizza in loose, creamy pieces. Do this after baking so the cheese softens without disappearing into the crust.

Finish with 1 teaspoon finely grated lemon zest, 1 teaspoon extra-virgin olive oil, a pinch of flaky salt, and a few grinds of black pepper. Slice into 4 large wedges or 8 smaller pieces and serve right away while the crust is crisp and the stracciatella is cool and creamy.

Pro Tips

• Dry the greens well: Beet greens hold water after washing and after cooking. Dry them before sautéing and squeeze them after cooking to prevent a soggy pizza.
• Use low-moisture mozzarella for baking: Fresh mozzarella can release too much liquid here. Save the creamier cheese moment for the stracciatella finish.
• Add stracciatella after the oven: It is delicate and meant to stay soft, milky, and fresh rather than fully melted.
• Do not overload the center: Keep toppings evenly distributed so the middle bakes through and the edges can puff properly.
• Let the oven get truly hot: A 45-minute preheat is important for a crisp bottom, especially with a stone or steel.

Variations

• Spicy honey finish: Drizzle the finished pizza with 1 tablespoon warm honey mixed with 1/8 teaspoon crushed red pepper flakes for a sweet-heat contrast.
• Nutty crunch: Add 2 tablespoons toasted pine nuts or chopped toasted walnuts after baking for extra texture.
• Use other greens: If beet greens are unavailable, substitute 8 ounces Swiss chard, kale, or turnip greens. Cook tough greens a minute or two longer, until tender.

Storage & Make-Ahead

This pizza is best served right after baking, while the crust is crisp and the stracciatella is freshly torn over the top. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat slices in a 375°F oven or toaster oven for 6 to 8 minutes, just until the crust crisps; the stracciatella will warm and soften, but it will not have the same fresh texture as when first served.

To prep ahead, sauté the beet greens up to 2 days in advance and refrigerate them in a covered container. Mix the ricotta base up to 1 day ahead. Bring both to cool room temperature for about 20 minutes before assembling the pizza. Do not stretch the dough or add toppings until just before baking.

Nutrition (per serving)

Calories: 610 kcal | Carbs: 55g | Protein: 27g | Fat: 32g | Saturated Fat: 15g | Fiber: 4g | Sugar: 4g | Sodium: 980mg | Cholesterol: 68mg