Roasted Beet and Goat Cheese Pizza

Imperial June 3, 2026June 3, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, 1 large 12-inch pizza
Prep Time: 25 minutes
Cook Time: 1 hour 7 minutes
Total Time: 1 hour 32 minutes

Quick Ingredients

1 medium red beet, about 5 ounces, scrubbed and trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
1 pound pizza dough, at room temperature for 30 minutes
1 tablespoon fine cornmeal or all-purpose flour, for dusting
1 small garlic clove, finely grated
1 cup shredded low-moisture mozzarella cheese, about 4 ounces
2 ounces goat cheese, crumbled
1/3 cup walnut halves or pieces
1 tablespoon maple syrup
1 teaspoon unsalted butter
1 1/2 cups baby arugula
1 teaspoon fresh lemon juice
1 tablespoon balsamic glaze
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided

Do This

1. Roast the beet at 400°F for 50 minutes, then cool, peel, and slice very thinly.
2. Raise the oven to 500°F and preheat a pizza stone, steel, or inverted baking sheet for 30 minutes.
3. Candy the walnuts in a skillet with maple syrup, butter, and a pinch of salt for 4 to 5 minutes; cool on parchment.
4. Stretch the dough into a 12-inch round on parchment dusted with cornmeal or flour.
5. Brush the dough with garlic oil, then top with mozzarella, beet slices, goat cheese, salt, and pepper.
6. Bake for 10 to 12 minutes at 500°F, until the crust is browned and the cheese is melted.
7. Toss arugula with lemon juice and olive oil, then add it to the hot pizza with candied walnuts and balsamic glaze.

Why You’ll Love This Recipe

Beautiful and colorful: Ruby-red roasted beets, creamy white goat cheese, golden crust, and fresh green arugula make this pizza feel special without being fussy.
Balanced flavors: Sweet roasted beets, tangy goat cheese, melty mozzarella, peppery arugula, and crunchy candied walnuts all work together in every bite.
Home-cook friendly: Store-bought pizza dough keeps things easy, and the beet can be roasted ahead of time.
Great for dinner or entertaining: Serve it as a vegetarian main dish, slice it into smaller pieces for a party, or pair it with a simple salad.

Grocery List

Produce: 1 medium red beet, 1 small garlic clove, 1 1/2 cups baby arugula, 1 lemon
Dairy: Low-moisture mozzarella cheese, goat cheese, unsalted butter
Pantry: 1 pound pizza dough, olive oil, fine cornmeal or all-purpose flour, walnuts, maple syrup, balsamic glaze, kosher salt, black pepper

Full Ingredients

For the Roasted Beet

1 medium red beet, about 5 ounces, scrubbed well and trimmed
1 teaspoon olive oil
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

For the Quick Candied Walnuts

1/3 cup walnut halves or pieces
1 tablespoon maple syrup
1 teaspoon unsalted butter
1/8 teaspoon kosher salt

For the Pizza

1 pound pizza dough, brought to room temperature for 30 minutes
1 tablespoon fine cornmeal or all-purpose flour, for dusting the parchment
1 tablespoon olive oil
1 small garlic clove, finely grated or minced
1 cup shredded low-moisture mozzarella cheese, about 4 ounces
2 ounces goat cheese, crumbled into small pieces
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

For Finishing

1 1/2 cups baby arugula
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 tablespoon balsamic glaze
Finished candied walnuts, from above

Roasted Beet and Goat Cheese Pizza – Closeup

Step-by-Step Instructions

Step 1: Roast the beet

Preheat the oven to 400°F. Place the scrubbed beet on a small piece of foil. Rub it with 1 teaspoon olive oil, then sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper. Wrap the beet tightly in the foil and place it on a small baking sheet.

Roast for 50 minutes, or until a paring knife slides into the center with only gentle resistance. If your beet is larger than 5 ounces, it may need an extra 5 to 10 minutes, but for this recipe a medium beet should be tender in about 50 minutes.

Step 2: Cool, peel, and slice the beet

Carefully open the foil packet and let the beet cool for 10 minutes, until it is comfortable enough to handle. Use your fingers or a paper towel to rub off the skin. The skin should slip away easily.

Slice the beet into very thin rounds, about 1/8 inch thick. Thin slices are important because they sit nicely on the pizza and give you tender beet flavor without making the crust heavy. Set the slices aside.

Step 3: Preheat the oven for the pizza

Increase the oven temperature to 500°F. Place a pizza stone, pizza steel, or inverted rimmed baking sheet on the middle rack and let it preheat for 30 minutes. A very hot surface helps the crust bake up crisp on the bottom.

If you are using a rimmed baking sheet and do not want to slide the pizza, you can assemble the pizza directly on parchment and place the parchment-topped pizza onto the hot pan carefully. The crust may be slightly less crisp, but it will still be delicious.

Step 4: Make the quick candied walnuts

While the oven preheats, line a small plate with parchment paper. Place 1/3 cup walnuts, 1 tablespoon maple syrup, 1 teaspoon unsalted butter, and 1/8 teaspoon kosher salt in a small skillet over medium-low heat.

Cook for 4 to 5 minutes, stirring often, until the syrup thickens and coats the walnuts. Scrape the walnuts onto the parchment in a single layer and let them cool. They will firm up as they sit. Break apart any large clusters before adding them to the finished pizza.

Step 5: Shape the dough

Place a piece of parchment paper on a pizza peel, cutting board, or the back of a baking sheet. Sprinkle the parchment with 1 tablespoon fine cornmeal or all-purpose flour. Add the room-temperature pizza dough and gently press and stretch it into a 12-inch round.

If the dough springs back, let it rest for 5 minutes, then continue stretching. Try to keep the center fairly thin while leaving a slightly thicker rim around the edge. This gives you a tender, chewy crust with a crisp bottom.

Step 6: Add the cheeses and beet slices

In a small bowl, stir together 1 tablespoon olive oil and the finely grated garlic. Brush this garlic oil evenly over the dough, leaving a 1/2-inch border around the edge.

Sprinkle the mozzarella over the dough first. Arrange the thin roasted beet slices over the mozzarella, slightly overlapping them in places but leaving some cheese visible. Crumble the goat cheese evenly over the top. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

Step 7: Bake the pizza

Carefully slide the pizza, still on the parchment, onto the preheated pizza stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, until the crust is puffed and browned at the edges, the bottom is crisp, and the mozzarella is melted.

If one side is browning faster than the other, rotate the pizza after 8 minutes. Use the parchment to help transfer the pizza back to a cutting board once it is done. Let it rest for 2 minutes before finishing so the cheese can settle slightly.

Step 8: Finish with arugula, candied walnuts, and balsamic glaze

In a small bowl, toss the baby arugula with 1 teaspoon olive oil and 1 teaspoon fresh lemon juice. Scatter the dressed arugula over the hot pizza. Add the cooled candied walnuts, then drizzle with 1 tablespoon balsamic glaze.

Slice into 8 pieces and serve warm. The best bites have a little beet, a creamy bit of goat cheese, a few leaves of arugula, and a crunchy candied walnut all together.

Pro Tips

Use room-temperature dough: Cold dough is tight and difficult to stretch. Let it sit at room temperature for at least 30 minutes before shaping.
Slice the beet thinly: Thick beet slices can make the pizza feel heavy. Aim for 1/8-inch slices so the beets blend into the cheese and crust.
Add arugula after baking: Fresh arugula wilts quickly. Adding it at the end keeps it peppery, bright, and slightly crisp.
Do not overload the pizza: This pizza is best with a light layer of toppings. Too many beets or too much cheese can soften the center of the crust.
Let the hot baking surface preheat fully: A 30-minute preheat at 500°F makes a big difference for a crisp bottom crust.

Variations

Use golden beets: Swap the red beet for a golden beet for a milder flavor and a sunny yellow color. Roast and slice it the same way.
Add fresh herbs: Sprinkle 1 teaspoon fresh thyme leaves over the cheese before baking, or add a few torn basil leaves after baking.
Make it extra savory: Add 1/4 cup thinly sliced red onion before baking, or finish the pizza with a light pinch of crushed red pepper flakes.

Storage & Make-Ahead

This pizza is best right after baking, especially once the arugula has been added. Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, remove any large clumps of arugula before reheating, then warm slices in a 375°F oven or toaster oven for 6 to 8 minutes, until the crust crisps and the cheese softens.

To make this recipe easier, roast the beet up to 3 days ahead. Peel, slice, and refrigerate it in an airtight container. The candied walnuts can also be made up to 1 week ahead and stored in a sealed container at room temperature. Do not assemble the pizza until just before baking, or the crust may become soggy.

Nutrition (per serving)