- 1 pound pizza dough (I like the pre-made kind available at Whole Foods)
- 1 large Kula Onion, thinly sliced
- 2 medium Beets, small cubed
- 1/2 c. Surfing Goat Dairy Feta Cheese, crumbled
- 1/2 oz. of basil leaves or about 6-8 leaves, cut into thin ribbons
- 1 tsp. Black Truffle Oil (optional)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/8 cup cornmeal
If pizza dough has been refrigerated, allow to rise and come up to room temperature. Divide dough into half. Apply a small amount of olive oil to hands to help shape the dough. Stretch and shape each half into circles. Sprinkle a pan with cornmeal and place dough onto pan. Set aside.
Slice onions, peel and chop beets into cubes, thinly slice basil leaves into ribbons, and crumble feta cheese.
Heat a tablespoon of olive oil in a skillet over medium heat. Add onions, beets, truffle oil, and saute until beets are tender.
Preheat oven to 425 degrees.
Brush dough with remaining olive oil and sprinkle with sea salt.
Add an even layer of beet and onion mixture to the dough. Add a layer of feta cheese.
Bake for about 10 minutes or until dough is crisp. (I like to pull mine off of the pan at about 8 minutes and cook directly on the oven rack for another couple of minutes)
Top each pizza with sliced basil & Enjoy!
