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Grilled Goat Cheese Pizza with Figs, Beets, and Wilted Greens


Serves 4

  • by from Fine Cooking
    Issue 111

Pizza may not be the first thing you think of for the grill, but it grills beautifully and is easily topped with a variety of meatless options. Here, grilled beets and their greens are surprisingly delicious toppings.

  • 4 medium beets with tops, beets peeled and sliced 1/4 inch thick, and beet greens washed, stemmed, and thinly sliced
  • 4 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 lb. pizza dough (white or whole wheat), at room temperature
  • All-purpose flour, as needed
  • Cornmeal, as needed
  • 4 oz. goat cheese, softened
  • 1/3 cup chopped dried figs
  • 4 thin slices provolone (about 3 oz.)

Prepare a high gas or charcoal grill fire.

In a medium bowl, toss the beets with 2 tsp. of the oil and a light sprinkling of salt and pepper. In another medium bowl, toss the beet greens with the remaining 2 tsp. oil and a light sprinkling of salt and pepper.

Turn the dough out onto a lightly floured surface. Using a dough scraper or sharp knife, quarter the dough. Working with 1 piece at a time, stretch or roll each piece of dough into a rustic 12x3-1/2- to 4-inch oval. If the dough resists stretching, let it rest for a few minutes while you work on the other pieces. Transfer to large cornmeal-coated rimmed baking sheets.

Grill the beets, covered and turning once, until tender and spotty brown on both sides, 8 to 10 minutes. Return the beets to their bowl and set aside.

Reduce the grill heat to medium low (or let the fire die down). Arrange the pizzas on the grill perpendicular to the grate. Cover and grill, moving them around as needed to ensure even cooking, until the bottoms are spotty brown, 2 to 4 minutes. Return the crusts to the baking sheets grilled side up. Spread each with a quarter of the softened goat cheese and then top with the beet greens, grilled beets, and figs. Top with the provolone, breaking it into pieces so that most of each pizza is covered. Return the pizzas to the grill, cover and cook until the bottoms are spotty brown, the greens are wilted, and the cheese is melted, 2 to 3 minutes longer, Transfer the pizzas to a cutting board, cut into pieces, and serve.

Serving Suggestions

Serve these individual pizzas with a mini antipasto platter of grilled red peppers, olives, and marinated artichoke hearts.

nutrition information (per serving):
Calories (kcal): 540, Fat (kcal): 23, Fat Calories (g): 210, Saturated Fat (g): 10, Protein (g): 21, Monounsaturated Fat (g): 7, Carbohydrates (mg): 68, Polyunsaturated Fat (mg): 1, Sodium (g): 1070, Cholesterol (g): 35, Fiber (g): 3,

Photo: Scott Phillips

I did this Pizza but didn't have beet greens, I added some fresh asparagus instead. The figs really make the taste pop. The crust toated up nicely on the Q. I also added some poppy seeds around the edgle of the crust and a spash over the whole pizza and it was delicious. When I have fresh beets in season I will definitely make this again.

I never write reviews but had to for this recipe. I made while staying at my parent's with beets fresh from their garden. My mother and I loved it! The flavors were unique, but really great.

I'm on a mission. I hate beets. hate them. But I'm a firm believer that most ingredients will be delicious if you prepare them properly, so I keep trying. So I was a little apprehensive trying this recipe, but there was no reason to be at all. This is delicious! The sweetness of the figs pairs beautifully with the beets and tangy-ness of the goat cheese. I'd never had beet greens, but found they had a lovely spinach-like texture and held up beautifully in the pizza. I just used a grill pan because that's what I have, but it was super easy, very beautiful, and between my husband and I, we devoured all four little pizzas! I know the other reviewer found the flavors to be a bit bland, which I'm puzzled about. The only thing I can think is make sure you have great ingredients and don't under-use salt and pepper. Thanks Fine Cooking! I am emboldened to try more beet recipes!

My husband and I were very excited to try this recipe,unfortunately we were very disappointed. I made the recipe exactly as written. the pizza looked exactly as pictured. The pizza was basically flavorless. The beet greens were the only distinctive flavor. The first recipe out of Fine Cooking that I will not be making again. Love your magazine though, and have every issue. Thumbs down on this recipe though.

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