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.