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

Scott Phillips

Servings: 4

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.)

Nutritional Information

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


  • 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 12×3-1/2- 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.

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


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Reviews (5 reviews)

  • CherylX | 05/13/2012

    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.

  • pensy | 01/01/2012

    A unique recipe that I prepared for my parents during their anniversary. They really enjoy the mix of tastes of this cuisine. I tried another great menu and found it on at http://www.gourmetrecipe.com where you could explore various recipes. Try it now!

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