Quick Recipe Version (TL;DR)

Yield: 2–3 servings (one 12-inch pizza)
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

1 lb pizza dough, at room temperature 30 minutes
2 medium beets (about 10 oz total), peeled and thinly sliced
3 tbsp extra-virgin olive oil, divided
1 small garlic clove, minced
1/2 tsp kosher salt, plus a pinch for beets and arugula
Freshly ground black pepper
4 oz low-moisture mozzarella, shredded (about 1 cup)
3 oz feta cheese, crumbled (about 3/4 cup)
1/8 tsp crushed red pepper flakes (optional)
2 cups loosely packed baby arugula (about 2 oz)
1 tbsp fresh lemon juice
1 tsp extra-virgin olive oil (for arugula)
Flour or fine cornmeal, for stretching the dough

Do This

1) Preheat oven to 475°F (245°C) with a pizza stone or upside-down baking sheet inside; let dough rest at room temperature.
2) Toss thinly sliced beets with 1 tbsp olive oil, salt, and pepper; roast on a parchment-lined sheet for 15–20 minutes until tender and lightly caramelized.
3) Mix remaining 2 tbsp olive oil with minced garlic, 1/4 tsp salt, and pepper. Shred mozzarella and crumble feta.
4) Stretch dough on a lightly floured surface into a 12-inch round; transfer to parchment or a floured pizza peel.
5) Brush dough with garlic oil, top with mozzarella, arrange roasted beet slices, then sprinkle feta and red pepper flakes.
6) Bake 11–14 minutes until crust is deep golden and cheese is bubbling. Toss arugula with lemon juice, 1 tsp olive oil, and a pinch of salt, then pile on the hot pizza. Slice and serve.

Why You’ll Love This Recipe

Beautiful contrast of sweet roasted beets, salty feta, and creamy mozzarella on a crisp, olive-oil–brushed crust.
Fresh lemony arugula added after baking keeps the flavors bright and the textures layered.
Impressive enough for guests, yet simple enough for a weeknight if you start with store-bought dough.
A fun way to enjoy beets that even skeptics often love, thanks to the cheesy, pizza-style format.

Grocery List

Produce: 2 medium beets, 1 small garlic clove, 1 lemon, baby arugula
Dairy: Low-moisture mozzarella, feta cheese
Pantry: Pizza dough, extra-virgin olive oil, kosher salt, black pepper, crushed red pepper flakes (optional), flour or fine cornmeal

Full Ingredients

For the Roasted Beets

2 medium beets (about 10 oz / 280 g total), tops and tails trimmed, peeled
1 tbsp extra-virgin olive oil
1/8 tsp kosher salt
Freshly ground black pepper, to taste

For the Pizza

1 lb (450 g) pizza dough, homemade or store-bought, rested at room temperature 30–45 minutes
2 tbsp extra-virgin olive oil
1 small garlic clove, finely minced (about 1/2 tsp)
1/2 tsp kosher salt, divided (you will not use all at once)
Freshly ground black pepper, to taste
4 oz (115 g) low-moisture mozzarella cheese, shredded (about 1 cup, lightly packed)
3 oz (85 g) feta cheese, crumbled (about 3/4 cup)
1/8 tsp crushed red pepper flakes, optional
1–2 tbsp flour or fine cornmeal, for dusting the work surface and peel

For the Lemon Arugula Topping

2 cups loosely packed baby arugula (about 2 oz / 60 g)
1 tbsp fresh lemon juice (from about 1/2 lemon)
1 tsp extra-virgin olive oil
Pinch of kosher salt and freshly ground black pepper

Step-by-Step Instructions

Step 1: Preheat the Oven and Warm the Dough

Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to
475°F (245°C). Let it heat for at least 25–30 minutes so the stone or pan gets thoroughly hot; this is key for a crisp crust.

Meanwhile, remove the pizza dough from the refrigerator if it is chilled. Lightly oil or flour a bowl, place the dough inside, and cover it loosely with plastic wrap or a clean kitchen towel. Allow it to rest at room temperature while you prepare the toppings; this relaxes the gluten and makes the dough much easier to stretch later.

Step 2: Slice and Roast the Beets

Line a baking sheet with parchment paper. Using a sharp knife or mandoline, slice the peeled beets into thin rounds, about 1/8 inch (3 mm) thick. Try to keep the slices as even as possible so they roast at the same rate.

Place the beet slices in a bowl. Add 1 tbsp olive oil, 1/8 tsp kosher salt, and a few grinds of black pepper. Toss well to coat, then spread the slices in a single layer on the prepared baking sheet. Avoid overlapping them too much so they roast rather than steam.

Roast in the preheated oven for 15–20 minutes, flipping the slices once halfway through. They are done when they are just tender and the edges are starting to lightly caramelize. Remove from the oven and set aside to cool slightly while you prepare the rest of the pizza.

Step 3: Make the Garlic Olive-Oil Base and Prep the Cheeses

In a small bowl, combine 2 tbsp extra-virgin olive oil, the minced garlic, about 1/4 tsp kosher salt, and several grinds of black pepper. Stir to create a fragrant garlic oil. This will be your sauce-free base instead of tomato sauce.

Shred the mozzarella and crumble the feta, if not already done. Keep both nearby so assembling the pizza goes quickly once the dough is shaped. If using crushed red pepper flakes, have them ready as well.

Step 4: Shape the Pizza Dough

Lightly dust a clean work surface with flour or fine cornmeal. Turn the rested dough out onto the surface. Using your fingertips, gently press the dough into a small disk, then begin stretching it outward from the center, leaving a slightly thicker edge for the crust.

You can stretch by hand (lifting and letting gravity help) or use a rolling pin if you prefer. Aim for a round or oval about 12 inches (30 cm) in diameter. If the dough springs back, let it rest for 5 minutes and try again.

Transfer the shaped dough to a sheet of parchment paper (for easy transfer to the oven) or to a lightly floured pizza peel if you are baking directly on a stone. Gently adjust the shape as needed and make sure it is not sticking.

Step 5: Assemble the Pizza with Beets, Mozzarella, and Feta

Brush the surface of the dough with the garlic olive oil, using all of it, and leaving a 1/2-inch (1.25 cm) border for the crust. You want a thin, even coating of oil over the dough.

Sprinkle the shredded mozzarella evenly over the oiled dough. Next, arrange the roasted beet slices over the mozzarella in overlapping shingle-like layers so every bite has some beet. Scatter the crumbled feta evenly over the beets. If you enjoy a bit of heat, sprinkle on the crushed red pepper flakes.

Step 6: Bake Until Golden and Bubbling

Carefully slide the assembled pizza (with the parchment, if using) onto the preheated pizza stone or baking sheet. Bake at 475°F (245°C) for 11–14 minutes, rotating the pizza once halfway through for even browning.

The pizza is done when the crust is deep golden and crisp, the mozzarella is fully melted and bubbling, and the feta has a few golden spots. If you prefer a darker crust, you can bake for an additional 1–2 minutes, watching closely to avoid burning.

Remove the pizza from the oven and place it on a cutting board or cooling rack to rest briefly while you prepare the arugula topping.

Step 7: Toss the Lemon Arugula and Finish the Pizza

In a medium bowl, add the baby arugula, 1 tbsp lemon juice, 1 tsp olive oil, and a small pinch of salt and pepper. Toss gently with clean hands or tongs until the leaves are lightly coated and glossy but not drenched.

Mound the lemony arugula on top of the hot pizza, spreading it out evenly but leaving some of the colorful beets and cheese visible at the edges for a pretty presentation. Slice the pizza into 6–8 wedges and serve immediately while the crust is crisp, the cheese is warm, and the arugula is fresh and vibrant.

Pro Tips

Slice beets thinly and evenly: A mandoline makes this easy and ensures the beets roast quickly and evenly without burning.
Get the oven really hot: Preheating the stone or baking sheet is the key to a nicely browned, crisp bottom crust with a tender interior.
Do not overload with toppings: It is tempting to use all the beets and cheese, but too much can make the crust soggy. Aim for an even single layer of beets.
Add arugula at the last minute: Toss and top the arugula just before serving so it stays perky and does not wilt from the heat too much.
Rest the dough: Letting the dough warm and relax at room temperature makes it far easier to stretch without tearing.

Variations

Goat Cheese Swap: Replace some or all of the feta with soft goat cheese for a tangy, creamy twist that pairs beautifully with the sweet beets.
Nutty Crunch: Sprinkle 2–3 tbsp of toasted chopped walnuts or pistachios over the pizza right after baking for additional texture and flavor.
Balsamic Drizzle: Finish the pizza with a light drizzle of balsamic glaze just before serving for a sweet-tart accent that complements the lemony arugula.

Storage & Make-Ahead

This pizza is best enjoyed fresh, when the crust is crisp and the arugula is just-tossed. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, remove any remaining arugula before reheating, then re-warm slices in a 400°F (200°C) oven or toaster oven for 6–8 minutes until heated through and crisp. Add fresh lemony arugula on top after reheating.

To work ahead, you can roast the beets up to 3 days in advance. Store them in an airtight container in the refrigerator, and bring them to room temperature while you preheat the oven. You can also prepare the garlic oil a few hours ahead and keep it covered at room temperature.

Nutrition (per serving)

Approximate values for 1 of 3 servings (one-third of the pizza): about 670 calories, 28 g protein, 75 g carbohydrates, 28 g fat, 8 g saturated fat, 4 g fiber, and 1150 mg sodium. Actual nutrition will vary based on the specific dough, cheeses, and salt levels you use.

Roasted Beet and Feta Pizza with Lemon Arugula