Most recipes are born with things that I have in my fridge and need to be used. I love having a variety of vinegars to change the flavors I want to play with. I buy my infused olive oils and vinegars from Olivelle. I am obsessed with the quality and the flavor. The tarragon white balsamic vinegar is one of my favorites. I got it in one of the larger bottles last year, and I am almost out. I could drink it, it is that good. I actually have drank it? I made these delicious French 75's with this vinegar for a Christmas Party. THEY WERE INCREDIBLE!
If you want to make this on the fly and don't have time to get this specific vinegar, you can totally use a white balsamic vinegar from the store!
This pizza was not a disappointment in the slightest bit. I wanted to eat the entire skillet of veggies. I want to make them again and put them on top of avocado toast. They were so good, that they deserve to be served more than one way. They deserve an encore. This pizza is so special. I hope you make it!
Golden Beet Radish Tarragon Pizza
1/2 golden beet
2 leaves of rainbow swiss chard with stems
3 tbsp grapefruit juice
1 tsp honey
3 tbs tarragon white balsamic vinegar
1 slice havarti cheese
1/2 cup mozzarella cheese
salt and pepper
1 Fresh milled pizza dough - Pizza Dough Recipe
Make the pizza dough recipe.
Thinly slice the radishes. Peel the beet and slice it in bit sized pieces. Thinly slice the shallot and chop the Swiss chard. Add a drizzle of olive oil to a small skillet, turn on medium heat. Toss in all the veggies. Squeeze 3 tablespoons of grapefruit juice on top of the veggies. Drizzle the honey and tarragon vinegar in the veggies. Sprinkle a little salt and pepper in. Stir and put a lid on the skillet to steam the veggies a little bit, about 3 minutes. Take the lid off, and let the veggies sauté until all the liquid reduces.
Preheat oven to 450 degrees. Shape the pizza dough. Drizzle olive oil on the pizza, tear the havarti cheese and spread out on the dough. Sprinkle mozzarella. Spread out the veggies all over the pizza. Top with a little parmesan cheese.
Bake 8 minutes.