February 19, 2019

Bouquet of Roses Beet & Radish Salad Pizza

Salty, pickled, sweet, smooth, and rich folded in an elegant bouquet of “rose” petals brings to life a winter-vegetable version of salad pizza. The hearty buckwheat crust supports a creamy, smooth, garlicky spinach pesto, sweet caramelized onions, spicy, salted radishes, crisp radish sprouts, simply pickled beets and the crunch of lightly toasted sunflower seeds. Drizzled on top is a bright pink, fresh, sweet, and fruity raspberry vinaigrette dressing. Call it salad pizza or flatbread, this harmony of bright and vibrant flavors weave in and out like delicately selected flowers to create a winter bouquet of a pizza.

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What’s Salad Pizza?

Salad pizza is a concept I was first introduced to by a friend who had grown up on the outskirts of New York City. At the time I lived in upstate New York, and assumed her gushing descriptions of salad pizza was likely just some internalized city superiority complex- after all, it’s salad on pizza, how could that ever be anything close to as good as just plain pizza? The first time I got it with her, I was even less impressed with the box arrived. A pizza crust, topped with shredded iceberg lettuce, sliced tomatoes, red onions, and black olives, with an accompanying raspberry vinaigrette. It looked even more bland than I had ever imagined- in short, the toppings of your averaged sub shop on crust. But as I unenthusiastically bit into my first slice I realized how wrong I had been. Yes, these toppings were nothing special, but the experience was. The fresh, flavorful crunch of raw vegetables on perfect crisp and chewy pizza crust was so much more than “salad + pizza”- salad pizza was a worthy dish of it’s own.

Eating Seasonally

When I decided to make my own version of a salad pizza, I chose to concentrate primarily on winter vegetables. I’ve been listening to a lot of recorded books focusing on using seasonal, local produce (Animal, Vegetable, Miracle, Hippie Food and most recently The Third Plate). Although I’m not always the best about using produce in the correct seasons, I decided to give it a shot. After all, eating what’s been grown recently and hasn’t had to have been shipped all across the globe will probably taste better. Since it was winter, I choose root vegetables (onion, beet, and radish) that survive well in the cold months, and spinach which can stand out in a field and grow, regardless of frost.

Looking for Winter Vegetables? Try one of these recipes

Making Vegan Salad Pizza

Before we get further, let me just state- this is not necessarily a simple recipe. It’s not that any component is difficult, but there are multiple components. It can’t be whipped up in 30 minutes, it does require a little time. This is a recipe for people who like cooking- that’s not to say you need any particular skill or talent to make this pizza, but if you absolutely hate standing in a kitchen, this recipe is not for you. This is a recipe for people like me, who love to create different foods, experiment with techniques, and play with presentation. Salad pizza does not mean we’re making something simple- salting and pickling, making pesto and dressing, making our own dough and letting it rise (optional, but highly recommended), toasting seeds and caramelizing onions, this pizza is made with a little love and time. If you’re not daunted by the prospect of cooking, and embrace the experience, proceed to the recipe. If you are, convince a friend to make this pizza for you- it’s a delicious and bright winter dish!

Bouquet of Roses Beet & Radish Salad Pizza

Ingredients

For the Quick Pickled Beets

1 large beet, or a few smaller beets
1 cup water
1 cup apple cider vinegar
1 tbsp. salt
1 tbsp. agave nectar

For the Salted Radishes

4-5 small radishes
2 tsp. table salt

For the Caramelized Onions

1 large onion
1 tbsp. olive oil

For the Spinach Pesto

2 cups packed spinach
2 cloves of garlic
¼ cup cashews
¼ cup olive oil
2 tsp. lemon juice
Salt and pepper, to taste

For the Raspberry Beet Dressing

1/3 cup raspberries (frozen is fine)
¼ cup brine from pickled beets (see above)
2 tbsp. olive oil
1 tsp. agave nectar

Remaining Ingredients:

1 pizza crust, homemade or store bought (I used this buckwheat crust)
1 tsp. olive oil
Radish sprouts
¼ cup sunflower seeds, toasted

Instructions

Quick Pickle the Beets. Slice the beets into thin slices, about 1.5mm thick, using a mandolin if possible. Place in a large mason jar and set aside. Combine the water, vinegar, salt and sugar for the beets in a small saucepan and bring to a boil, stirring until the salt and sugar have dissolved. Pour over the beets, and set aside for at least 30 minutes (although you may leave them longer).
Prepare the Salted Radishes. Slice the radishes into thin slices, about 1.5mm thick, using a mandolin if possible. Combine with the salt, and toss well, before placing on a plate lined with a paper towel. Let sit for at least 30 minutes (although you may leave them longer). Before adding to the pizza, rinse well to remove all excess salt.
Caramelize Onions. Chop the onion into large half-moons, and add to a skillet along with the oil. Cook slowly, on a low or medium-low heat, stirring frequently, until the have turned a caramel color.
Make the Pesto and Dressing. Add all the ingredients for the pesto to a blender or food processor and blend until smooth. Taste and adjust the flavors if necessary. Combine all the ingredients for the raspberry dressing (including some of the liquid used in pickling the beets) in a large mason jar and shake well. Break up any large chunks of raspberry that remain.
Bake the Crust. Preheat the oven to 375°F (190°C). Stretch your pizza dough to fit a 13-inch pan, and brush a little oil over the crust. Bake for 15-20 minutes, until the crust is crisp.
Assemble the Pizza. Let the crust cool a little before spooning the pesto over the pizza and using the back of a spoon to distribute evenly. Next add the caramelized onions and sunflower seeds. Drain the beets and rinse and pat dry the radishes. To create the rose bouquet effect, fold or crinkle the beets and radishes, leaning them on each other and placing them around the crust to create a three-dimensional, folded topping. Garnish with radish sprouts and serve with the raspberry dressing.

https://veryveganval.com/2019/02/19/bouquet-of-roses-beet-radish-salad-pizza/

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Let’s hear from you…

Have you ever had a salad pizza? Did it impress you as much as it impressed me?
How important is presentation when you eat? Do you ever go out of your way to make your food look more beautiful?
What are some of your favorite books about food, seasonality, or the ethics and morals behind our food choices? I’m taking recommendations.

Share your thoughts with us in the comments below!