farm box pizza
I am all about loaded veggie pizzas and I love making unexpected combinations. Cheeseboard and Arizmendi, Bay Area pizza staples, have surely influenced my vegetarian pizza making. These establishments serve one flavor a day that is always vegetarian and typically topped with seasonal ingredients. If you are committed like me, you call their flavor of the day hotline to find out what it is, or you know that any flavor is going to be delicious and go anyway!One thing that I always appreciate, is that they dress any greens that go on top of the pizza. They also finish their pies with olive oil and a blend of herbs that is sure to bring out the flavors of any combination from potato, mushrooms, tomatoes, feta, arugula, and more!
For this pizza, I was inspired by Arizmendi to top it with arugula (more than they usually put on to make it more of a balanced meal), to keep it veggie, and to showcase seasonal produce. All of the fruits and vegetables (except the arugula) are from Farm Fresh to You in the Capay Valley and I wanted to make a pizza using produce solely from the bi-monthly box we subscribe to. (No affiliation or sponsorship with Farm Fresh to You).
I built this pizza in layers. The bottom layer is savory with mushrooms and leeks, while the top is fresh crispy fuji apples, earthy golden beets, and tangy goat cheese. This creates contrast in each bite! The beauty of this sort of pizza is you can substitute in whatever produce you would like--such as subbing out beets for cauliflower, leeks for caramelized onions, apples for grapes--the options are endless. I really enjoyed this vegetarian combo and I hope you do too!
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Farm Box Pizza
Pre-packaged pizza dough (Still obsessed with Trader Joe’s)
1 ½ cups chopped leeks
1 ½ cups sliced mushrooms (I used maitakes, but button or crimini would be great!)
2 cups mozzarella cheese
~4 oz. goat cheese
1 small apple
1-2 medium roasted beets, sliced (see below pizza recipe for instructions & tips)
~1 tablespoon of fresh herbs, rosemary or thyme are my favorites
Salt, black pepper, chili flakes to taste
Extra virgin olive oil
3-4 cups arugula
1 lemon (optional)
Large baking sheet or pizza stone
Medium skillet or saute pan
Inactive: ~15 minutes while baking
Active: 25 minutes
- Follow the instructions on the prepared pizza dough package, preheat the oven, and prepare pan. *I use the Trader Joe’s dough, so I preheat my oven to 450F and set the dough on a floured surface for 25 minutes to allow the dough to rise. I line my pan with foil and spray it with non-stick cooking spray.*
- In a medium saute pan over medium heat, add olive oil. When olive oil is heated through, add the leeks and mushrooms and cook until lightly golden brown, about 5-6 minutes. Take leeks and mushrooms off the heat and season with salt and pepper.
- When the dough is ready, throw it or roll it out to the size of the baking sheet. Drizzle olive oil and brush it out so the entire pizza is covered. Spoon and evenly spread mushrooms and leeks. Top with mozzarella and then with the goat cheese. Place slices of beets and apples on top of the cheese. Finish with fresh herbs, black pepper, and chili flakes.
- Cook the pizza following the directions on the prepared pizza dough package. Remove from the oven when the crust is cooked and the cheese is golden brown. *Trader Joe’s suggest ~10 minutes at 450. I have found it’s more like ~15 minutes in my oven*
- Place the pizza on a cooking rack if you have one. While pizza is cooling, dress arugula with olive oil, salt, and lemon zest (optional). Slice pizza on cutting board. Serve with arugula salad either on top or on the side! Enjoy!
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This recipe is super simple--whole roasted which allows you to use them in many dishes!
Time: Active: 5-10 minutes. Inactive: 40-60 minutes.
- Preheat the oven to 400F. Remove most of the greens, but leave about 1 inch of greens above the top of the beet. Rinse, scrub, and dry the beets. Wrap beets individually with aluminum foil with the foil edges gathering at the top of the beet so it is easy to open and check doneness. Place it in a baking dish.
- Bake beets.
-For small/medium beets (between the size of an egg and a tennis ball), cook for about 40-50 minutes or until a fork can go through beet easily.
-For large beets (bigger than a tennis ball), cook for ~1 hour or until a fork can go through beet easily.
- Let the beets cool to room temperature. Peel with your hands or gently with the back of a spoon and remove the top of the beet. Slice as needed!
Tips & Notes
-Roasted sliced beets are great for pizza, salads, or alone as a snack!
-Be super careful when checking doneness of beets. The steam released from opening the package is very hot and there are sometimes juices from the beet that are also very hot!