Roasted parsnips, herbed ricotta (with crushed red pepper, sea salt, fresh cracked black pepper, olive oil, lemon juice, garlic, fresh sage, parsley, rosemary & thyme), sliced yellow beets, yellow onion, shredded parmesan, arugula
1 ball pizza dough
flour for dusting
semolina flour for pizza stone
salt & pepper to taste
3 large parsnips, sliced into ¼ inch rounds
2-3 yellow beets, sliced thinly (on a mandoline if you have one)
1 teaspoon fresh thyme
juice from 1 lemon
1/8 cup minced fresh herbs (we used sage, rosemary, parsley & thyme)
1 clove garlic, minced
1 small yellow onion, thinly sliced
red pepper flakes
handful of arugula
2 cups ricotta
Preheat your oven to 400° F. Toss the parsnip slices in olive oil, salt & pepper and lay them out flat on a baking sheet. Roast them, turning them over halfway, for about 10-15 minutes on each side, until they are tender and starting to brown.
When your parsnips are ready, increase the oven temperature to 550° F, or as hot as it will go. Toss your onion slices with sea salt & fresh cracked black pepper, and your beet slices in a separate bowl with a couple tablespoons of olive oil, a teaspoon of fresh thyme leaves, and the juice from half a lemon. Set both bowls aside.
To make the cheese mixture, whisk the ricotta with a pinch or two of red pepper flakes, a couple tablespoons of olive oil, the other half of the lemon juice, the garlic, mixed herbs, salt & pepper.
While the oven is preheating, you can prepare your dough using the instructions here. When the dough has baked for a minute, brush it lightly with olive oil and spread it evenly with the ricotta mixture.
Cover the pizza with the onion slices, then lay the beets out in a circular pattern around the dough. Follow this with the roasted parsnips and a handful of the shredded parmesan.
Bake the pizza until the cheese is melting and the crust is a nice golden brown. When you take it out, sprinkle a few more pinches of the shredded parmesan. Toss on a handful of fresh arugula, and it’s ready to cut and eat!