This pizza is inspired by the remaining vegetables in our garden, we have had a good growing season and as always, I hate to see it end. The good news is that the Swiss chard and beets should last a few weeks more. The beet sauce can be used in other recipes too, so you might want to make a double batch. You can add additional olive oil and toss with pasta or add to a creamed soup.

Swiss Chard Pizza with Beet Sauce

by Inspired by the Seasons

Roasted Beet Sauce:

2 Medium Sized Beets
2 Cloves of Garlic
1 T Olive Oil, plus more for coating beets
1 T White Balsamic Vinegar
Pinch Salt

Preheat oven to 400 degrees

Peel and cut beets into 2" pieces, toss with olive oil. Wrap in foil along with whole garlic cloves, place on a rimmed baking sheet

Cook in oven for 40 - 50 minutes until they are soft. Remove from oven and allow to cool.

Add beets, garlic (peel removed) and remaining ingredients to a food processor. Blend until smooth.

Use immediately or store in a covered glass container for up to a week. If adding to pasta, you will want to add additional oil.

For Pizza:

1 12" Pizza Crust
1 1/2 c Roasted beet sauce
1/4 c Canned Chickpeas, rinsed and drained
2 c Swiss Chard, stems removed cut into 1/2" ribbons
1 1/2 c Mozzarella Cheese, grated
1/2 c Feta Cheese, crumbled

Preheat oven to 425 degrees

Spread beet sauce evenly on top of crust, leaving a 1" border around the edge. Add in order, chickpeas, chard, mozzarella and feta cheese.

Place in oven and bake for 12-14 minutes until cheese is melted and Swiss chard is just starting to crisp. Let cool 3 minutes before slicing.