Roasted Beet, Blood Orange & Fennel Pizza with Mixed Herb Tofu Chèvre

Roasted Beet, Blood Orange & Fennel Pizza with Mixed Herb Tofu Chèvre


The first truly embarrassing moment (of many) happened when I was six.

My friend, Andrea, and I were really into sleepovers.  Every weekend, we were begging our parents to let one of us spend the night at the other’s house.  We would eat dinner, play endless games of Clue, lip sync to Billy Joel songs, and make up games like “I Can Make You Laugh,” which was exactly what it sounds like: One of us would do absolutely ridiculous things to get the other to burst into laughter.  We would play this until all hours of the night until my parents or hers would have to come in and tell us to go to bed.


  • 4 medium beets, peeled and sliced into 1/4 inch thick coins
  • olive oil spray
  • citrus herb sea salt (or regular sea salt) to taste
  • a couple dashes of fresh pepper
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1 fennel bulb, fronds removed, halved and thinly sliced
  • 1 tablespoon lemon juice
  • vegetable broth or water, for deglazing
  • 1 blood orange, peeled and chopped into pieces, seeds removed
  • 3 tablespoons Orange Muscat Champagne Vinegar (I get mine from Trader Joe's)
  • 1/3 recipe of pizza dough (or pizza dough recipe of your choice, or store-bought)
  • 1 recipe of tofu chèvre
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, roughly chopped
Read the whole recipe on Keepin' It Kind