Roasted Beet, Caramelized Leek, and Chili Pizza with Cilantro Drizzle

Name: Roasted Beet, Caramelized Leek, and Chili Pizza with Cilantro Drizzle
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 pizza (about 2–3 servings)
Cuisine: Modern
Ingredients: Gluten-free pizza dough (store-bought or homemade), about 400–500 g (about 14–18 oz); Olive oil, 15 g (1 tbsp), plus more as needed; Beets, 300 g (about 2 medium), scrubbed and trimmed; Kosher salt, to taste; Black pepper, to taste; Leeks, 250 g (about 2 medium), white and light green parts only; Olive oil, 15 g (1 tbsp); Kosher salt, 2 g (about 1/4 tsp), plus more to taste; Chili flakes, 1 g (about 1/2 tsp), plus more to taste; Mozzarella, 120 g (about 1 1/4 cups), shredded (or vegan mozzarella); Feta, 60 g (about 1/2 cup), crumbled (or a vegan feta-style cheese); Cilantro leaves and tender stems, 30 g (about 1 packed cup); Garlic, 1 clove (about 3 g), grated or minced; Red wine vinegar, 15 g (1 tbsp); Olive oil, 45 g (3 tbsp); Kosher salt, 2 g (about 1/4 tsp); Optional: pinch sugar, about 1 g, if your beets aren’t very sweet

Davis Whitehead

A lighter, high-flavor pizza built around concentrated roasted beets and sweet caramelized leeks. Chili keeps it lively, and a punchy cilantro drizzle (vinegar-based, no lemon) cuts through the earthy sweetness. It’s bright, modern, and feels intentional—perfect as the counterpoint to a heavier Detroit-style pie.

gluten-free
vegetarian
pizza night
lighter

45 min total · 25 min prep · 20 min cook

Makes 1 pizza (about 2–3 servings)

480 kcal · 16g protein · 55g carbs · 22g fat total

Skillet · Blender or knife (for drizzle) · Baking steel/stone (optional)

Ingredients

Instructions

Roast the beets

Heat the oven to 230°C (450°F). Wrap the beets (300 g) tightly in foil with a drizzle of olive oil and a pinch of salt.

Roast until a knife slides in with little resistance, 45–70 minutes depending on size. They should smell sweet and earthy, not raw.

When cool enough to handle, slip off the skins. Slice into 3–5 mm (about 1/8–1/4 in) slices. Pat the slices dry with a towel (this matters for a crisp crust).

Caramelize the leeks

Split leeks lengthwise and rinse well, then slice into 6 mm (about 1/4 in) half-moons (about 250 g).

In a skillet over medium heat, add olive oil (15 g / 1 tbsp) and leeks with salt (2 g). Cook, stirring often, until very soft, reduced, and starting to brown, 12–18 minutes. If they threaten to scorch, splash in 15–30 g (1–2 tbsp) water and keep going.

Stir in chili flakes (1 g). Taste; it should be sweet-hot and not watery.

Make the cilantro drizzle

Blend or finely chop cilantro (30 g) with garlic (3 g), red wine vinegar (15 g), olive oil (45 g), and salt (2 g) into a spoonable sauce. It should taste sharp and lively.

Bake the pizza

Heat the oven to 260°C (500°F) with a stone/steel if you have one. Let it preheat at least 20 minutes.

Stretch the gluten-free dough (400–500 g) into a thin round/oval on parchment or a lightly oiled pan. Brush the top lightly with a little olive oil.

Scatter mozzarella (120 g) if using, then dot on the caramelized leeks. Lay beet slices on top in a single layer (overlapping is fine, just don’t pile them).

Bake until the crust is deeply browned and the bottom is crisp, 10–16 minutes depending on your setup. The edge should look dry and crackly, not pale.

Finish with crumbled feta (60 g) if using, extra chili flakes to taste, and a generous drizzle of the cilantro sauce. Slice and serve right away.

Notes

Keep it dry: pat the roasted beets dry and cook the leeks until reduced so you don’t steam the crust. If you want it fully vegan, use vegan mozzarella and skip feta; the cilantro drizzle carries plenty of punch.