Rapunzel Pizza, eat your beets

I had visitors twice this week. Two today, well three- baby J. And that makes for one hell of a good week. I love when people come visit me. I'll cook, you come. My door is always open for my ladies. I love them. One of my dearest friends got offered a full time big girl job. Big step. And it's so absolutly perfect, I'm so ecstatic for her. So we cheersed to that tonight. As well as being the first time the three of us have gotten together since my other love got engaged. Big things to come. I told you this was gonna be a good year. I hope it ends as hopeful and promising as it started. We shall see. But I'm all about being positive these days, remember?

Throwing it back. My girls since before life happend. Haha this is so us, and don't mind my obnoxious tan. 

Between the three of us, we have been friends for as long as I have been living. The love we have between us (and now our two babies), is indescribable. They are my sisters, my bestfriends, the rest of my soul. We just laugh. At nothing, everything, stupid things. It's amazing. It's crazy how many memories, all my best ones come from them. They know me when I don't know me. They also love my cooking. They will try anything I come up with and will be completely honest. So on tonight's menu

Beet Hummus Pizza with arugula, roasted butternut squash, and goat cheese

Aka

Rapunzel Pizza

I used 1 lb of beets. Next time I'll roast them all but only purée half. It was still delicious, but I've got enough beet hummus for a crowd. 

Wrap each beet individually in aluminum foil, drizzle with olive oil and sprinkle with seasoning I used cinnamon, nutmeg, cumin, coriander, paprika, turmeric, garlic, onion, sage, brown sugar, salt and pepper (I use the same rub on the chopped butternut squash)

 Roast 425 for an hour, check them depending on size starting at 35 minutes and flip. Wait until they are fork tender. 

Peel and dice the neck of a medium size butternut squash. Drizzle with olive oil and sprinkle with the same seasoning. Cook 25-35 minutes until crispy on the outside and tender in the middle. I love any and all squash but this is so easy, reliable and always tasty. 

When the beets are fully cooked and cooled slightly add them to a food processor with

1 can garbanzo beans, Tahini sauce (I didn't have any so I used toasted sesame seeds),garlic, shallots, Lemon juice, splash of balsamic, seasoning mix (minus the brown sugar), dried parsley, honey, and enough olive oil to make is smooth. 

When the pizza stone is heated, and the dough stretched, flour the hot surface, stretch the dough on the stone. This is quick, because it starts to cook the minute it touches the stone. Top with beet hummus, mozzarella, white cheddar, butternut squash, shaved purple carrots and Parmesan cheese

Cook 10 minutes. While that is cooking to a bowl add

Lemon juice, shallots, 21 seasoning salute, splash of balsamic, lemon zest, olive oil, shaved carrots- whisk to make a vinaigrette. To the bowl add 1/2 cup lentils (I use trader joes pre cooked lentils in the refrigerator section). H calls them baby beans. And 1 cup arugula mix.

After ten minutes add the arugula- lentil salad and a whole lot of goat cheese cook for 3-5 more minutes. It was every kind of delicious. I am so glad I got to cook this for my lady loves who all enjoyed it as much as I did.

So much love

-k