Tortilla Pizza with Beets, Aged Feta, Applewood Bacon and Rosemary

I love beets, but I'm sick of them just roasted or hashed or pureed, etc.  I've had a lot of beets this year thanks to my farm share. So, I spent my morning on pintrest after a banana pancake catastrophe (yuck, no, one banana and one egg do not make pancakes, they make banana eggcakes) used up a ton of my calories for nothing. I needed something low cal, filling, and delicious to make up for it.

I see a lot of galettes with beets and feta, and while a crusty, buttery dough wasn't going to do it (this time), I've made enough tortilla pizzas in my life to know it should work. And oh boy, did it.  This is another recipe going into my BEST OF EVERYTHING file.

2 tortillas (taco sized)
1 small beet, about 1.5 oz.
2 Tbsp. feta, aged, fat free
1 tsp. rosemary
1 slice thick cut, applewood bacon.

  1. Preheat your oven to 350F.  If using the convection/toaster, try 300.
  2. While the oven preheats, chop up your slice of bacon and fry it up until it's just under done. I'm using the Archer Farms brand for this batch. Drain and set aside.
  3. Thin slice your beet, skin on, about 1/8 to 1/4 an inch, using a mandolin. Or just as thin as you can by hand.
  4. On a nonstick cookie sheet, layer your torillas with one layer of beet, half the bacon on each, 1 Tbsp. feta each, and then a sprinkle of rosemary.
  5. I age my feta by buying crumbled, no brine, removing some and keeping it in a separate container in the fridge until it starts to yellow.  This makes it more pungent and stinky, but not too much so. Just enough for some flavor.
  6. Bake until tortilla and feta are golden, about 10-15 min.

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