#VikingRoadshow is headed to a location near you! It will be in Pelham, AL today! Find our next stop at www.vikingroadshow.com!
Ribs from Turbo chef oven http://ift.tt/1m8ts1e
Congratulations to Geneva, the winner of our annual employee drawing for a 30”W. Freestanding Range of her choice! http://ift.tt/1jvvydu
Congratulations to Geneva, the winner of our annual employee drawing for a 30”W. Freestanding Range of her choice!
Hillary talks about the fun she had during a culinary weekend in Greenwood, Mississippi.
We made this pizza for the pun, not even sure that it would work, and it ended up being one of our favorite recipes yet. The garlicky crust, stained magenta with earthy and sweet slices of beets, is the perfect foil to funky, salty Sheep’s milk cheese and bright, astringent beet greens.
- 1 batch Pizza Crust
- 2 tbsp Olive Oil
- 2 Beets, with Greens
- 1 clove Garlic
- 3 tbsp Balsamic Vinegar
- a few ounces of a hard, funky Sheep’s Milk Cheese like Ricotta Salata or, on our case, Pecorino Romano- Shaved
Preheat your oven to 450°
Get your Pizza Crust ready— or just buy some dough from the store. Roll it out to 1/2in thickness on a foil or parchment lined baking sheet. Brush with Olive Oil
Peel and thinly slice the Beet Root and arrange on the Pizza Dough. We recommend using a mandolin if you’ve got one. Stick it in the oven and bake until the crust is golden on the edges, about 18 minutes.
While the Pizza bakes, thoroughly wash the Beet Greens and tear into bite size pieces.
Once the Pizza is done, rub the crust with the clove of Garlic. Top with the Beet Greens, a drizzle of good Balsamic, and Cheese.
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