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Roasted Beet Pizza with Carmalized Onions, Garlic and Feta

Originally, I planned to make this pizza because I had piles of beets and a bag of Trader Joes whole wheat pizza dough in the fridge. But the dough had expired (two weeks ago, yikes!) so I pulled some fluffy pitas out of the fridge and used those instead, and they worked just fine.

Roasted Beet Pizza with Caramelized Onions, Garlic, and Feta
makes one large pizza, or four pita pizzas

1 recipe whole-wheat pizza dough, or 4 whole wheat greek-style pitas
one bunch fresh beets (about 5 med.) clean, trimmed, and diced
beet greens, leaves sliced and stems diced
5 cloves of fresh garlic
1 med. candy or yellow onion
1 Tbs. brown sugar
1 Tbs. balsamic vinegar
2 sprigs fresh rosemary
4 oz. low-fat feta, crumbled in large chunks
3 Tbs. olive oil
cornmeal

Place the diced beets along with the whole garlic cloves on a cookie sheet or the tray of your large toaster oven. Add 1 Tbs. of olive oil, and toss well to combine. Roast at 450 degrees for about 40 min., or until the beets are just soft. Meanwhile, thinly slice the onions and place in a heated iron skillet with 1 Tbs. olive oil. Stir well, and cook on low eat, stirring occasionally, about 30 minutes or until the onions are very soft. Add the brown sugar, balsamic vinegar, diced beet stems and rosemary. Stir and raise the heat slightly, and cook the onions until they are very soft and brown. Add the beet leaves, stir and cook until the greens just begin to wilt, then remove the onion mixture from the heat. Remove the beet mixture from the oven, and raise the oven temperature to 500 degrees. Squeeze the soft garlic cloves from their papers and with your hands, mix the beets with the garlic pulp. Salt and pepper to taste. If using, roll out the pizza dough into a large circle. Oil a cookie sheet and dust with cornmeal. Place the dough or pitas on the cookie sheet and brush the top/s with oil. Place in the oven and toast for 4 minutes to prevent sogginess. Remove dough from the oven and top with the caramelized onions, spreading to evenly coat. Top with the beet mixture and the feta cheese. Place in the oven on a medium rack and bake until the cheese softens and the crust in brown and crispy on the edges, about 8 minutes.