Hello, hello, All!
I was strolling through the grocery store perusing when I saw a bunch of beautiful beets. Believe it or not I’ve never actually cooked with raw beets even though I have always wanted to. So I grabbed them and off I went. I kept thinking I wanted to do something unique and fancy. Keeping their beautiful color in mind I first thought some kind of bread or crêpes (which I still might do, I love a crêpe) then it came to me…PIZZA! Who doesn’t love pizza? I remembered seeing a picture once of a beautiful beet colored pizza and my mind ran wild and I thought I was going to make an all dolled up, colorful, beet pizza crust. Now I will say this recipe takes some prep but once it comes together it is well worth it. It takes longer too, if you make your own basil for the crust like I did.
Here’s the recipe for that…
Now on to the crust! It’s not too much different from any regular pizza crust.
what you need:
3 beets peeled and roasted
2 1/2 cups flour
1 tbsp active dry yeast
1 tbsp sugar
1 cup warm water
1 tsp salt
what you do:
For the beets: I roasted mine on 400 degrees for about 30 minutes and then threw them in the food processor.
Like any other pizza crust, add water, yeast, and sugar to a mixer and let it sit for about five minutes or until it starts to bubble. Then, add salt and slowly your flour. Once that all comes together then you can add in your pureed beets until they are well combined. Knead the dough for a few minutes and then cover and put it somewhere warm to rise for about an hour and a half. At least that’s what I did.
Then, you’re ready! You can make two pizzas or one with this recipe. I made one big one. Once your dough is on a pizza pan bake for about ten minutes in 350. Pull it out after the ten and top!
For my topping, I used:
fresh pesto for the base
colorful cherry tomatoes
asparagus
a few saved roasted beets
thinly sliced red onion
goat cheese
(I would have used gorgonzola but happened to have extra goat in my fridge)
A few hard boiled eggs, I do love a messy egg on a pizza or burger!
topped with fresh basil
After you finish topping your pizza put it back in the oven for another ten to fifteen minutes.
Guys, I’m not even exaggerating but this pizza was epic. And honestly the beets are more for show and far less for taste. But wow it was very delicious and quite pleasing to the eye and far, far, from your average pizza.
I hope your Wednesday is just as bright and colorful as this pizza! As always thanks for stopping by!
