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Beetroot Crust Pizza with Salad Topping

For so many years, I have had only one way I really liked to cook beetroot– stir-frying shredded beetroot with garlic and eggs. I find the texture and flavor of this dish similar to a humble Thai stir-fried picked radish with eggs. This was the only way I enjoyed cooking beetroot until I found a beautiful picture of beetroot crust pizza at Bakers Royale.

Beetroot Pizza 3

First I was skeptical of how it might turn out, but the recipe was really easy to handle. If you followed my blog for a while, you would know I confessed often that I am horrible at baking. So if I can work out any baking dish, you know even kids can do it. Oh yes, it’s that simple. And amazingly, the pizza came out so good… so beautiful… so healthy. I am in love with it.

Beetroot Pizza 1

Making beet pizza crust is a fun process. It’s the color that makes you wanna play with. I even let my kid make a mess with this deep pink sticky dough. But shuuush… you might not want to tell the kids what is in it.

Beetroot Pizza 2

You don’t really taste beetroot in the pizza crust; this is perfect trick to nourish your kids and love ones who dislike veggies.

Beetroot Pizza 4

Now let’s try it…

Beetroot Crust Pizza with Salad Topping

Ingredients: (for 6 servings)

For Crust

2 ¼ cup all-purpose flour

2 tsp active dry yeast

1 cup lukewarm water

¾ cup pureed roasted beetroot

1 tsp salt

2 tsp honey

2 tsp olive oil

For Topping (amount as per required)

Soft boiled eggs

Sliced roasted beetroot

Slice onion

Cherry tomatoes

Sliced carrot

Arugula

Vinaigrette or dressing of your choice

Salt and pepper to taste

Fresh basil

Preparation

1. In a cup of lukewarm water, sprinkle yeast on top and stir. Keep aside for about 10-15 minutes or until the you notice some froth on the surface.

2. Add flour, salt, honey, pureed beetroots and olive oil. Combine and knead for 5 minutes. Add more flour if the dough is too sticky. The dough should be smooth and pliable. Brush the dough with more oil and cover the bowl with cling film. Let the dough rest for 1 ½ hour, and it should double in size. The final product should yield two 12 inch pizzas.

3. Before making pizza base, preheat the oven to 250 degree C.

4. Divide the dough into 2. Take one portion of the dough to a greased pizza pan. Gently spread the dough with your fingers to spread it evenly on the pan. Refrigerate the rest of the dough for next time.

5. Bake pizza crust at 250 degree C for 17 minutes or until the crust is cooked and slightly brown on the edge.

6. Remove pizza crust from the oven and add the toppings. Drizzle with the dressing of your choice. Serve hot.

Beetroot Pizza 5

I fell in love hard with this recipe, and I will be cooking this again. You can customize the pizza anyway you like. I’m thinking I’m gonna try it with bean sprouts, tofu and satay sauce next time. For the leftover dough, I didn’t make the same pizza. I deep-fried half of it as beignets which I hid under the whiite powdered sugar snow, and the rest I made cheesy pizza with just mozzerella for dinner.

Love,
Tes (tweet to me at @Testerfly)

3 comments to Beetroot Crust Pizza with Salad Topping

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