The beetroot pizza is cheerful, colorful, and exquisitely magical. Try it and you’ll fall in love with it. It’s easy to prepare, and even a beginner can try their hand in the kitchen with this original pizza that will surprise everyone. We have lots of ideas for making pizza.
Beetroot is rich in nutrients beneficial to our health, folates, and vitamin C, and it should never be missing from our diet. Try it with quinoa and feta salad, delicious.
But let’s get back to our cheerful pizza. I will give you the basic recipe amounts for 1 plate pizza in a round pan 10 inches in diameter or two smaller round pans 8.5 inches in diameter, then you can double or triple the amounts and top it with whatever you like. Smoked scamorza cheese and grilled peppers? Vegan spread with fresh herbs? Olive oil and fresh rosemary?
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 1Piece
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 5.3 oz beetroots (pre-cooked)
- 3.4 tbsp water
- 1.4 tbsp extra virgin olive oil
- 0.3 oz fresh yeast
- 0.3 oz fine salt (dissolved in 0.7 fl oz of water)
- 1 tsp sugar
Steps
1 – Blend the pre-cooked beetroot finely with water until it becomes a smooth puree. Then pour it into a bowl and add the sugar and crumbled fresh yeast.
2 – Add the sifted flour, mix the mixture in the bowl with a spoon and blend it well until all the flour is incorporated, then add the salt dissolved in water and continue kneading.
3 – Finally, add the oil and knead the dough, form a ball and let it rise in the bowl, covered with transparent plastic wrap, until doubled.
4 – Once the dough has risen, roll it out in the round pan with a diameter of 10 inches or in two smaller round pans with a diameter of 8.5 inches, previously oiled.
5 – Drizzle it with a thread of olive oil and bake it in the static oven, preheated to 392°F, for 20 minutes.
6 – After removing it from the oven, serve it hot with a drizzle of raw olive oil and some fresh rosemary sprigs, or with slices of smoked scamorza cheese and roasted peppers, and if you are vegan, after it has cooled a bit, with the vegan spread with fresh herbs. Delicious!!
