Beetroot Pizza
Category: Yeast Breads
Serves: 2 pizzas
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked Beets | 200g |
| All-Purpose Flour | 300g |
| Whole Wheat Flour | 180g |
| Water | 240g |
| Fresh Brewer’s Yeast | 10g |
| Salt | 10g |
| Acacia Honey | 5g |
| Extra Virgin Olive Oil | 40g |
| Yellow Bell Peppers | 350g |
| Eggplant | 200g |
| Zucchini | 180g |
| Tomatoes | 400g |
| Smoked Scamorza Cheese | 180g |
| Fresh Basil | To taste |
| Olive Oil | To taste |
| Salt and Black Pepper | To taste |
Instructions:
-
Prepare the Beetroot Dough:
- Begin by cutting the cooked beets into chunks. Place them in a container and blend them using an immersion blender until you achieve a smooth puree.
- In a separate bowl, dissolve the fresh yeast into lukewarm water.
- In another large bowl, mix the all-purpose flour and whole wheat flour together.
- Gradually add the olive oil, honey, beetroot puree, and salt to the flour mixture while kneading the dough.
- Once the dough is smooth and elastic, cover the bowl with a cloth and let the dough rise until its volume doubles (around 1 hour).
- Once risen, transfer the dough to a floured surface. Perform a series of folds to strengthen the dough and divide it into two equal portions. Shape each portion into a round ball.
- Allow the dough balls to rise for another 30 minutes.
-
-
Prepare the Vegetables:
- While the dough is resting, clean the yellow bell pepper, cut it into thin strips, and sauté it in a pan with a drizzle of olive oil for about 5 minutes, adding a pinch of salt.
- Once the pepper becomes tender, add the eggplant sticks, sautéing them with olive oil for another 5 minutes, stirring occasionally and adding a pinch of salt.
- After the eggplant has softened, transfer both the peppers and eggplant to a mixing bowl.
- Slice the zucchini in a similar manner to the eggplant, and sauté them in the same pan with olive oil for another 5 minutes. Add a pinch of salt, and once done, add them to the mixing bowl with the peppers and eggplant.
- Cut the tomatoes into quarters and add them to the vegetable mix. Stir everything together, creating a colorful and flavorful vegetable medley.
-
Assemble the Pizza:
- Cut the smoked scamorza cheese into small cubes.
- Take one dough ball and grease a baking tray with olive oil. Stretch and flatten the dough into an oval shape using your hands, creating a rustic pizza base.
- Top the pizza with half of the prepared vegetable mixture and half of the scamorza cheese cubes.
- Preheat your oven to 230°C (450°F) in static mode.
- Bake the first pizza on the lowest rack for about 18 minutes, or until the crust is golden and crispy.
-
Bake the Second Pizza:
- While the first pizza is baking, cover the second pizza with the remaining vegetable mixture and scamorza cheese. Keep it away from heat sources to prevent it from rising prematurely.
- Once the first pizza is ready, remove it from the oven and serve hot. Then, place the second pizza in the oven to bake.
-
Serve and Enjoy:
- Once the second pizza is baked, remove it from the oven. Sprinkle fresh basil leaves on top and drizzle with a little extra olive oil, salt, and pepper to taste.
- Serve both pizzas hot for a delicious meal filled with the earthy sweetness of beetroot and the savory flavor of grilled vegetables and melted scamorza cheese.
This vibrant beetroot pizza is a perfect fusion of color, flavor, and texture, offering a delightful twist on the classic pizza. With the addition of smoky scamorza cheese and sautéed vegetables, every bite is a delicious and healthy treat. Enjoy it as a wholesome meal or a standout dish for your next gathering!
