Beetroot Pizza

Ingredients

• 150 g small beetroot roots (1 small beetroot root)
• 4 tbsp olive oil
• 0.25 cube yeast
• 350 g spelt whole‑grain flour (plus extra for the work surface)
• Salt
• 1 small red onion
• 6 Cherry tomatoes
• 1 ringed beet (or 1 small bunch of radishes)
• 200 g broccolini (asparagus broccoli)
• 80 g arugula (1 bundle)
• 200 g goat fresh cheese
• 3 tsp dried herbs de Provence
• 1 tbsp honey
• 40 g grated pizza cheese (4 Tbsp)

Instructions

1. 1.

   Peel the beetroot, cut into strips, toss with 1 Tbsp oil and roast on parchment paper in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 30 minutes until tender. Let cool and finely puree.

2. 2.

   In the meantime, mix yeast with 200 ml lukewarm water in a bowl. Add 100 g flour and whisk into a very liquid dough. Cover and let rise in a warm place for about 30 minutes.

3. 3.

   Add remaining flour, 1 tsp salt, remaining oil and beetroot puree to the dough and knead into a smooth, supple dough. Cover and allow to rise for another 60 minutes.

4. 4.

   Meanwhile, peel and halve the onion, slice into thin rings. Wash tomatoes and quarter them. Peel ringed beet and shave into fine slices. Wash broccolini and quarter it. Rinse arugula and dry by spinning. Mix goat cheese with herbs and honey.

5. 5.

   Divide dough into four equal portions and roll out on a floured surface into round pizzas (24 cm diameter). Leave the edges slightly thicker and place two pizzas on parchment‑lined baking trays.

6. 6.

   Top pizzas with arugula, broccolini, ringed beet, tomatoes, and onions. Scatter dollops of goat cheese over the pizzas. Sprinkle beetroot pizza with cheese and bake in a preheated oven at 220 °C (200 °C fan‑forced; gas: level 3–4) for about 20 minutes.