Beetroot Pizza

Ingredients

• 0.5 cube fresh yeast (ca. 21 g)
• 1 pinch sugar
• 400 g flour
• 1 tsp salt
• 2 tbsp olive oil
• 250 g fresh, small beetroot
• 2 tbsp olive oil
• 4 tbsp capers
• 100 g black olives
• 50 g chopped walnuts
• 0.5 tsp cumin
• Salt
• 200 g feta or goat cheese
• 2 handfuls young beet leaf
• 1 handful rosemary needles

Instructions

1. 1.

   For the dough mix yeast with about 250 ml lukewarm water and a pinch of sugar until smooth, then knead with flour, salt and olive oil in a mixing bowl using hand mixer attachments into a supple dough. If too wet add more flour; if too dry add a bit more lukewarm water. Cover and let rise for about 1 hour in a warm place.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

3. 3.

   Clean the beetroot (with gloves if desired), peel and slice thinly.

4. 4.

   Knead the dough again on a floured surface, then lay it on a baking sheet lined with parchment paper. Drizzle olive oil over the dough, spread sliced beetroot on top, then add drained capers, olives and walnuts. Sprinkle cumin and salt, then scatter crumbled cheese over the toppings.

5. 5.

   Bake in the oven for 15-20 minutes. Wash beet leaf, pat dry, toss with rosemary, and distribute over the finished pizza. Cut into pieces before serving.