Beetroot Pizza with Goat Cheese and Tomatoes for the Thermomix®

Ingredients

• 150 g small beetroot tubers (1 small beetroot)
• 4 tbsp olive oil
• 0.25 loaf yeast
• 350 g spelt whole‑grain flour (and a little extra for the work surface)
• Salt
• 1 small red onion
• 6 Cherry tomatoes
• 1 ringed beetroot (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 a parchment‑lined tray in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 30 minutes until tender. Let cool for ~10 minutes, then pulse 3 seconds / level 4 several times, using the spatula to transfer the beetroot back into the pot.

2. 2.

   Add yeast, 200 ml lukewarm water and 100 g flour to the mixing bowl and whisk for 2 min / 37 °C / level 1 until a liquid dough forms. Transfer to another container, cover, and let rise in a warm place for 30 minutes while you rinse the mixing bowl.

3. 3.

   Peel and halve the onion into thin rings. Wash and quarter the tomatoes. Peel the ringed beetroot and shave into fine slices. Wash and quarter the broccolini. Rinse the arugula and dry by spinning. Mix goat cheese with herbs and honey.

4. 4.

   Return the risen dough to the mixing bowl. Add remaining flour, 1 tsp salt, remaining oil and beetroot puree, then knead for 3 min / dough mode. Transfer again and let rise for another 60 minutes.

5. 5.

   Divide the dough into four equal portions. On a floured surface roll each into round pizzas (24 cm diameter). Leave the edges slightly thicker. Place two pizzas on a parchment‑lined tray each.

6. 6.

   Top the pizzas with arugula, broccolini, ringed beetroot, tomatoes and onions. Dot with goat cheese and sprinkle with additional cheese. Bake in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for 20 minutes.