Colorful Beetroot Pizza

Ingredients

• 250 g beetroot (1–2 bulbs)
• 150 ml beetroot juice
• 0.5 cube Yeast
• Salt
• 2 tbsp olive oil
• 0.5 tsp whole grain sugar
• 200 g buckwheat flour
• 100 g spelt flour (Type 630 + 2 tbsp for handling)
• 400 g broccoli florets
• 250 g Roma cherry tomatoes
• 80 g goat cheese from the roll (45% fat in total)
• 2 red onions
• 20 g arugula (1 handful)
• 40 g Gouda (45% fat in total)
• Pepper
• 12 quail eggs or 6 small eggs
• 4 tbsp balsamic cream (40 g)

Instructions

1. 1.

   Peel the beetroot and grate finely. Squeeze out the juice and add it to a container with 170 ml of beetroot juice. Set aside the grated beetroot. Warm the juice slightly and dissolve the yeast in it. Add 1 tsp salt, oil, and sugar. Transfer the flours into a bowl, pour in the yeast mixture, and knead into a smooth dough, adding water if needed. Cover the dough and let it rise in a warm place for about an hour.

2. 2.

   Meanwhile, wash the broccoli florets and boil them in salted water for about 3 minutes. Shock with cold water and drain well. Wash the tomatoes and quarter them. Cube the goat cheese. Peel the onions and slice into rings. Wash the arugula and pat dry. Grate the Gouda. Line two baking trays with parchment paper.

3. 3.

   Divide the dough into four portions, flatten each with your palms, roll out into oval pizzas about 18 cm in diameter, and place on the trays. Distribute the grated beetroot over the dough, season with salt and pepper. Sprinkle with Gouda and top with broccoli, tomatoes, goat cheese, and arugula. Add the onion rings on top and bake in a preheated oven at 210 °C (fan 190 °C; gas: level 3–4) for 15–20 minutes.

4. 4.

   During baking, crack each of four quail eggs or two chicken eggs into separate small glasses. In the last five minutes of baking, place the quail eggs as fried eggs on the pizzas and bake further. Remove the pizzas from the oven and drizzle with balsamic cream.