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Beetroot Base Pizza

Recipe

A sweet, tasty and healthy way to enjoy one of your favourite foods all year round.    

Serves: 4 people   |   Prep time: 120 minutes   |   Cooking time: 20 minutes

Italian   |   Main   |   Gluten Free

  

Ingredients

Base Ingredients:

  • 2 Cooked Beetroot
  • 1 x 7g sachet Dried Yeast
  • 500g Gluten Free Plain Flour
  • 1½ tsp Salt
  • 2 tsp Honey
  • 200ml Lukewarm Water

Toppings:

  • Mozzarella
  • Pesto
  • Chopped tomatoes
  • Salami
  • Peppers
  • Onions
  • Asparagus
  • Rocket

  

Method

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. Put the water into a small bowl and sprinkle over the yeast. Wait until it starts to bubble a little and go cloudy.
  3. Roughly chop the beetroot up and put into a food processor along with the honey, salt and yeasty water, then blitz to a purée.
  4. In a large bowl, whisk the flour with a balloon whisk. Add the beetroot mixture and with your hands mix until the mixture comes together. If it’s too dry add a little more water, if too wet add a little more flour.
  5. Turn onto a floured board and knead for 5 minutes.
  6. Put the dough into a lightly greased bowl, cover with cling film and put in a warm place for about 80 mins, until it’s doubled in size.
  7. Divide the dough in half, then roll and pull the dough into 30cm circles.
  8. Lightly grease 2 baking sheets. Put the pizza bases on the sheets.
  9. Top with mozzarella, pesto, chopped tomatoes, salami, peppers, onions, Asparagus, Rocket or whatever topping you like.
  10. Bake in oven for 15-20 minutes, until the edges are browned.