Monday, 18 Jun 2018

Veggie Pizza with Beetroot

Real veggie pizza

Mushroom and aubergine beetroot-base pizza prep 20 min + rising cook 20 min serve 4 (makes 2 pizzas) vegetarian gluten free dairy free.
For the base:

  • 250g raw beetroot, finely grated
  • 350g spelt flour, plus extra for rolling and dusting
  • 1 x 7g sachet dried yeast ½tsp sugar
  • 1tbsp extra-virgin olive oil, plus extra to grease
  • For the salsa
  • 150g passata
  • 1 garlic clove, crushed
  • 1tsp dried oregano Pinch chili flakes
  • 150g button mushrooms, sliced
  • 200g cherry tomatoes halved
  • 2 baby aubergines (or ½ small aubergine), thinly sliced
  • 40g pitted kalamata olives, drained
  • 100g grated reduced-fat mozzarella or a reduced-fat cheese blend (such as Low Low)
  • 60g baby rocket, to serve
  1. Working over the sink, squeeze almost all the excess moisture from the beetroot with your hands (wear rubber gloves to prevent staining). Put the flour in a mixing bowl and make a well in the center. Add the yeast and sugar to the well, then pour in 250ml warm water and the 1tbsp olive oil and mix everything together gently with a table knife. Add the beetroot and continue to mix until the dough comes together. Turn out the dough onto a lightly floured surface, then knead for 3–4 min until smooth.
  2. Divide the dough in two, then roll out each piece into a thin 30–35cm circle. Grease 2 large baking sheets with oil and dust liberally with flour. Carefully put a pizza base on each sheet, then set aside in a warm place for about 30 min or until puffed up and doubled in thickness. Heat the oven to 220°C/fan 200°C/gas 7.
  3. Combine the passata, garlic, oregano and chili in a bowl, then spread equally over the risen pizza bases.
  4. Top with the mushrooms, tomatoes (cut side up), aubergines and olives, then scatter over the cheese. Bake the pizzas for 18–22 min until golden. 5 Remove from the oven and leave on the baking sheets for 5 min before slicing. Scatter with the rocket to serve.
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