Pink Beet Crust Pizza

"Pureed beets in the crust give this pie it's blushing hue—top it with even more beets or whatever you like! Adapted from a recipe by Bakers Royale."
 
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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
Ready In:
28mins
Ingredients:
13
Yields:
2 12-inch crusts
Serves:
8
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ingredients

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directions

  • Preheat oven to 500 degrees F (with pizza stone if you have one).
  • Stir water and yeast together in a bowl until well-combined.
  • Add flour, salt, honey and pureed beets to the yeast mixture and mix together.
  • Turn the dough out onto a floured countertop and knead it until the flour is mixed inches If the dough is too sticky, add more flour until it's workable.
  • Form dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place for 2 hours.
  • When it's doubled in size, divide dough in half for two 12-inch crusts (or refrigerate one of them for later).
  • Grease a piece of parchment paper and stretch the dough out on top of it. Place another piece of parchment on top of the dough and use a rolling pin to flatten the dough further to 1/4-inch thickness.
  • Top the dough with a thin layer of pesto. Then add mozzarella (sliced or shredded), sliced beets, asparagus and sliced cherry tomatoes. Bake pizza on a pizza stone or baking sheet for 5-8 minutes or until crust is lightly brown.
  • Remove from oven and garnish with soft-boiled eggs and arugula.

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RECIPE SUBMITTED BY

Full-time root beer float connoisseur. Need to find me? Try the nearest old-timey soda fountain.
 
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