When I saw this beet pizza I was pretty much blown away. I had to make it.
I realize the colorful toppings may not appeal to all palates but you can dress this up however you please and still have what I’m calling Electric Beet Pizza!
The color is so vibrant – making the dough is like creating a masterpiece from Play-Doh.
Certainly a show-stopper – visually and for the taste buds!
- Crust (makes two 12-inch crusts)
- 1 cup lukewarm water
- 2¼ teaspoon active-dry
- 3¾ cups unbleached all-purpose flour
- 1½ teaspoons kosher salt
- 2 teaspoons honey
- ¾ cup pureed beets (about 2 large beets, roasted and peeled - plus one for the topping!)
- Suggested Toppings
- 4 oz. goat cheese (any cheese is fine)
- ½ cup parmesan cheese, grated
- 5-6 stalks of asparagus, coated with olive oil, salt and pepper and then roasted (or other veggies of choice)
- 2 soft boiled eggs, sliced
- 1 roasted beet, sliced
- 6 oz. or more mini heirloom tomatoes, halved
- 5 tablespoons pesto, cream sauce, or sauce of your choice
- 1 large handful of greens (spinach, kale, watercress, arugula, etc.)
- PREP WORK / MAKE AHEAD - BEETS: Roast beets for 40-60 min @ 400 degrees wrapped in foil. Peel and puree the beets. *see my other beet recipes for easy peeling techniques.
- PREP WORK / MAKE AHEAD - CRUST: Stir water and yeast in a bowl until it is equally distributed. A few stirs usually does the trick. Add flour, salt, honey and pureed beets to the mixture and combine until dough starts to come together. Place the dough onto a lightly floured surface and prepare to have pink hands. Knead the dough until all of the flour is incorporated (5 minutes) or until it is smooth and slightly tacky but not sticky. Add in more flour 1 tablespoon at a time if the dough is sticky. Make a ball and place in a lightly oiled bowl turning the dough once to coat in oil. Cover and place in a warm place for 1.5 to 2 hours. Once doubled in size, divide the dough in half. The dough balls can be refrigerated for another day (lasts about 3-4 days) or frozen (thawed at room temp when ready to use).
- PREP WORK / MAKE AHEAD - VEGGIES: While the dough is rising or as a make-ahead, cook your asparagus or any veggie you would like to sauté for the pizza.
- TOP & BAKE THE PIZZA: Heat oven to 500 degrees. Roll the dough out between two sheets of greased parchment paper to about ¼ inch thickness. Peel off top layer of parchment paper. Spread sauce of choice evenly over the crust leaving a ½ inch border along the edges of the crust. Top with goat cheese and layer veggies, eggs, tomatoes and sprinkle with some of the parmesan - whatever you desire! Slide the pizza on the parchment directly onto a baking sheet. Bake for 3-5 minutes then rotate the pizza once and pull out the parchment paper so that the pizza sits directly on the baking sheet. Bake for another 3-5 minutes until edges are golden and cheese is melty. Remove from oven and sprinkle more parmesan and greens of your choice.