Name: Homemade Beet Pizza
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 6 servings
Ingredients: 2 null beets (large beetroots, whole); 180 ml warm water; 1 tsp active dry yeast; 350 g plain flour; 1 tsp sea salt; 50 g green leaves (beetroot leaves, stems removed); 35 g pine nuts; 2 tbsp vegan parmesan cheese (grated); 1 tbsp lemon juice; 0.5 null lemon zest (from half a lemon); 1 clove garlic clove (minced); 1 pinch salt pepper; 2 tbsp olive oil; 50 g veggies (beetroot stems, chopped into 1-inch pieces); 180 g plant based cheese (vegan goat-style alternative); 75 g olives (pitted); 40 g sun dried tomatoes; 3 tsp capers; 3 tsp olive oil; 3 handful rocket (or arugula)

Instructions

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1

Preheat oven to 200C. Roast beets (2) wrapped in foil for 40 minutes until soft. Cool and rub off skins.
2

Puree the beets and set aside beets (150 g) for the pizza dough.
3

Sprinkle active dry yeast (1 tsp) over warm water (180 ml) and let stand until dissolved.
4

Mix yeast water with beets (150 g), plain flour (350 g), and sea salt (1 tsp). Knead for 10 minutes until a smooth, soft dough forms.
5

Place dough in an oiled bowl, cover, and let rise for 90 minutes.
6

Blitz green leaves (50 g), pine nuts (35 g), vegan parmesan cheese (2 tbsp), lemon juice (1 tbsp), lemon zest (0.5), garlic clove (1 clove), and salt pepper (1 pinch). Slowly stream in olive oil (2 tbsp).
7

Preheat oven to 250C. Roll dough thin, spread with pesto, and top with veggies (50 g), plant based cheese (180 g), olives (75 g), sun dried tomatoes (40 g), and capers (3 tsp).
8

Drizzle with olive oil (3 tsp) and bake for 12 minutes until edges are crisp and browned.
9

Top with rocket (3 handful) and serve.