Best Beet Crust Pizza Recipes

PINK BEET CRUST PIZZA

Steps:

• 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.

BEET CRUST PIZZA

Steps:

• To make crust: Preparation: Place pizza stone on lower middle rack. Heat oven to 500° F. Combine and stir water and yeast in a mixing bowl until mixture resembles miso soup. Add flour salt, honey and pureed beets to yeast mixture and combine until dough just comes together. Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 5 minutes or until it is smooth and elastic. The dough should be moist and slightly tacky. (If it’s sticky, add in more flour 1 tablespoon at a time until smooth). Form dough into a ball. Lightly oil a bowl and place dough in, turning once to coat dough with olive oil. Cover with plastic wrap and set aside in a warm area to double in size, about 1 ½ to 2 hours. Once doubled evenly divide dough in half and refrigerate one half for another time or double the topping recipe to make two 12 inch pizzas. Lightly grease a sheet of parchment paper with olive oil. Transfer one ball of dough to parchment and stretch it out by hand as much as possible. Lightly brush olive oil on another piece of parchment paper and place it on top of hand-flattened dough. Use a rolling pin and work from the middle of the dough outward to flatten dough to ¼ inch thickness. Peel off top parchment paper. Note: Dough can be made ahead of time and refrigerated for up to three days. Assembly: If using pesto, evenly spread it on the crust with an offset spatula or the back of a spoon, leaving ½ inch border. Top with 3 oz. goat cheese on top and layer with asparagus, soft boiled egg slices, mini heirloom tomatoes and remaining 1 oz .of goat cheese. Slide the pizza (with the parchment underneath) on to the hot pizza stone. Bake for 3-5 minutes until pizza crust starts to slightly brown. Rotate the pizza once and remove parchment, continue to bake for another 3 minutes. Remove from oven. Optional: Garnish and with watercress, or any choice of greens you prefer. Slice and serve.