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.
Provided by Amanda Gryphon
Categories < 30 Mins
Time 28m
Yield 2 12-inch crusts, 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 262.1, Fat 4.7, SaturatedFat 1.8, Cholesterol 98.5, Sodium 689.5, Carbohydrate 43.3, Fiber 3.4, Sugar 4.7, Protein 11.9
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