Roasted Beetroot and Goat’s Cheese Pizza

Earthy roast beetroot, tangy goats’ cheese and buttery pine nuts make this pizza perfect for cosy evenings.

Ingredients

Ingredients
Servings:
Dough
g
Fresh Yeast
tbsp
Honey
ml
Tepid Water
g
All-Purpose Flour
g
Sea Salt
ml
Olive Oil
Rucola Pesto
g
Walnuts
g
Rucola
Garlic Clove
Chili
g
Parmesan Cheese
tbsp
Olive Oil
Salt & Pepper to taste
Topping
g
Beetroot
g
Goat Cheese
tbsp
Pine Nuts
Handful Fresh Rucola
Sea Salt

Instructions

Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. In the meantime, prepare the pesto in starting to roast the walnuts in a pan without fat. Then let cool and roughly chop. Wash the rocket, shake it dry and chop it roughly. Peel garlic and chop finely. Wash the chilli, cut in half lengthways and remove the seeds. Finely chop the pulp. Grate the parmesan.
  6. Puree the walnuts with rucola, garlic, chilli, parmesan and olive oil and season with salt and pepper. Cut the beetroot into thin slices.
  7. Preheat the oven to 230 ºC. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
  8. Spread the pesto over the pizza crust, and add the sliced beetroots and crumbled goat’s cheese. Sprinkle over a pinch of salt and pepper.
  9. Place the dough in the oven and bake for about 15 minutes. Then take it out and scatter over the pine nuts, put it back in the oven and bake until golden brown.
  10. Serve topped with plenty of fresh rucola.

Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. In the meantime, prepare the pesto in starting to roast the walnuts in a pan without fat. Then let cool and roughly chop. Wash the rocket, shake it dry and chop it roughly. Peel garlic and chop finely. Wash the chilli, cut in half lengthways and remove the seeds. Finely chop the pulp. Grate the parmesan.
  6. Puree the walnuts with rucola, garlic, chilli, parmesan and olive oil and season with salt and pepper. Cut the beetroot into thin slices.
  7. Preheat the oven to 230 ºC. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
  8. Spread the pesto over the pizza crust, and add the sliced beetroots and crumbled goat’s cheese. Sprinkle over a pinch of salt and pepper.
  9. Place the dough in the oven and bake for about 15 minutes. Then take it out and scatter over the pine nuts, put it back in the oven and bake until golden brown.
  10. Serve topped with plenty of fresh rucola.

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