You are here
Rustic Pizza with Beet Crust
Savory fall ingredients like Brussels sprouts, onions, and mushrooms get a dose of color from the ruby red beets in this unique pizza crust.
Crust:
2 tsp. active yeast
1 cup warm water
1 tsp. sugar
3 1/2-4 cups bread flour
1 tsp. salt
1 Tbsp. olive oil
3/4 cups roasted beets, pureed
Topping:
1/2 cup basil pesto sauce
2 cups Ready-Set-Serve Brussels Sprouts, sliced and roasted
2 cups Markon First Crop Mushrooms, sliced and roasted
1 cup Ready-Set-Serve Sliced Onions, roasted
1 cup Parmesan cheese, grated
Salt and pepper, to taste
Mix together yeast, warm water, and sugar. Allow to sit for 5 minutes. Gradually add 3 1/2 cups of flour along with salt, oil, and beets. Mix with dough hook for ten minutes, adding extra flour if dough is too sticky. Dough should be bright pink.
Remove dough and form into a ball. Place in oiled bowl and allow to rise for 2-3 hours. Punch down dough and divide into 2 balls; allow these to rise 20 more minutes. Roll out dough and spread with 1/4 cup pesto each. Top both pizzas with equal portions of Brussels sprouts, mushrooms, onions, and cheese. Season with salt and pepper and bake at 500 degrees until crust is cooked.
Makes 2 pizzas; 6 slices per pizza.
Fall
Spring
Summer
Winter
Entrees
Vegetarian