Beetroot Pizza

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It’s happening. The flocks are gathering at the gym, infomercials for fitness equipment and diet plans have raided the space between tv shows, and a heap of healthy recipes and workout plans have already taken over my newsfeed on Pinterest.

The Fitpocalypse is upon us.

After one too many holiday cookies, I should probably cut back a bit on the over-indulgences this winter brought. But let’s leave the plain cod and chicken breast behind please.

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I can’t stand eating the same dish over and over, and at least for me, that’s usually what happens when I try sticking to a healthier diet. So, I have a proposal. Let’s make this “New Year, New You” be the year we all eat to nourish not only our bodies, but our tastebuds too. New Year, NEW FOODS!

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To start off this new motto, I’ve made pizza (healthy pizza?) and it contains beets and veggies and goat cheese and I can’t wait to share it with you guys! I’m going to come right out and say this but no, the pizza dough isn’t made from only beets. Sorry any gluten free friends 🙁 But this pizza though… It tastes like real pizza but with the added nutrition from the beets and it also looks really cool too. Purple pizza??? Who knew!

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I had virtually no knowledge or experience of pizza making prior to the actual pizza making. Again, this was one of those recipes I was so sure I’d end up ruining (wait… what is a pizza stone???). But the Pizza Gods smiled down on me today and blessed me with a successful slab of beet infused dough and toppings that Stephanie said “tastes better than like CPK pizza”. And the whole thing didn’t even take that long to make, plus you get two 12 in. pizzas out of it which is more than enough for a weeks worth of lunch/dinner–and also makes a great snack to bring to a stargazing party, which is what I did.

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Later that evening, Roy and I packed the truck with blankets and pillows and our onesies and set off for a night of stargazing with Steph and Vinny and Steve (otherwise known as Steph and Binny and Esteban). We decided on Makapu’u Beach, located on the east side of the island.

The boys brought along some intense camera gear and there was a moment as we all stood on a rocky ledge that gave way to crashing waves below with tripods and DSLRs when realization dawned and we started laughing at how ridiculous we looked.

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Stephanie and I laid the blankets and pillows down in the truck bed and snacked on beet pizza and popcorn. We used a nifty iPhone app called SkyView to look at the constellations and planets sitting millions of miles away and I found another moment to admire the beauty you can find on this little island.

Beetroot Pizza

Crust:
1 cup lukewarm water
2 tsp active dry yeast (about 1 packet)
2 cups all purpose flour
1 1/2 tsp salt
2 tsp honey
3/4 cup pureed beets (around 2 large beets, roasted and peeled)

Toppings:
pesto
asparagus
goat cheese
halved grape tomatoes

Notes:
-To prepare beets, place in pot filled with water and bring to a boil over the stove. Turn down to medium heat to maintain a simmer and let cook for about 45-60 minutes depending on how large your beets are. Drain and wash in cold water to refresh the beets. Peel off the skin (be careful, beets will be hot), slice, and puree in a food processor.
-This recipe uses only a baking tray and oven to bake the pizza. Visit The Kitchn for tips on how to bake a pizza using other methods.

1. In a large bowl, mix the warm water and packet of yeast together. Add in the flour, salt, honey, and pureed beets. Use a wooden spoon or spatula to mix the dough together. It will be very sticky and tacky. You may also use a standmixer with a dough hook attachment to make this process easier.
2. Dust your workspace with flour and dump the dough out onto it. Knead for 5 minutes, using extra flour to keep the dough from sticking to your hands and the workspace. Add in flour and knead until dough is no longer sticky but still moist and tacky.
3. Oil a bowl with a tbsp of olive oil and place the dough inside, making sure the entire surface of the dough is oiled. Cover with plastic wrap and let rise for 2 hours, until it doubles in size.
4. Preheat your oven to 550 degrees. Line a baking tray with parchment paper. Move dough onto the baking tray. Use your hands to spread the dough out to around a 12 in. diameter and 1/4 in. in height. Do not spread the dough too thinly.
5. Spread your desired amount of pesto on the dough. Add on the asparagus and halves of grape tomatoes, making sure to press down lightly to secure. Sprinkle the goat cheese evenly around the entire pizza.
6. Bake in the oven for 5 minutes on a rack sitting at the 2nd highest rung in the oven. Remove from the oven and pull the parchment paper from under the pizza so it sits on the baking tray. Rotate the tray and bake for another 5 minutes, until the goat cheese begins to brown.
7. Remove from oven and let cool for 5-10 minutes.

P.S. as promised, I have gifs. I spent a good couple of minutes laughing at these and thought some of you might find them funny too!

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  • wow, this beet pizza looks amazing! i have a soft spot for beets and anything that makes my food pink, and the fact that it’s healthy is just a huge bonus. love your blog!