Beet, blue cheese and bacon pizza #SundaySupper
Caroline's Cooking
Caroline's Cooking
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Ingredients

  • /265 g white bread flour 1 cup/135g wholewheat flour 1 cup/132g all purpose/plain flour 1½tsp fast-acting dried yeast 1tsp salt 1tsp sugar 2tbsp olive oil 3tbsp plain yogurt (eg Greek-style) 1½cups/360ml warm water For topping (enough for 1 individual pizza) - approx 7oz/200g cooked beetroot (*) 1-2tsp olive oil, depending on beetroot 4 slices smoked bacon approx 2oz blue cheese, crumbled a large handful of arugula Instructions *Note - I had roasted beetroot which gives a nice flavor & texture; I had approx ½ of the quantity listed for comparison with photos, but about double would be better. I'd recommend roasting the beetroot ahead of time when you have the oven on for something else - just roast it whole, wrapped in foil or just in a dish, until tender. It may take an hour, the exact time depends on temperature of oven (in approx 375-425F range) and size of the beet. It should be tender to knifepoint when done. Once cool, you can keep it refrigerated for a day or two and peel before using. To make the pizza dough, put the flours, yeast, salt and sugar in a large bowl and mix together. Make a slight well in the middle and add the oil, yogurt and water and carefully mix together into a dough. It will be slightly wet and sticky. Tip the dough out onto a floured surface and knead for about 5 minutes, stretching the dough away from you with the back of your hand, folding the stretched part over on top of the rest of the dough, turning 90 degrees then repeating. After around 5min it should stop feeling sticky. Clean out the mixing bowl, lightly oil it then form the dough into a ball and put it in the bowl. Cover with cling film/plastic wrap and leave it to rest somewhere warm for about an hour, possibly more, until it doubles in size. When ready to make the pizza, preheat oven to 425F/220C. Cook the bacon as you prefer - you can broil/grill, panfry or put in the oven. Either way cook until lightly crisp, drain then cut into thin strips. Blend the cooked, peeled beetroot until it's a relatively smooth paste, adding a little oil if needed if it's a bit thick. Knock back the pizza dough (prod with your fingers after turning it out of the bowl) and divide into 4. Keep the pieces you are not working with to one side, covered, while you work on the one pizza. Roll out the pizza dough into a circle or rectangle, as you prefer and as suits your baking sheet/tray. Roll it about as thin as you can, transfer to a piece of parchment paper on top of your baking sheet/tray. Spread the beetroot puree over the pizza dough so it is fairly even and leaves a small rim around the edge without the paste. Sprinkle over the bacon pieces and most of the blue cheese so they cover evenly. Bake for approx 15 minutes until the dough is browning. Cover with the arugula and a little more cheese and serve. 3.5.3208

Instructions

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