Beet Artisan Pizza Dough
A gorgeous, brightly colored pizza dough that is as delicious as it is pretty.
Ingredients
Beet Pizza Dough
- 1 cup water, warm (between 100-110 degrees)
- 2 1/4 teaspoons active dry yeast
- 3 3/4 cups all purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons honey
- 1 cup beets, pureed
Optional Toppings
- 2 tablespoons butter, melted
- 1 tablespoon garlic, crushed
- mozzarella, shredded
- sopressata
- red onion, thinly sliced
- heirloom tomatoes, quartered
- peas
- watermelon radish, roasted
- purple savoy cabbage, steamed
- soft boiled eggs
Instructions
- Preheat oven to 400 degrees
- Roast beets for 45-50 minutes
- Peel and puree the beets in a food processor
- Add one packet (1/4oz = 2 1/4 teaspoons) of active dry yeast to 1 cup of warm water and stir until combined
- Add the flour, salt, honey and pureed beets and combine until a dough begins to form
- Transfer the dough onto a floured surface and knead the dough until everything is fully incorporated. The dough should feel smooth and no longer sticky. If your dough still feels sticky, add a light dusting of flour and continue to knead
- Form the dough into a ball and place it into a large lightly oiled bowl. Turn the dough over so the oil lightly coats all sides of the dough
- Cover the bowl with plastic wrap and a towel and place it in a warm area for about 2 hours
- Once the dough has doubled in size, flip it out onto a lightly greased sheet of parchment paper * This dough will be enough for either one large pizza or two "two person" pizzas. If you want to divide the dough, cut it in half at this point, wrap one half in plastic wrap and freeze until you are ready to use it
- Set oven to 475 degrees
- Begin shaping your dough by hand and then roll it to approximately 1/4 inch thickness
- Once the dough is rolled and shaped, place it on a baking sheet by picking up the parchment paper and shifting it onto the baking sheet
- Add toppings of your choice
- Bake for 5 minutes at 475 degrees
- Remove baking sheet from the oven and carefully remove the parchment paper from underneath the pizza
- Return to the oven for an additional 3-5 minutes until cheese is melted and the crust has become slightly browned at the edges