Beet Crust Pizza Recipes

THIN-CRUST PIZZA DOUGH

Thin-Crust Pizza Dough image

A quick, easy, and delicious recipe for thin-crust pizza.

Provided by Lynda Q

Categories Bread Pizza Dough and Crust Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 teaspoon active dry yeast
¼ teaspoon white sugar
¾ cup lukewarm water
2 cups all-purpose flour, divided
½ teaspoon salt

Steps:

Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g

PINK BEET CRUST PIZZA

Pink Beet Crust Pizza image

Pureed beets in the crust give this pie it's blushing hue-top it with even more beets or whatever you like! Adapted from a recipe by Bakers Royale.

Provided by Amanda Gryphon

Categories < 30 Mins

Time 28m

Yield 2 12-inch crusts, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup warm water
2 teaspoons dry active yeast
3 cups flour, plus extra
2 teaspoons salt
2 teaspoons honey
3/4 cup beet, cooked and pureed
4 tablespoons pesto sauce
1/2 cup mozzarella cheese
1 roasted beet, sliced
1 bunch asparagus, blanched
5 ounces cherry tomatoes
4 soft-boiled eggs, sliced
1 handful arugula

Steps:

Preheat oven to 500 degrees F (with pizza stone if you have one).
Stir water and yeast together in a bowl until well-combined.
Add flour, salt, honey and pureed beets to the yeast mixture and mix together.
Turn the dough out onto a floured countertop and knead it until the flour is mixed inches If the dough is too sticky, add more flour until it's workable.
Form dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place for 2 hours.
When it's doubled in size, divide dough in half for two 12-inch crusts (or refrigerate one of them for later).
Grease a piece of parchment paper and stretch the dough out on top of it. Place another piece of parchment on top of the dough and use a rolling pin to flatten the dough further to 1/4-inch thickness.
Top the dough with a thin layer of pesto. Then add mozzarella (sliced or shredded), sliced beets, asparagus and sliced cherry tomatoes. Bake pizza on a pizza stone or baking sheet for 5-8 minutes or until crust is lightly brown.
Remove from oven and garnish with soft-boiled eggs and arugula.

Nutrition Facts : Calories 262.1, Fat 4.7, SaturatedFat 1.8, Cholesterol 98.5, Sodium 689.5, Carbohydrate 43.3, Fiber 3.4, Sugar 4.7, Protein 11.9

ROASTED BEET PIZZA

Roasted Beet Pizza image

Make and share this Roasted Beet Pizza recipe from Food.com.

Provided by Chef TanyaW

Categories Low Protein

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb golden beets or 1/2 lb beet
3 tablespoons olive oil
4 garlic cloves, crushed
pizza dough, for a large pizza
1/2 cup crumbled feta cheese
1/2 cup vertically sliced shallot
1 potato, thinly sliced and peeled (optional)
1/4 teaspoon kosher salt
1 teaspoon honey

Steps:

Preheat oven to 450°.
Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.
Roast potato slices and shallots (first lightly coat with EVOO and salt them) at the same time you roast the beets. Roast for about 8 minutes then toss or turn. Check again in 8 minutes.
Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.
Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza.
Mix olive oil and crushed garlic together.
Gently brush garlic oil over Basic Pizza Dough. Arrange cheese, beet slices, shallots, and potatoes evenly over dough, leaving a 1/2-inch border.
Slide dough onto preheated pizza stone, using a spatula as a guide.
6. Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges.
Enjoy!

Nutrition Facts : Calories 187.5, Fat 14.2, SaturatedFat 4.2, Cholesterol 16.7, Sodium 402, Carbohydrate 12, Fiber 1.7, Sugar 6.1, Protein 4.3

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