Ingredients

Beetroot Pizza Crust
2½ cups of all-purpose flour
½ cup of roasted beetroot purée
2 tbsp + 1tbsp of of olive oil
¾ cup of water at room temperature
1 tsp of active dry yeast
1 tsp of brown sugar
1 tsp of sea salt
extra olive oil for coating dough and mixing bowl

Kale & Shiso Pesto
50g fresh organic kale leaves with stems
50g fresh organic purple shiso leaves
1 cup of raw pre-soaked cashew nuts
2 cloves of minced garlic
¾ cup of olive oil
1 tbsp of lemon juice
season with salt & pepper to taste

Seasonal Toppings  

½ pc of purple eggplant
5 pcs of cherry tomatoes
½ cup of fresh arugula
1 tbsp of toasted pecans
olive oil
balsamic reduction

Introduction

This head-turning beetroot pesto pizza will brighten up any meal. The creamy kale and shiso pesto sauce adds a deep, rich flavour to the dish. Not only are beetroot and kale a delicious combo, they are nutritional powerhouses packed with antioxidants, vitamins and minerals.  To make sure nothing goes to waste, the beetroot leaves can be sautéed with garlic and served as a side dish. A fantastic way to incorporate all your favourite local and seasonal toppings, and a classic dish reinvented.

Method

Make the pizza dough

  1. Pre-heat the oven to 200°C. Wrap beetroot in foil and roast for about 1 hour, until fork-tender.
  2. Blend the roasted beetroot into a purée and set aside to cool.
  3. Dissolve yeast in ¼ cup of water and let it foam for 5 minutes. 
  4. Combine flour, salt, sugar, 2 tbsp of olive oil, beetroot purée, yeast mixture and the remaining water in a large mixing bowl.
  5. Knead the dough by hand until it becomes a sticky dough ball. 
  6. Place the dough in a large mixing bowl and lightly coat both with olive oil.
  7. Cover the bowl with a damp tea cloth and let the dough rise for about 2 hours at room temperature until it doubles in size.

Assemble the pizza

  1. Pre-heat the oven to 250°.
  2. Knead the dough until it becomes firm and springy. 
  3. Divide the dough into two equal portions, cover with tea cloth and set aside for 15 minutes.  
  4. In the meantime, combine all the pesto ingredients and blend until you get a smooth mixture. Season with salt and pepper. 
  5. Cut eggplants into thin slices and cherry tomatoes into halves.
  6. Flatten the dough ball into a disc and press your fingertips about 1.5cm from the outer edge, creating a crust. Second dough ball can be refrigerated for up to 2 days.
  7. Stretch out the dough inside the pizza pan until it reaches the edge.
  8. Spread a generous layer of pesto sauce onto the pizza base and add toppings. 
  9. Bake the pizza in the oven for 10-12 minutes, until the crust is golden.
  10. Add arugula, toasted pecans, drizzle with balsamic reduction and serve!
Celebrates local
Celebrates local
Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint
Wastes no food
Wastes no food
https://thesra.org/members/flow-farm-sanctuary