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
- Pre-heat the oven to 200°C. Wrap beetroot in foil and roast for about 1 hour, until fork-tender.
- Blend the roasted beetroot into a purée and set aside to cool.
- Dissolve yeast in ¼ cup of water and let it foam for 5 minutes.
- Combine flour, salt, sugar, 2 tbsp of olive oil, beetroot purée, yeast mixture and the remaining water in a large mixing bowl.
- Knead the dough by hand until it becomes a sticky dough ball.
- Place the dough in a large mixing bowl and lightly coat both with olive oil.
- 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
- Pre-heat the oven to 250°.
- Knead the dough until it becomes firm and springy.
- Divide the dough into two equal portions, cover with tea cloth and set aside for 15 minutes.
- In the meantime, combine all the pesto ingredients and blend until you get a smooth mixture. Season with salt and pepper.
- Cut eggplants into thin slices and cherry tomatoes into halves.
- 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.
- Stretch out the dough inside the pizza pan until it reaches the edge.
- Spread a generous layer of pesto sauce onto the pizza base and add toppings.
- Bake the pizza in the oven for 10-12 minutes, until the crust is golden.
- Add arugula, toasted pecans, drizzle with balsamic reduction and serve!
