Beetroot Crust Pizza with Arugula Pesto, Ricotta and Pomegranate seeds
A PINK pizza?!
A HEALTHY pizza?!
This is a delicious, PINK, healthy, gluten free pizza with nutritious ingredients and a whole lotta flavor. The crust is made from beetroot puree and a variety of gluten free flours (which you could substitute for your favorite gluten free flour), each of which gives the dough it's own mark in both flavor and nutrition.
The pesto is nut free, made from arugula and sunflower seeds, olive oil and garlic. One of the showstoppers of this dish are the caramelized onions and you should under no circumstances skip them or leave them behind. They will deliver an explosion of deliciousness with every bite.
To top the pizza, I used a ricotta-like cheese from Croatia, named Paška skuta (coming from the Croatian island of Pag). I used the variety made from cow whey, even though there are varieties of skuta made from goat and sheep whey as well. The cheese is very light and creamy so you can use any cheese with those qualities (and if you love goat cheese, I am certain it would go so well in this dish).
The last thing I topped my pizza with are pomegranate seeds. Annie, are you okay? First of all, my name is Laura, and yes indeed I am okay and have not gone crazy. They go so well with the combination of flavors so try it before you judge it!
You might worry that the whole pizza could taste too sweet, given the natural sweetness of the beets, and adding the caramelized onions, but it is very balanced. The flours I've used have made sure that the dough is not overly sweet, and of course, the herbs I've used changed the taste of the crust. The onions are indeed sweet, but that's the whole point of caramelized onions and why I can't stop eating them.
If you want the dough to be nice and crispy, make sure to roll it out quite thin. While doing so, make sure to dust the surface and rolling pin with potato starch. Also, I recommend rolling the dough out on the baking paper, so you can transfer it to the baking sheet easily.
300 gr beets
100 gr buckwheat flour
100 gr millet flour
50 gr oat flour
20 gr flaxseed flour
30 gr potato starch
salt, dried basil
1 teaspoon olive oil
20 gr sunflower seeds
3 handfuls of arugula
3 tablespoons extra virgin olive oil
1-2 cloves garlic
1 red onion
1 teaspoon sugar
dried oregano, dried basil
1. Take two beets (300 gr) and boil them without peeling them until they are soft. It will take around half an hour.
2. Once the beets have cooked through, peel the skin, and chop them into smaller pieces. Transfer to a blender or food processor.
3. Blend the beets until a smooth beet puree forms. Add the puree into a clean bowl.
4. Add one egg to the beets and mix well. Now it's time to add the flours - add them slowly and mix each one in thoroughly, to avoid lumps or pockets of dry flour in your dough. Don't forget to season with salt and dried basil, and add a little teaspoon of olive oil.
5. Divide the dough into two halves. Spread one half into a thin sheet on a piece of baking paper, and transfer to a baking rack. Let it bake for 15 minutes at 180 degrees Celsius until you prepare the rest of the ingredients.
6. For the pesto, add 20 grams of sunflower seeds into a food processor and pulse until they turn into a flour like consistency. Add the arugula, olive oil, garlic and salt and blend until all the ingredients merge into a pesto.
7. In a small pan, add some olive oil and thinly sliced red onion. Add one teaspoon of sugar and let the onions cook down and caramelize.
8. Take the pizza out of the oven and add a generous coating of pesto, followed by caramelized onions. Sprinkle with dried oregano and basil. Place back into the oven for another 5-10 minutes.
9. Once the pizza is done, add some fresh arugula on top, along with fresh ricotta and pomegranate seeds. Drizzle with some olive oil and serve. Bon Appetit!