RFJ+-+Logo+Final+-+Full.jpg

We are just a normal family. A family on a journey. A Real Family Journey.


Beetroot Crust Rustic Pizza

Beetroot Crust Rustic Pizza

b8a32f_1471cc367608405e882829cf0649a1cbmv2_d_1800_1200_s_2-1.jpg

OK, so I would love for you to look at these beautiful pictures of beetroot pizza and think what a fabulous chef I am. However, the truth is I am a real person, cooking real everyday food and to prove this fact to you I can admit that I nearly set fire to my kitchen not once but twice during the making of this recipe! Don’t worry it’s not a high-risk recipe. It’s just pizza. But I wanted you guys to know how we style it out in the Real Family Journey kitchen.

So here are my 2 tips to not burn your kitchen down:
Don’t have the handle of another saucepan underneath the one you are frying in. (I know, I know, who would right?)
Don’t have your greaseproof paper larger than your baking tray when popping it into a gas oven. (I was tired, OK?!)
Simple mistakes are really easy to make especially when you’re tired at the end of the day. However, cooking and eating are meant to be enjoyable so if you make mistakes, shake it off and make the best of what you have. Lesson 1 over, now let’s get down to the business of learning about beetroot.

Beetroot is a root vegetable also known as red beet, garden beet or simply beet. They belong to the same family as spinach and chard. These little purple bombs are packed with antioxidants and they’re are a great source of fibre. They boast many health benefits, for example, they are proven to help lower blood pressure and support a healthy heart. They are a great source of calcium, iron, vitamin a, vitamin c, folic acid, potassium, and manganese. Wow! what a plant. It’s just a shame that nobody in my family apart from me enjoy the taste.
We had some beetroot left over in the fridge to use and considering I’m the only one who likes beetroot out of the 4 of us I thought I had better get pretty creative with my serving suggestions. I have tried putting it in smoothies and even in chocolate brownies but today I was after a savoury recipe.
Since becoming vegan I have tried my hand at many pizza base recipes, some good, some awful (truly awful) but I thought maybe this would be a good avenue to try with the leftover beetroot. It really did work! You can’t even taste the beetroot at all and the base was lovely and crispy on the bottom. Because of the beautiful nature of this recipe, I thought I would go to town with the topping ingredients but you really can treat it like any regular pizza base and top it with your favourite toppings.
Makes: 3 Large pizzas
Ingredients
Pizza base:
  • 7 g fast action dried yeast
  • 1 cup warm water
  • 8 oz plain flour plus extra for dusting and kneading
  • 8 oz self-raising flour
  • 2 tsp golden syrup
  • 1 1/2 tsp salt
  • 1 cup pureed beetroot
Topping we used for the pizza (feel free to choose your favourites):
  • Orange pepper
  • Green and red grapes
  • Red onion
  • Fine tip asparagus
  • Pimento stuffed olives
  • Fresh thyme
  • Lambs lettuce
  • Mixed colour tomatoes
  • Passata
  • Pesto we used our homemade walnut and basil pesto
  • Vegan cheese
  • A little oil to soften some of the vegetables
Instructions
Method to make the crust:
  1. Blend 2 large beetroot up in a food processor to get your 1 cup of pureed beetroot
  2. Put the flour, water, yeast, salt, golden syrup and pureed beetroot into a large mixing bowl and combine with a wooden spoon. Carefully, you don't want purple clothes!)
  3. Now use your hands to begin to form the dough into a ball.Roll out onto a heavily floured surface
  4. This is a fairly sticky dough so knead it with floured hands and have a pile of flour on the side of your board so you can easily add more flour if necessary
  5. Keep kneading until you have a soft elastic dough
  6. Oil a large bowl and roll your dough in the oil before leaving it to rest in there
  7. Cover with cling film and leave to prove for 2 hours. Your dough will seriously grow!
Time to begin the pizza build:
  1. Preheat the oven to gas mark 7/425f
  2. Roll out your proved dough onto a floured surface and flour up your hands and rolling pin well
  3. Break the dough into 3 separate portions and slowly roll out your first section
  4. When you have flattened it a little then use your hands to thin out and shape the dough into your desired pizza shape. (By doing the last bit by hand you will get a lovely variant on thickness during the bake. Handmade pizza is great because you get thin crust and deep pan in the same pizza!)
  5. Place your pizza onto a baking tray lined with greaseproof paper and bake for 15 minutes
  6. During this time lightly fry your peppers and asparagus so they are not too firm at the end result
  7. Remove your pizza from the oven and carefully remove the greaseproof paper from under the base
  8. Randomly dollop on your passata and pesto (if using) then add a grating of cheese all over
  9. Finally, layer on your toppings (not the herbs or lettuce) and return to the oven for a further 15 minutes
  10. When you remove the pizza from the oven, scatter with sprigs of thyme and lambs lettuce then serve
  11. Repeat this process with your other pizza bases.
This is the perfect pizza for when you have guests over as it is a real show stopper. It is also ideal for getting a little more beetroot into your diet but most importantly, this pizza is great because it tastes so unbelievably delicious. Please share your pictures of your beetroot pizzas with me on Instagram. We love hearing from you guys. In the meantime, I’ll try to avoid setting the kitchen in flames. Wish me luck!
Bonkers For Conkers! An Autumn Nature Walk

Bonkers For Conkers! An Autumn Nature Walk

Mind-blowing Apple Pie

Mind-blowing Apple Pie

0