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Beetroot & onion pizza

Makes two 10-12 inch pizzas. We ate them both between the two of us!

Dough recipe from The Vegetarian Kitchen (ed. Linda Fraser)

Ingredients

For the dough:
350g strong white bread flour
1/2 tsp salt
1/2 tsp dried yeast
2 tbsp olive oil
240ml water

For the topping:
3 medium beetroot
3 medium onions
Generous glug of olive oil
Several slices of soft cheese (goats' cheese is very good)
Bit more olive oil!

Directions

  1. First, make the dough. Put the flour, salt and yeast into a bowl and mix together. Add the oil and water and mix together. Turn out from the bowl and knead for about 5 minutes. Put the dough back into the bowl, cover with cling film, and set aside.
  2. Put the beetroot in a decent-size pan, cover with water & bring to the boil. Simmer for about 30 mins, until the beets are soft. Drain and leave until cool enough to handle, when you should top & tail them & remove the skins. Slice them into 1/2 cm pieces.
  3. Now we need to caramelise the onions. Finely slice them and then gently cook them (uncovered) in a generous quantity of olive oil until they start to brown. Stir occasionally so they don't stick to the bottom of the pan. Stop cooking when they're golden; remember they'll cook more on top of the pizza.
  4. Turn your oven on to its highest setting (yes, really!) and put a tray on the middle to top shelf to heat at the same time.
  5. After and hour or two, depending on how warm your kitchen is, the pizza dough should have risen up and be full of air bubbles. Lightly flour your work surface and turn the dough out onto it. Divide the dough into two pieces.
  6. Have a piece of greaseproof paper to hand. Take one of the dough pieces and turn it in the air like a car steering wheel to stretch and shape it. You'll need to be quite quick! Once it's the desired size, put it on the greaseproof paper. Put half the caramelised onion and beetroot on, and then a few slices of cheese to your taste. Drizzle a little olive oil over the top and then slide onto the hot tray in the oven (use another tray to help you do this).
  7. While the first pizza cooks prepare the second one. It depends what kind of oven you have as to how long the pizzas may take to cook; it could be anywhere from 10 to 20 minutes.
  8. Enjoy as soon as it's cool enough to eat! If there are any leftovers, wrap them in tinfoil, store in the fridge, and enjoy for your packed lunch the next day :-)

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beetroot and onion pizza close up


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