Rainbow Pizza Recipe
Ingredients
Ingredients
- 1/2 cup lukewarm water
- 1 tsp dry yeast
- 1 1/2 cup plain flour
- 1 pinch salt
- 1 tsp maple syrup
- 1/3 cup roasted beetroot purée
Toppings
- basil pesto
- red onion, thinly sliced
- feta
- blanched asparagus
- blanched cauliflower florets
- kale, shredded
- baby orange capsicum, thinly sliced
- roasted beetroot, purée
- crushed garlic
- dried thyme
- cherry tomatoes, halved
- mozzarella, sliced
- balsamic vinegar
Instructions
Preparation
- Preheat the oven to 200’C with a pizza stone.
- In a bowl, add the yeast, maple syrup, and water stir to combine. Add the flour, beetroot purée and salt & mix into a dough.
- Flour your hands and tip the dough onto a lightly floured board. Knead the dough for about 5 minutes until it’s smooth and elastic- add more flour if it’s too sticky.
- Lightly oil a bowl and place the dough ball inside, cover with a tea towel and place in a warm spot until it’s doubled in size. Punch down the dough. Knead on a floured board and then stretch to the desired shape.
- Drizzle the basil with pesto and crumble the feta over. Spread the onion, asparagus, cauliflower, kale, cherry tomatoes end capsicum. Dollop beetroot purée and push the crushed garlic into the purée, and sprinkle the pizza with thyme. Stretch the fried mozzarella over the veggies, and drizzle with more pesto- especially the oil.
- Bake in the oven until the pizza base is cooked through.
- Drizzle with fig balsamic, crumble more feta and place the radish and flower petals.
Tried this recipe?Let us know how it was!
