Prep

30 min
Total

1H 15M (including marinade)
Serving

2 pizzas

Beet and Feta Cheese Pizza

Name: Beet and Feta Cheese Pizza
Prep time: 30 min
Total time: 1 h 15 min
Yield: 2 pizzas
Ingredients: 375 mL (1½ cups) water; 10 mL (2 tsp) active yeast; 10 mL (2 tsp) honey; 1.25 L (5 cups) all-purpose flour; 7.5 mL (1½ tsp) salt; 180 mL (3/4 cup) beet purée (see recipe below); 1 can of boiled whole beets (398 mL) or some beets cooked in boiling water; 375 mL (1½ cups) Saputo Feta cheese; 250 mL (1 cup) extra-virgin olive oil; 15 mL (1 tsp) aniseeds, crushed; 1 raw beet, thinly sliced; 1 zucchini, sliced into thin ribbons; 6 roasted carrots, cut in two lengthwise; 1 small red onion, thinly sliced; 125 mL (1 cup) arugula, washed and dried; 30 mL (2 tbsp) white balsamic vinegar

Ingredients

Dough Ingredients

375 mL (1½ cups) water
10 mL (2 tsp) active yeast
10 mL (2 tsp) honey
1.25 L (5 cups) all-purpose flour
7.5 mL (1½ tsp) salt
180 mL (3/4 cup) beet purée (see recipe below)

Beet purée

1 can of boiled whole beets (398 mL) or some beets cooked in boiling water

Marinated Feta Topping

375 mL (1½ cups) Saputo Feta cheese
250 mL (1 cup) extra-virgin olive oil
15 mL (1 tsp) aniseeds, crushed

Other Pizza Toppings

1 raw beet, thinly sliced
1 zucchini, sliced into thin ribbons
6 roasted carrots, cut in two lengthwise
1 small red onion, thinly sliced
125 mL (1 cup) arugula, washed and dried
30 mL (2 tbsp) white balsamic vinegar

Directions

For the Feta Marinade

Place the Feta, olive oil and crushed aniseeds in a small bowl. Mix thoroughly and let marinate for 30 minutes.

For the Beet Purée

Blend the boiled beets until the texture is smooth.

For the Dough

In a large bowl, combine water, yeast and honey. Mix thoroughly. When a foam has formed at the surface of the water, add the beet purée, flour and salt. Mix thoroughly until the ingredients combine. If the dough needs more liquid, add 15 mL (1 tbsp) of water at a time until you achieve a supple texture.
Kneed the dough on a liberally floured surface until it becomes incorporated and elastic.
Form the dough into a ball and place it in a lightly oiled mixing bowl. Cover with plastic wrap and place in a warm area until the ball doubles in size, approximately 1.5 to 2 hours. Once the dough has doubled in size, divide it in half and form two new balls.

For the Pizza

Preheat oven to 230 °C (450 °F) with the rack in the top position.
On a lightly oiled sheet of parchment paper, roll the ball of dough out into a circle of about 30 cm (12 inches).
Spread a little of the oil from the marinade onto the dough and top with beet slices, zucchini ribbons, roasted carrots, onion and marinated feta. Drizzle oil.
Bake for around 15 minutes, or until the dough becomes crispy and the cheese is slightly browned.
Garnish with a few basil leaves, drizzle with white balsamic vinegar and serve.