Beetroot Pizza with Salami and Greens
Dee's Home Kitchen
Adding a vegetable of some sort directly into the pizza dough itself, is a surefire say to get extra nutrients into your family's diet. Beetroot is a fun addition, particularly because of its vibrant colour!
peeled and cubed
dried instant yeast
wholemeal spelt flour
plus extra for greasing
(kale, spinach, chard, warrigal greens etc.)
Lightly grease a large bowl with olive oil and put aside.
Place beetroot into TMX bowl. Chop 5 sec/sp 7. Remove from TMX and set aside.
Without washing bowl, place water and yeast into TMX. Mix 20 sec/sp 2.
Add spelt and bakers flour, olive oil, salt and beetroot to TMX bowl. Process 2 mins/kneading function.
Place dough into prepared oiled bowl. Cover with cling wrap and set aside for approx. 1hr in a warm place. Dough should double in size.
Remove stalks from greens and finely chop stalks and leaves, keeping seperate.
In a large frying pan heat oil and add stalks, cooking for approx. 5 minutes to soften.
Add garlic and cook for approx. 30 seconds.
Add leaves of greens and cook for approx. 5 minutes. Remove from heat.
Preheat oven to 200 degrees celsius.
Once dough has risen, divide in half and shape onto 2 pizza trays (lined with baking paper and lightly oiled).
Spread tomato paste over bases.
Cook bases in oven for 10 minutes.
Remove from oven and distribute greens over the top of the bases.
Place salami on greens and sprinkle the mozzarella cheese over the top.
Cook for approx. 16-18 minutes until cheese is golden brown.
Any variety of greens will do for this recipe - feel free to mix it up!