Beet Crust Pizza (Edible Nutmeg, Spring 2016

BEET CRUST PIZZA

(Edible Nutmeg, Spring 2019) recipe and photography: Monique Sourinho This delightfully different beet-crust pizza is sure to be a hit with family or friends, and a wholly new take on pizza!

Makes 2 (12-inch) pizzas

BEET DOUGH 2 beets, puréed 1 cup warm water 2 teaspoons active dry yeast 3 cups all-purpose flour, plus extra for dusting and kneading 2 tablespoons granulated sugar ½ teaspoon salt 3 tablespoons olive oil (to grease bowl)

PIZZA 2 cups preferred marinara sauce 1 cup mini mozzarella pearls 3 cups baby arugula 4 ounces microgreens ½ cup shredded Parmesan cheese ¼ cup extra virgin olive oil 3 tablespoons balsamic reduction Salt and pepper, to taste Chili flakes, to taste 3 ounces prosciutto Violas (optional to garnish)

TO MAKE BEET DOUGH

Combine warm water and yeast and let sit until it turns foggy in color. Then add in beets, sugar and salt and mix until dissolved. Add flour and stir until a dough ball starts to form. Transfer dough onto a lightly floured surface and knead it, working the dough until all the ingredients are incorporated and it becomes smooth and elastic, adding as much flour as needed to produce this consistency. (May take 6–12 minutes and vary in flour proportions according to room temperatures and humidity.) Transfer the dough into a large lightly greased mixing bowl and cover with a warm towel. Leave until dough has roughly doubled in size (about 1½ to 2 hours). Once doubled, divide the dough into 2 equal portions. Wrap each and set aside until ready to use. (Dough can be made 2–3 days in advance and kept chilled in a refrigerator.) TO ASSEMBLE THE PIZZAS

Preheat oven to 550 (or highest possible temperature). On a lightly floured surface, work, roll and stretch dough until thinned out to desired pizza thickness, then transfer to pizza stones or baking sheets. Spread marinara sauce over pizzas, then scatter mozzarella. Transfer into the oven and bake for 9–12 minutes, or until the crust is thoroughly cooked and the cheese melts. In a mixing bowl, combine the arugula, microgreens, Parmesan, olive oil, balsamic reduction and seasonings. Toss gently until the greens are mixed and coated. Using tongs, place salad mixture over the cooked pizzas. Tear apart pieces of prosciutto and roll into bundles, placing on top. Optionally garnish with violas. Use a pizza cutter to slice the pizza, serve and enjoy!

Monique Sourinho is a professional food stylist, photographer and recipe developer based in Essex, Connecticut. Her passions for locally sourced food and community engagement are the driving forces behind Bee The Love, which celebrates collaboration and its delicious end results. See more of her work on Instagram @bee.the.love or on her website, BeeTheLove.net.

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