Beet-zza dough

Beet-zza dough

A pink pizza dough because it is fun for kids (and grown ups), you know! If you don’t like the taste of beetroots, fear not, it sweetens the dough but you don’t have that earthy flavor. There is not a lot in there, it really is just fun to color the dough (+ it counts as a veggie portion, right??)

But I gotta tell you, beetroots stains are not easy to wipe. Don’t do that with your kids, I’m serious. I did and I sure learned from my mistake. I spent 30 minutes cleaning beets from floor to ceiling, nostrils to all face holes of my almost 2 year old. FUN FUN.
It is a little long if, like me, you forget to roast your beets in the morning or the day before so remember to do that. Other than that it’s perfect and so fun.

Beet-zza dough (2 big pizzas) :

  • 500g flour (17 ounces)
  • 235ml (1 cup) lukewarm water
  • 1 packet (8g) of dried yeast
  • 1 tbsp salt
  • 2 tsp sugar
  • 2 large beets

(The day before if you can) Wash and pat dry the beets. Put it in foil individually. Roast at 200°C (400°F) for 1h30-2h or until knife tender.

Mix yeast and water in a large bowl and let it rest for 10 minutes.

Meanwhile purée your beets with a hand mixer or blender until smooth.

Pour flour, salt, sugar and beets purée in the water and yeast. Mix until you get a dough shape.

Lightly flour a surface and knead the dough for 5 minutes adding flour a little at a time if it’s too sticky. It should be tacky but not too much.

In a lightly oiled bowl, put your dough and let it sit in a warm spot for 2h or until doubled in size.

Cut your dough into 2 and use! You can also freeze it for a later use.

Next week I’m showing you what I did with that pink pizza dough!