Beet Pesto Pizza
RECIPE SUMMARY:
Prep Time: 1 hr 45 min
Cook Time: 12 min
Servings: 6
HEALTH BENEFITS:
Rich in Nutrients and Antioxidants: Beets, arugula, sun-dried tomatoes, olives, and pine nuts provide a wide range of vitamins, minerals, and antioxidants that protect against oxidative stress and support overall health.
Anti-Inflammatory Properties: Ingredients like beets, arugula, olive oil, and garlic offer powerful anti-inflammatory properties that help reduce inflammation.
Heart Health: Olive oil, pine nuts, garlic, and beets support cardiovascular health by lowering blood pressure, improving blood flow, and reducing cholesterol levels.
Digestive Health: High fiber content from beets, arugula, and sun-dried tomatoes, along with digestive aids like garlic, black pepper, and lemon juice, promote a healthy digestive system.
Bone and Muscle Health: Parmesan cheese and arugula provide calcium and protein, which are important for bone strength and muscle maintenance.
Immune Support: Garlic, lemon juice, arugula, and beets contain compounds that boost immune function and protect against infections.
Metabolic Boost: Black pepper can increase metabolism and enhance the bioavailability of nutrients.
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INGREDIENTS:
For your convenience, all recipe ingredients are linked to where you can purchase them. Simply click on any ingredient to get started.
Pizza Dough:
Beets (2, Large)
All-Purpose Flour (3 Cups)
Active Dry Yeast (1 Teaspoon)
Water (180ml, Lukewarm)
Salt (1 Teaspoon)
Arugula Pesto:
Toppings:
Fresh Arugula
Freshly Grated Parmesan
STEPS:
Prepare the Beets:
Wash the beetroots, wrap them in aluminum foil, and bake until soft (about 30-40 minutes). Once cooled, peel the skins and puree the beets.
Make Pizza Dough:
Dissolve yeast in warm water. In a mixing bowl, combine flour, salt, yeast mixture, and 1/2 cup of beetroot puree to form the dough. Knead the dough for 5-10 minutes until smooth.
Lightly oil the dough, cover the bowl with cling wrap, and let it rise for 1 1/2 hours.
Prepare Arugula Pesto:
In a food processor, combine arugula, pine nuts, Parmesan, lemon juice, lemon zest, olive oil, garlic clove, salt, and pepper. Blend until smooth. Refrigerate until ready to use.
Preheat Oven:
Preheat the oven to 480°F (250°C).
Assemble Pizza:
Divide the dough into thirds. Roll out each portion on a floured surface and transfer to a baking tray lined with aluminum foil.
Spread the arugula pesto over the pizza base. Add toppings such as Greek olives, sun-dried tomatoes, fresh arugula, and freshly grated Parmesan. Drizzle with olive oil. Optionally, coat the crust with olive oil and homemade garlic butter.
Bake:
Bake the pizza for 10-12 minutes until the crust is crisp and golden.
Serve:
Repeat the process with the remaining dough and toppings. Serve the Beet Pesto Pizza hot, cut into slices, and enjoy the burst of flavors!
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