Roasted Beetroot and Goat's Cheese Pizza
Like most people, I want to eat pizza on a Friday night with a glass or two, or when I’m too tired to cook and there is nothing I fancy in the fridge, but the time when I most want to eat pizza is most definitely not the time that I want to start making pizza. I think about pizza and then I want pizza right now.
There was a time when I might have a bought a pizza, despite being a baker, but in general shop bought ones are a poor second to home baked ones. On the other hand take away pizzas are usually tasty, but they are often so full of fat and salt that just a few slices makes me feel bloated, and they are getting more and more expensive.
The fact is that the most delicious, healthiest and most inexpensive pizzas are the ones you make yourself.
So the answer is to make one to eat now and freeze the other, and here’s how. Get the handy kit from BakeryBits for this recipe.
Roasted Beetroot & Goat's Cheese Pizzas
Makes 2 x 30cm pizzas
Prep time 20 minutes plus proving time
Cooking time 12 – 14 minutes
For the dough:
- 5g organic dried yeast
- 350g tepid water
- 500g Type '00' strong white flour
- 100g finely ground semolina flour
- 10g sea salt
- 2tbsp olive oil for kneading
For the pizza sauce:
- 1tbsp olive oil
- 1 clove garlic finely chopped
- 1 bay leaf
- 1 x 450g tins of chopped tomato
- ½ tsp sea salt
For the Topping:
- One large beetroot or to medium cubed, partially roasted
- Handful of fresh oregano
- 120g mozzarella cheese, grated
- 120g goats cheese, cubed
- Put the yeast into a jug and add 100g of the 350g of lukewarm water. Whisk and allow this to sit for 10 minutes somewhere warm.
- Put all the dried ingredients into a large bowl and make a well in the centre. Add the remaining 250g of water to the jug and mix then pour into the dry mix.
- Mix until all the flour is incorporated and then leave for 10 minutes. Turn out the dough onto a lightly oiled surface then knead well for 5 minutes. Set this aside somewhere warm and cover with a clean damp tea towel for 1 ½ - 2 hours (or in your proofer).
- In the meantime warm the oil, lightly sauté the garlic in a heavy-based pan and add the bay leaf. Add the tinned tomatoes, bring to the boil, and then turn down to a very low heat. Simmer gently, stirring occasionally, for about an hour until the tomatoes are reduced at least by half. Set aside to cool.
- Place your baking stone on the bottom rack of the oven. Preheat the oven to 230°C/gas mark 8. Put the dough onto a floured surface, divide into 2 and lightly shape into balls. Using your fingertips press each pizza out to your required shape, then stretch gently with your hands to get a thin base. Prepare the peel by sprinkling about two tablespoons of semolina evenly, and roll the dough over a rolling pin and transfer one pizza to the peel. Tranfer the other pizza to a round baking tray lined with grease proof paper and sprinkled with semolina. Place this into the freezer for 3 hours. Once frozen wrap with a second layer of greaseproof paper and wrap well to prevent freezer burn. (I keep mine in the odd supermarket plastic bag - is a good way to reuse them, and you can stack 3 pizza’s in one bag this way.)
- Add two large tablespoons of tomato sauce into the centre of the remaining pizza and spread evenly all the way to the side of the dough.
- Add the cheese and the toppings and bake for 10 – 12 minutes, check and bake a little more if necessary
- Allow to cool a little before serving, scatter with fresh oregano.