My seven-year-old daughter Clara thought this pizza was the coolest yet, thanks to bright purple dough. She didn’t even care that I dyed it with a cooked beet. I was, for a moment, the greatest mom ever. At least until I sent her to go pick up her room.
This crust is great. It has good flavor, and doesn’t taste like beets surprisingly. I thought it might, and then I’d never live it down around here.
I topped Clara’s personal pizza with quick homemade red sauce, mozzarella cheese, and Canadian bacon. My next post will cover the adult pizza toppings. Which were fabulous, and with purple crust of course!
Makes two 12” pizzas
3/4 cup cooked and chopped beets, lightly packed in a liquid measuring cup (or see notes)
Enough almost warm water to make 1 cup when mixed with cooked beets, plus 1 Tablespoon.
1 package bread machine or active dry yeast
1 teaspoon honey
3 cups all-purpose flour (Use good quality all-purpose or bread flour)
1 teaspoon kosher salt
2 Tablespoons extra-virgin olive oil, plus more for the bowl
1. Scrub beets under warm water to clean. Stab a knife into it a few times for venting. Line a plate with paper towels, place the beet on the plate, and cover with a paper towel. Microwave the beet on high for several minutes until easily stabbed through with the knife. Cool completely.
2. Chop the beet into chunks. Place 3/4 of a cup of the chunks (lightly packed) into a liquid measuring cup. Top with enough water to make 1 cup. Puree the beet/water mixture in a blender until smooth. (A couple small chunks are ok, but you might end up picking them out as you roll the dough. You can also strain beet mixture through a fine mesh strainer if you have one.) Pour the mixture back into the liquid measuring cup and top with enough water to make 1 cup, then add 1 more Tablespoon.
3. Add all the ingredients into a stand mixer bowl. Mix with the dough hook until well kneaded.
4. Remove from the bowl and knead by hand for 2 minutes on an unfloured surface. (If you have a counter that stains find another place). Then pat into a ball.
5. Grease a large bowl with olive oil and add the dough, flipping once to coat. Cover the bowl with plastic wrap and let rise in a warm spot until doubled.
6. Roll out the dough on a floured surface, do the final stretches by hand by gently pulling the ends with your fingers. Place on a lightly oiled and coarse cornmeal covered pizza pan, and then add the toppings.
1. Adding more beet flesh to the dough will make a deeper purple crust.
2. Sauce recipe can be found at http://www.thecookingphotographer.com/2009/05/zesty-old-school-style-pizza-sauce.html
3. Grilling information can be found at http://www.thecookingphotographer.com/2009/04/lets-talk-dough-pizza-dough.html
Recipe by Laura Flowers.