Pear and Beetroot pizza

Pear and Beetroot make a tasty combination when cooked together. Not only does this combo work well on pizzas but try them together in a warm salad.

Portions: 1 large Pizza: 4 Portions

Preparation: 15-30 minutes plus 1-2 hours resting

Cooking: 15 - 20 minutes

Ingredients

Pizza

  • 500g strong smoked wholemeal flour or strong White flour
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 1 x 15g sachet of dried yeast
  • 4 tbsp olive oil
  • 300ml luke warm water

Topping

  • 4-6 tbsp finely chopped fresh herbs eg. Sage, thyme, oregano, rosemary
  • 1tsp dried wild oregano
  • 4 garlic cloves, crushed
  • 1 cup/ 250-300g finely sliced beetroot (raw, unpeeled and washed)
  • 2 pears thinly sliced lengthwise
  • 6 slices prosciutto
  • 100g soft goats cheese
  • 150g soft blue cheese
  • 3 tbsp walnuts, roughly chopped
  • 5 tbsp extra virgin olive oil

Method

Pizza Base

  1. Dough using a Mixer: Place all the dry ingredients into a bowl fitted to a mixer with a dough hook. With the motor running slowly drizzle in the oil, then the warm water. Mix until it comes together. Leave to knead with the dough hook for 5-7 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover loosely with a tea towel or cover with lightly oiled cling film. Place in a warm place and leave to rise until double in volume (1-2 hours dependant on the moisture and temperature). Dough by Hand: Place all the dry ingredients in a large bowl, gradually stir in the olive oil and water with a wooden spoon, until you have a sticky dough. Turn the dough out onto a floured work surface and knead it for 10-15 minutes, until you have a smooth and elastic dough. Lightly coat a large bowl with olive oil. Place the dough in the bowl, cover it with a tea towel or cover with lightly oiled cling film. Place in a warm place and leave to rise until double in volume (1-2 hours dependant on the moisture and temperature).
  2. Preheat an oven to 220°C
  3. Place the dough on a floured surface and knock back. Pull the dough out with you hands and then roll out thinly 3-5mm thick, to roughly the size and shape of the baking tray you are going to place it on. Lay the dough on the tray and trim roughly.

Topping

  1. Scatter the garlic and dried herbs over the pizza base, drizzle over a couple of tablespoons of olive oil. Lay the beetroot slices evenly over the pizza followed by the pear slices then the prosciutto (if using) Break up the cheeses and scatter over the topping so that they are evenly distributed.
  2. To cook: Place on the top shelf of the preheated oven. Bake for around 30 minutes until the pizza base is crisp and the cheese melted ( rotate the pizza after 15 minutes of cooking).
  3. Remove from oven when cooked and serve hot, serve on its own or with a light leaf salad.