Ingredients

Pizzas

• 15g dry yeast
• 1 tsp. sugar
• 250ml lukewarm water
• 1 tbsp olive oil
• 500g strong flour
• generous pinch salt

Topping

• 750g beetroot, roasted, peeled and sliced thinly
• 2 garlic cloves, finely chopped
• 150g fontina, grated or soft mozzarella, finely sliced
• 100g taleggio, sliced into small pieces
• 4 tbsp rosemary, finely chopped
• 6 tbsp extra virgin olive oil
• maldon salt and freshly ground black pepper

To Serve

• rocket salad

Method

1. Pizza: Mix the yeast, sugar and water together in a bowl. Leave the mixture for 5-10 minutes until it becomes frothy, then stir in the olive oil. Sieve the flour with a pinch of salt into a large bowl. Gradually stir in the yeast mixture 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 and place it in a warm place for 40-50 minutes until it has risen to double its size.
2. To Cook the Pizzas: Preheat an oven to 180°C. Place the risen dough onto a floured surface and punch it down with your hands and divide it into 2 balls. Roll the dough balls out to rectangles 16cmx32cm (around 5mm thick). Place the dough on a baking tray.
3. Topping: Scatter the mozzarella/fontina and garlic over the pizza bases. Cover the pizzas with a single layer of sliced beetroot. Scatter the taleggio and rosemary over the beetroot. Drizzle generously with olive oil and season with maldon salt and freshly ground black pepper.the Place in the hot oven and cook them for 15 minutes until they are golden and crisp.
4. To Serve: Accompany pizzas with a a light rocket salad. Serve.