Beetroot &
Wild Rocket
Pizza
By Chef Ricardo Arias
For 2 People
25 Mins
Allergens: Gluten
Utensils & Essentials
Chopping board,
pizza stone (recommended) or baking tray,
rolling pin,
extra virgin olive oil.
Ingredients:
- 2 pre-made dough balls
- 200g Italian tomato sauce
- 50g flour for dusting
- 50g beetroot
- 30g vegan feta cheese
- 80g wild rocket
Toppings:
Preparation
Remove the pre-prepared dough balls from the fridge 3 hours before cooking, allowing them to warm to room temperature.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
How to make
Beetroot & Wild Rocket Pizza
Preheat your oven to its maximum temperature, recommended between 270 and 300°C. The hotter, the better!
Take the 2 pre-prepared dough balls and stretch each one into an individual base by pressing with your fingers and pushing the dough out to the edges. Keep rotating, then very carefully stretch the dough over the backs of your hands into a pizza base shape of approximately 11 to 12 inches in size.IMPORTANT: if using gluten-free doughballs, please follow the method card on the other QR code provided, to prepare your pizza base. Then proceed as follows below.
When your pizza base is ready, spread the tomato sauce evenly over the top, leaving a border of dough at the edges for the crust. Add a drizzle of extra virgin olive oil.
Transfer to a pizza stone or baking tray with parchment paper and cook for 6 to 7 minutes. Please be aware, cook time will vary depending on oven temperature, so check the pizza frequently to avoid burning. If you are using an Ooni or equivalent oven, cook for approx 60 seconds.
When the pizza is cooked, scatter on the toppings: rocket first, then the beetroot and vegan feta to create a beautiful salad on your pizza! If you have some balsamic vinegar in your cupboard, you could drizzle a little on for a bonus kick!
Your perfectly prepared pizza is ready to enjoy!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
