I’m absolutely obsessed with cooking shows, vegan or not. I used to watch Jamie Oliver as a teenager, and right now my favourites are defintely Master Chef (gotta love Gordon Ramsay) and The Great British Bake Off. I recently checked out a new show on the market, from the Hemsley sisters. Again, this is so not vegan, but I thought they would be (and they are) promoting healthy fresh food, which is always a plus. Oddly enough I didn’t like it, though. They just seem so… stiff?! I don’t know, the dialogue is just so unnatural, it’s hard to watch for me. Also I was weirdly affronted by their excessive use of eggs and meat. Usually I’m not very sensitive to that, but somehow I just didn’t click with them.
Nevertheless I still owe them credit for the inspiration to this recipe. They created some kind of socca pizza with beets, an idea I absolutely adored. The colour is obviously just beautiful and so summery, it makes me happy just to look at it. I decided on a real pizza dough, though. It’s just more to my liking to be honest. The mix of the hearty and classic pizza bottom, topped with the fresh, summery and crunchy veggies was just the perfect combination for me. And I deliberately decided against using any vegan cheese on top, since I found out I enjoy it much more with some flavourful pesto on top. But this is of course your decision, and your decision only. If you decide to have some cheese on it after all, sprinkle it on top of the marinara and before you add the beets. You can prepare your own marinara and pesto or just buy some quality products at the store. It will turn out great either way!
For the pizza dough:
250 gram spelt flour
1/2 teaspoon sea salt
1/2 a package of dry yeast (or 1/4 of a cube of fresh yeast)
120 milliliter tepid water
2 tablespoon olive oil
For the topping:
150 gram marinara
1/2 a candy beet, thinly sliced
1/2 a golden beet, thinly sliced
1 tablespoon olive oil
1 pinch of sea salt and freshly ground pepper
100 gram rocket salad
green pesto (optional)
1. Add the flour to a large bowl and mix in the salt. Dig a hole in the middle and add the yeast, then the water and olive oil.
2. Thoroughly knead it into a smooth dough, either with your hands or even better with an electric hand mixer or your kitchen aid. Cover the bowl with a towel and let the dough sit at a warm place for about an hour.
3. You could use the time to prepare the marinara and the other toppings if you don’t already have them on hand.
4. Preheat the oven to 240°C.
5. The dough should have significantly risen by now, if not give it some more time. Dust your working space generously with flour and transfer your dough on it. Knead it some more, then use a rolling pin to roll it thinly into the preferred size and shape.
6. Add your marinara sauce and top with the beets, then drizzle with olive oil. Put it into the higher third of your oven an let it bake until golden, approximately 10 minutes.
7. For a finish sprinkle with sea salt and freshly ground pepper, add the rocket and drizzle with some pesto for extra flavour.