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🍕 Pizza with Beetroot

567 kcal · 30 min · 4 servings

Ingredients

• 250 g mealy-cooking potatoes (6 mealy-cooking potatoes)
• 150 g whole wheat flour
• 100 g wheat flour (Type 550)
• salt
• 1 tsp dried thyme
• 0.5 cube yeast
• 500 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 400 g beetroot (2 roots)
• 1 onion
• 4 tbsp olive oil
• pepper
• 200 g cream cheese (13 % fat)
• 2 tsp grated horseradish (jar)
• 40 g sunflower seeds (4 tbsp)
• 2 tbsp maple syrup
• 20 g beetroot sprouts

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the unpeeled potatoes in boiling water for about 20 minutes.
3. 3. Drain the potatoes in a colander.
4. 4. Rinse them under cold water to shock them.
5. 5. Let the potatoes drain well.
6. 6. Peel the cooled potatoes.
7. 7. Press the still warm potatoes through a potato ricer into a bowl.
8. 8. Mix both types of flour with the potato mixture.
9. 9. Add 1/2 teaspoon of salt and thyme.
10. 10. Make a well in the center of the mixture.
11. 11. Crumble the yeast into the well.
12. 12. Pour 150 milliliters of lukewarm water over it.
13. 13. Knead everything with the dough hooks of a hand mixer until smooth.
14. 14. Add a little more flour if the dough is too sticky.
15. 15. Cover the bowl.
16. 16. Let the dough rise in a warm place for about 30 minutes.
17. 17. Wash the half pumpkin thoroughly.
18. 18. Cut the pumpkin in half.
19. 19. Remove the seeds from the pumpkin.
20. 20. Cut the flesh together with the skin into about 1-centimeter cubes.
21. 21. Peel the beetroot.
22. 22. Wear gloves if possible, as the juice stains strongly.
23. 23. Cut the beetroot into 1-centimeter cubes as well.
24. 24. Peel the onion.
25. 25. Cut the onion into wedges.
26. 26. Heat 1 tablespoon of oil in a non-stick pan.
27. 27. Sauté the diced beetroot and onion wedges over low heat for 10 minutes.
28. 28. Add the pumpkin cubes.
29. 29. Cook the vegetables for another 3 to 5 minutes.
30. 30. Season the mixture with salt and pepper.
31. 31. Mix cream cheese and horseradish in a small bowl.
32. 32. Divide the pizza dough on a lightly floured work surface into 4 portions.
33. 33. Roll each portion into a circle about 23 centimeters in diameter.
34. 34. Place 2 dough circles on a sheet of baking paper the size of the baking tray.
35. 35. Pull one sheet of baking paper with the pizza bases onto the baking tray.
36. 36. Spread half of the horseradish mixture onto the bases.
37. 37. Spread half of the vegetable mixture onto the bases.
38. 38. Sprinkle 1 tablespoon of sunflower seeds over each.
39. 39. Preheat the oven to 225 degrees Celsius (fan: 200 degrees Celsius, gas: level 3-4).
40. 40. Bake the pizzas on the lowest rack for 15 to 20 minutes.
41. 41. Mix the remaining oil and maple syrup in a small bowl.
42. 42. Wash the sprouts.
43. 43. Dry the sprouts on kitchen paper.
44. 44. Take the baked pizzas out of the oven.
45. 45. Remove the pizzas from the tray along with the baking paper.
46. 46. Place the remaining baking paper with the remaining dough bases on the tray.
47. 47. Top the second pizzas as well.
48. 48. Bake the second pizzas as well.
49. 49. Distribute the sprouts on the baked pizzas.
50. 50. Drizzle some of the syrup mixture over them.
51. 51. Serve the pizzas immediately.

Nutrition per serving

• kcal: 567
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 67 g