Beet Pizza Dough

I loved the idea behind this dough: purple pizza! How fun! It was easy enough to make, the same as regular pizza dough, although with beets. And if you don't like beets you're nuts.

I didn't enjoy the pizza as much as I hoped. The dough was fun and made for a different sort of crust flavor! However, it was definitely not as good as some of the better regular dough's out there. If you're in for a change, though, this could be the dough for you! I topped my pizza with green pepper, fresh mozzarella and onions.



Beet Pizza Dough
The Cooking Photographer

3/4 cup cooked and chopped beets, lightly packed in a liquid measuring cup (or see notes)
Enough almost warm water to make 1 cup when mixed with cooked beets, plus 1 Tablespoon.
1 package bread machine or active dry yeast
1 teaspoon honey
3 cups all-purpose flour (Use good quality all-purpose or bread flour)
1 teaspoon kosher salt
2 Tablespoons extra-virgin olive oil, plus more for the bowl

1. Scrub beets under warm water to clean. Stab a knife into it a few times for venting. Line a plate with paper towels, place the beet on the plate, and cover with a paper towel. Microwave the beet on high for several minutes until easily stabbed through with the knife. Cool completely.

2. Chop the beet into chunks. Place 3/4 of a cup of the chunks (lightly packed) into a liquid measuring cup. Top with enough water to make 1 cup. Puree the beet/water mixture in a blender until smooth. (A couple small chunks are ok, but you might end up picking them out as you roll the dough. You can also strain beet mixture through a fine mesh strainer if you have one.) Pour the mixture back into the liquid measuring cup and top with enough water to make 1 cup, then add 1 more Tablespoon.

3. Add all the ingredients into a stand mixer bowl. Mix with the dough hook until well kneaded.

4. Remove from the bowl and knead by hand for 2 minutes on an unfloured surface. (If you have a counter that stains find another place). Then pat into a ball.

5. Grease a large bowl with olive oil and add the dough, flipping once to coat. Cover the bowl with plastic wrap and let rise in a warm spot until doubled.

6. Roll out the dough on a floured surface, do the final stretches by hand by gently pulling the ends with your fingers. Place on a lightly oiled and coarse cornmeal covered pizza pan, and then add the toppings.