50 Must-Try Recipes for Pizza Lovers

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Beetroot Pizza

Healthy and delicious, this beetroot pizza is an irresistible treat that combines vibrant flavors and wholesome ingredients. The natural sweetness of beetroot pairs perfectly with the savory toppings, creating a unique and satisfying meal. Ideal for a nutritious dinner or lunch, this pizza is topped with fresh greens, broccoli, and pomegranate seeds for a burst of color and flavor.

Ingredients (serves 2):

For the dough:

• 2 medium beets
  
• 1 1/2 cups flour
  
• 1 tsp salt
  
• 1 tbsp honey
  
• 2 tbsp olive oil
  
• 1/2 cup lukewarm water
  
• 2 1/4 tsp yeast (1 packet)

For the topping:

• 1 1/2 cups grated mozzarella
  
• 1 cup broccoli florets
  
• A handful of baby spinach
  
• A handful of watercress or similar greens
  
• Soybean sprouts
  
• Pomegranate seeds

Instructions:

1. Preheat the oven to 400°F.

2. Wash the beets thoroughly to remove any dirt. Trim off the leafy tops, leaving about an inch of the stem to prevent bleeding. Trim the root ends as well.
3. Place each beet on a piece of aluminum foil. Drizzle a small amount of olive oil over each beet and sprinkle with a pinch of salt and pepper. Wrap the beets tightly in the foil
4. Place the wrapped beets on a baking sheet or directly on the oven rack.
5. Roast for about 45-60 minutes, depending on the size of the beets. They are done when a fork or knife easily pierces through to the center.
   
6. Remove the beets from the oven and let them cool for a few minutes. Keep the oven on at 400°F.
7. When they are cool enough to handle, use your hands or a paper towel to rub off the skins.
8. Puree the beets with a pinch of salt until smooth.
   
9. In a large bowl, dissolve the yeast in lukewarm water. Add the flour, salt, honey, beetroot puree, and knead into a dough.
   
10. Roll out the dough thinly, and transfer to a baking sheet lined with parchment paper. 
11. Drizzle with olive oil. Evenly distribute the grated mozzarella over the dough and top with broccoli florets.
12. Bake for 15 minutes.
    
13. Finally, top the pizza with fresh spinach leaves, sprouts, and pomegranate seeds. Enjoy!

This vibrant and nutritious pizza is a feast for both the eyes and the taste buds.