Sunday, January 22, 2012

Potato and Beet Pizza

Most of my friends know my favorite color is purple and it is no coincidence that this pizza is all purple too!  I had some extra purple potatoes, beets and kalamata olives so I decided to turn it into a delicious and healthy pizza.  I topped it with onions and feta cheese and served with a kale salad for a healthy finish.  Pizza is one of the most versatile foods and here is just one of the many recipes you can try!

Pizza Dough (prepare at least two hours before you are ready to make pizza)

2 cups flour
1 teaspoon salt
2 teaspoons rapid rise yeast
1 teaspoon sugar

Mix yeast and sugar in 1 cup measuring cup.  Add room temp water and let sit for five minutes.  Meanwhile add flour and salt to the food processor and process for 10 seconds to mix together.  When yeast mixture is ready, add to the flour while the processor is running.  If dough is still not combined add another 1/4 of water at a time until dough forms a ball.

Place dough in an oiled bowl and cover with kitchen towel.  Allow to rest for at least two hours (you can even let this sit for 24 hours!).

Pizza toppings

1 medium purple potato (or yukon gold if you have) peeled and thinly sliced
1 beet peeled and thinly sliced
6-7 kalamata olives pitted and chopped
1/2 cup feta cheese
1/2 cup olive oil + 1/4 cup olive oil

Putting it all together

1. Preheat oven to 425 greens.  Roll out pizza dough on parchment paper until about 3/4 inch thick.  
2. Brush 1/2 cup olive oil on the dough then top with potato slices and beet slices, brush oil on the veggies as well
3. Top with olives and feta
4. Bake in the oven for about 15 minutes, until crust is golden brown and veggies are golden as well.

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