It's been a while since our beloved beetroot made an appearance in the recipes section, so we thought it was high-time we showcased one of our favourite ingredients in a gorgeous golden pizza.
200g strong bread flour - 20g semolina - 5g yeast - salt - sugar - 100ml warm water - olive oil
3 onions - 1 garlic clove - butter - 4 golden beets - honey - feta - chilli - parsley - balsamic
Firstly, make the dough by mixing together all the dry ingredients in a bowl with a pinch of salt and sugar. Add a couple of table spoons of olive oil and the water (adding a little more if it's too dry), until the dough comes together in a ball. On a floured work surface, knead the dough for a minute or so, place back in to the bowl with a bit more oil so that it doesn't stick and set aside with a cloth over the top for an hour.
Finely slice the onions and cook off in a knob of butter at a low temperature until they are a lovely golden brown, then add a pinch of caster sugar, lots of pepper, and take off the heat whilst the dough rises.
In another bowl, make a dressing of olive oil, honey, salt and pepper. Finely slice (or mandolin) the golden beetroot and then cover in the dressing.
Take the dough and spread it out thinly over a flat baking tray, layer the sweet onion mix, then the golden beetroot, and crumble feta cheese over the top.
Bake for roughly 20/25 minutes (depending on the strength of your oven!) at gas mark 8/230c, so that the base is really crispy, then turn the oven down to gas mark 5/180c for 10 minutes to further soften the beetroot.
Finish off the pizza with a drizzle of runny honey and balsamic vinegar, fresh chilli, roughly chopped parsley, and season to taste.