PIZZA WITH BEETROOTand Mascarpone
- 60 g Fresh yeast
- 11 dl Water
- 2 tbsp Salt
- 2 kg Pizza flour (approx.)
- 750 g Beetroot
- 4 cloves garlic
- 1 cup Pumpkin seeds
- 100 g Emborg Gran Amici (grated)
- 100 ml Balsamic vinegar
- 100 ml Olive oil
- 600 g Emborg Mascarpone
- 500 g Emborg Shredded Mozzarella
- Basil to garnish
Dissolve the yeast in water, add salt and oil, then most of the flour reserving some to add later if the dough is too wet. Knead the dough thoroughly. Refrigerate the dough overnight or use it after 90 minutes.
Boil the beetroot for about 60 minutes. Peel the beetroot and blend with garlic, pumpkin seeds, grated parmesan, balsamic vinegar and olive oil. Divide the dough into 10 smaller balls. Roll them out on a well-floured surface.
Spread the mascarpone on the rolled-out dough and sprinkle with shredded mozzarella. Bake at 235°C for about 10-15 minutes. Top with the beetroot pesto and sprinkle with basil.