Beetroot Pizza

To prepare the beetroot pizza, first cut the beetroot into pieces. Transfer it to a container and blend with an immersion blender 2 until you get a smooth purée 3.

Dissolve the yeast in the lukewarm water 4. In another bowl, combine the two types of flour 5 and add the water with the dissolved yeast, starting to knead with your hands 6.

While continuing to knead, add the oil 7, the honey 8, and the beetroot purée 9

and the salt 10. Knead everything 11 until you get a homogeneous mixture. Cover with plastic wrap and let rise for at least two hours until it has risen.

As soon as its volume has doubled 13, transfer it to a floured surface 14. Fold the dough 15

and divide it into two equal portions 16. Shape each part into a ball 17 and transfer to two slightly floured baking sheets 18. Let rise for another 30 minutes and in the meantime take care of the vegetables.

Clean the bell pepper 19, cut it into strips, and sauté in a pan with a drizzle of oil for about 5 minutes, adding a pinch of salt. As soon as they are tender 20, transfer the peppers to a bowl and cut the eggplant to the same size 21.

Sauté the eggplant sticks with a drizzle of oil for about 5 minutes, stirring often, adding a pinch of salt 22. As soon as they are cooked, add them to the bowl with the peppers and cut the zucchini, as just done with the eggplants 23. Sauté these as well in a pan with a drizzle of oil for 5 minutes and add a pinch of salt. Then transfer these to the bowl with the other vegetables.

Cut the tomatoes into quarters 25, add them to the rest and mix 26. Lastly, cut the scamorza cheese into cubes 27.

At this point, take back the risen pizza dough 28. Grease a baking tin and, using your hands, spread the dough 29 until you get an oblong shape 30 and a thickness of about 0.39 inches.

Top the first pizza with half of the vegetables and half of the scamorza cheese 31. Bake one pizza at a time (keep the other topped away from heat sources), in a preheated static oven at 445°F for about 18 minutes on the lowest rack, then take it out 32 and let cool on a rack. Serve the beetroot pizza garnished with basil leaves 33. Enjoy it while it's still warm and in the meantime bake the second pizza!