Filter
Reset
Sort ByRelevance
Rob Poole
Beet pizza with goat cheese and arugula
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Press a little air out of the dough and divide it into 4 equal balls. Let the dough rise for 1 hour under a damp tea towel.
-
In the meantime, mix the strained tomatoes with the thyme and garlic and season with salt and pepper.
-
Preheat the oven to 200ºC. Roll out the pieces of dough on the baking trays into 4 thin pizzas.
-
Brush with the tomato sauce, lay the beetroot on top and crumble the goat's cheese over it. Bake the pizzas for 15-20 minutes in the oven.
-
Serve the beet pizzas with the arugula and drizzle with a dash of olive oil.
-
20 minMain dishleaf spinach part cubes, onions, garlic, olive oil, stuffed fillets with mozzarella and tomato sauce, mashed potatoes, black olives,Tuscan stuffed fillet with garlic spinach
-
25 minMain dishbratwurst, shell paste, traditional olive oil, fresh spinach, garlic, tomato,spicy spinach minced meat
-
25 minMain dishfresh package of tomato soup, tap water, Funghi Trifolati spice melange, traditional olive oil, free range chicken, wholemeal spaghetti, sweet-potato spaghetti,grilled chicken with sweet potato spaghetti and tomato sauce
-
45 minMain dishonions, olive oil, bay leaf, thyme, salt and freshly ground pepper, garlic, tomato cubes, sugar, Pizza Dough, black olives without pit, dried oregano, anchovy fillets,onion cake with anchovies
Nutrition
605Calories
Sodium0% DV0g
Fat17% DV11g
Protein44% DV22g
Carbs34% DV101g
Fiber0% DV0g
Loved it