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Rob Poole
Beet pizza with goat cheese and arugula
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Ingredients
Directions
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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.
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In the meantime, mix the strained tomatoes with the thyme and garlic and season with salt and pepper.
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Preheat the oven to 200ºC. Roll out the pieces of dough on the baking trays into 4 thin pizzas.
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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.
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Serve the beet pizzas with the arugula and drizzle with a dash of olive oil.
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Nutrition
605Calories
Sodium0% DV0g
Fat17% DV11g
Protein44% DV22g
Carbs34% DV101g
Fiber0% DV0g
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