Whole grain pizza with red beets, chanterelles and goat cheese

Until recently I ate red beets only in a pickled form. My grandmother used to make pickled red beets every year and when there were no other vegetables for lunch, pickled red beets would be served instead. I loved it as a child (and still do), which might  come as a surprise. Me and my sister would compete whose tongue got more red, we ate a few pieces and then started showing our tongues to each other, as you can imagine we were very well mannered. Apart from eating them pickled, I recently started to drink them, red beet juice is delicious and super healthy. But it never occured to me that I can cook with them, until I discovered roasted red beets. Roasted red beets are delicious and I have no idea why it took me so long to discover that.

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Do nedavnega sem rdečo peso jedla le vloženo. Nona je vsako leto vložila na kile rdeče pese, ki smo jo jedli vsakič, ko pri kosilu ni bilo druge zelenjave. Ko sem bila majhna sem jo oboževala (še vedno jo), predvsem zato, ker mi je jezik obarvala vijolično. S sestro sva pri kosilu vedno tekmovali, katera ima bolj vijoličen jezik, pojedli sva nekaj kosov in si hitro začeli kazati jezika, kot vidite, sva se za mizo res lepo obnašali. Poleg vložene, sem pred kratkim rdečo peso začela piti. Sok iz rdeče pese je slasten in zelo zdrav. Nikoli pa nisem pomislila, da bi rdečo peso uporabila pri kuhanju. Nato sem odkrila pečeno rdečo peso. Pečena rdeča pesa je slastna in res ne vem, zakaj je trajalo toliko časa, da sem to odkrila.

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I’m always trying to use seasonal ingredients when I’m cooking, they are cheaper and more fresh than the rest, and I think that nature knows which nutrients we need when (although I still strugle with stuff like tomatoes and berries, I need that all year round). A couple of weeks ago red beets appeared in the stores and I had a few at hand that really needed to be used. I remembered I once saw a root vegetable pizza and just like that their fate was decided. 

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Pri kuhanju poskušam uporabljati sezonsko zelenjavo, ker je bolj poceni in bolj sveža kot ostala (tega se ne držim pri paradižnikih in jagodičevju, te moram imeti na zalogi celo leto). Prav tako se mi zdi, da narava že ve katera hranila potrebujemo ob določenem času. Pred nekaj tedni se je v trgovinah pojavila rdeča pesa in nekaj sem je imela doma, ki pa jo je bilo potrebno uporabiti. Spomnila sem se, da sem enkrat brala o pici z gomoljno zelenjavo in odločila sem se, da jo bom pripravila tudi jaz.

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For this, I made the whole grain pizza dough, because of its nutty flavour, that perfectly complements the sweetness of red beets. I also needed something else to add to it, because a pizza with just red beets would be a bit boring, so I decided to add some red onions and chanterelles to the mix. I topped everything with crumbled goat cheese, because on my opinion there is no pizza without some kind of cheese. It was a great meal, healthy, seasonal and delicious.

Enjoy the goodies!

Whole grain pizza with red beets, chanterelles and goat cheese
Serves 4
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Prep Time
2 hr
Cook Time
30 min
Prep Time
2 hr
Cook Time
30 min
For the whole grain pizza dough
  1. 3 1/4 cup whole grain wheat flour
  2. pinch of salt
  3. 1 tbsp sugar
  4. 1 tbsp olive oil
  5. 1 packet instant yeast (about 1 tsp, 11 g)
  6. 2 cups milk (or water)
For the toppings
  1. 2 medium sized roasted red beet
  2. 1 tbsp olive oil
  3. 300 g chaterelles
  4. 2 red onions
  5. Splash of dry white wine
  6. Pinch of salt
  7. 1 tsp thyme
  8. 4 tbsp crumbled goat cheese
Instructions
  1. If your beets are not yet roasted, preheat the oven to 240°C.
  2. Wrap the beets in aluminium foil and roast for 1 h.
Pizza dough
  1. Mix the flour, salt, sugar, yeast and olive oil.
  2. Add the milk and knead to get a smooth dough (15 min in a stand mixer with a hook attachment) if it's too wet add a little bit of flour. The dough will not be so springy as the dough made with white flour, but that is OK.
  3. Let rest/rise for 1h in a warm place (note that the dough will not rise a lot, don't worry just continue).
  4. In the mean time preheat the oven to the maximum temperature and prepare the toppings.
Toppings
  1. Slice the roasted red beets.
  2. Chop the onion, clean and slice the chanterelles.
  3. Heat the oil and saute the onions until translucent.
  4. Add the chanterelles and saute until soft.
  5. Add a splash of white wine and cook until reduced.
  6. Season with salt and thyme.
Assembly
  1. Roll out the pizza dough.
  2. Spread the onion and chanterelles mixture on top.
  3. Add the red beet slices.
  4. Bake for 15 min on lowest rack.
  5. Add the crumbled goat cheese and serve.
Notes
  1. The 2 h prep time includes raising time. Actual hands on work is much shorter.
Oh the Goodies http://ohthegoodies.com/
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Uporabila sem polnozrnato testo za pico, saj se mi zdi, da je orehast okus le-te odlična podlaga za sladko rdečo peso. Potrebovala sem še kaj drugega, saj bi bila pica le z rdečo peso precej dolgočasna. Na pico sem dodala rdečo čebulo in lisičke ter vse skupaj potresla z zdrobljenim kozjim sirom, saj po mojem mnenju pica brez sira ne obstaja. Bilo je odlično kosilo, zdravo, sezonsko in okusno.

Uživajte v dobrotah!

Polnozrnata pica z rdečo peso, lisičkami in kozjim sirom
Serves 4
Write a review
Print
Prep Time
2 hr
Cook Time
30 min
Prep Time
2 hr
Cook Time
30 min
Testo
  1. 400 g polnozrnate moke
  2. Ščepec soli
  3. Žlica sladkorja
  4. Žlica olivnega olja
  5. Zavojček instant kvasa (11 g)
  6. 500 ml mleka
Dodatki
  1. 2 srednje veliki rdeči pesi
  2. Žlica olivnega olja
  3. 300 g lisičk
  4. 2 rdeči čebuli
  5. 1/3 kozarca belega vina
  6. Ščepec soli
  7. Čajna žlička timijana
  8. 4 žlice zdrobljenega svežega kozjega sira
Instructions
  1. Segrejemo pečico na 240°C.
  2. Rdečo peso zavijemo v aluminijasto folijo in jo pečemo 1 uro.
Testo za pico
  1. Zmešamo moko, sol, sladkor, kvas in olivno olje.
  2. Dodamo mleko in zamesimo gladko testo (s kuhinjskim robotom traja 15 min), če je testo preve lepljivo dodamo še malo moke. Testo ne bo tako prožno, kot če bi uporabili belo moko.
  3. Pustimo vzhajati 1 uro na toplem (to testo ne bo vzhajalo tako kot testo iz bele moke, po eni uri je pripravljeno, tudi če izgleda brez sprememb).
  4. Med vzhajanjem segrejemo pečico na najvišjo temperaturo in pripravimo dodatke.
Dodatki
  1. Pečeno rdečo peso narežemo na kolobarje.
  2. Čebulo sesekljamo, lisičke očistimo in narežemo.
  3. V ponvi segrejemo olje in popražimo čebulo, da postekleni, dodamo lisičke in kuhamo dokler se ne zmehčajo.
  4. Dodamo belo vino in pokuhamo.
  5. Začinimo s soljo in timijanom.
Sestava
  1. Testo razvaljamo.
  2. Zmes s čebulo in lisičkami razmažemo po vrhu.
  3. Dodamo kolobarje rdeče pese.
  4. Pico pečemo 15 min na najnižji nastavitvi rešetke.
  5. Dodamo zdrobljeni kozji sir in postrežemo.
Notes
  1. Čas priprave vključuje čas vzhajanja.
Oh the Goodies http://ohthegoodies.com/
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2 comments

  1. Mmm.. Have never cooked red beet in such a way, though really like it both fresh and bolied. Must try!

    1. If you like it boiled, you will surely like it roasted. The flavour is more intense.

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