Pizza with beetroot and brie cheese

Pizza with beetroot and brie cheese

Ingredients

• Pizza dough - 130 g
• Signature tomato sauce - 50 g
• Mozzarella for pizza - 80 g
• Beet leaves or Mangold salad - 20 g
• Walnut - 15 g
• Powdered sugar - 3 g
• Brie cheese - 20 g
• Cream cheese - 30 g
• Beets - 120 g
• Garlic - 1 clove
• Lemon juice - 1 g
• Mayonnaise - 30 g
• Olive oil - 30 g
• Oregano - 0.5 g

Directions

1. First of all, we will bake the beets, for this we pour the clean tuber with olive oil, salt and pepper, then wrap it in foil and bake in the oven for 1 hour at 180 degrees. The beets can now be cooled and peeled.
2. To get rid of the sharp, nutmeg-bitter taste of the walnut, sprinkle it with powdered sugar and bake it in an oven that has not cooled down after beets for 5 minutes at the same 180 degrees.
3. Divide the cooled beets into 3 parts. From the first part we will prepare the filling for the pizza, for this we rub it on a fine grater and mix it with mayonnaise and half a clove of garlic. Season with salt and pepper to taste. From the second part we will make a sauce in which we will then dip the crispy crusts of our pizza. Combine the beets with cream cheese, olive oil, lemon juice and garlic and puree with a blender. Cut the remaining third part into thin slices. We will decorate the finished pizza with these "petals".
4. Now let's start making pizza, for this we roll out the dough, spread it with tomato sauce, leaving small "sides" around the edges and sprinkle with grated mozzarella. Next, put on the pizza a filling of beetroot grated with mayonnaise and bake the pizza until a crispy golden crust appears for 10-15 minutes at 220 degrees.
5. All that remains is to put the remaining filling on the pizza, so we sprinkle it with juicy chard leaves, thin slices of brie cheese, walnuts and baked beetroot petals. Sprinkle the finished pizza with oregano and serve with the beetroot cream.