Every Veggie Pizza with Beet Crust

Prep Time

40 min

Cook Time

30 min

Total Time

2 hr 15 min

Crust

1 cup lukewarm water

2 tsp. active dry yeast

18 oz. all-purpose flour + more

2 teaspoons coconut sugar (or sugar or honey)

1 ½ teaspoons kosher salt

¾ cup pureed roasted, peeled beets (~2)

Toppings

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

3 cloves garlic, sliced thin

½ lb. asparagus

1 roasted beet, sliced

2 corn cobs

Salt & pepper

Olive Oil

Feta Cheese

Parmesan Cheese

Mixed chopped herbs, for garnish (I used green onions, parsley, & thyme)

Crust

Combine yeast and water in a large mixing bowl and let sit for about 5 minutes. In another large bowl, whisk together flour, salt, and sugar. Puree beets and add to water/yeast mixture. Stir in the dry ingredients until it’s all combined. Knead about 5 minutes and gradually add more flour if dough is sticky (I ended up adding another ½ cup or so).
Lightly coat a large bowl with olive oil and add the ball of dough to the bowl. Cover and set aside to rest at least 1 ½ hours (until doubled in size). Meanwhile, prepare toppings.

Toppings

Add whatever toppings you want… buuut for my version, here’s what I did: Boil corn cobs for about 6-7 minutes, then cut corn off the cob. Remove corn from boiling water and dump water out. Add pot back to burner and turn to medium-high heat. Slice kernels off of the cob and add to pan. Dry roast for about 4-5 minutes until some of the kernels begin to brown. Remove from pan and save for topping.
Preheat oven to 350 degrees F and line a large baking pan with parchment paper. Combine asparagus, sliced bell peppers, sliced onions, and garlic slices to a large bowl. Drizzle with olive oil, and season with salt & pepper. Mix well and spread out on a baking sheet. Bake for 10-12 minutes until asparagus is bright green. Remove from oven and reserve for topping.

To Assemble

Preheat the oven with the pizza stone at 500 degrees F. Once dough is risen, divide into two equal pieces. Tear off two large pieces of parchment paper (about the size of your pizza stone). Lightly coat one with olive oil (I used my brush), and flatten dough with hands onto parchment paper. Lightly oil one side of the other sheet of parchment and place (oil-side-down) onto the dough. Roll out with a rolling pin, then remove the top layer of parchment.
Transfer dough (with parchment) to preheated pizza stone and bake 2-3 minutes. Remove and add your toppings (asparagus, corn, onions, bell peppers, garlic, some feta and sliced beets), then return to the oven to cook 3-4 more minutes until edges are crisp and toppings begin to brown.
Garnish with more feta cheese, Parmesan and fresh herbs.

Notes