Beetroot Pizza

Name: Beetroot Pizza
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g lean bacon cubes; 350-400 g cooked beetroot (vacuum-packed); 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 6 TABLESPOONS Schmand; 7-10 Tbsp Pepper; 1 package (400 g) fresh pizza dough with olive oil on baking paper (27 x 36 cm; refrigerated shelf); 3 Stem(s) Thyme

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g lean bacon cubes
350-400 g cooked beetroot (vacuum-packed)
1 TABLESPOON Olive oil
7-10 Tbsp Salt
6 TABLESPOONS Schmand
7-10 Tbsp Pepper
1 package (400 g) fresh pizza dough with olive oil on baking paper (27 x 36 cm; refrigerated shelf)
3 Stem(s) Thyme

Directions

1
Drain the bacon in a pan without fat (not too crisp). Cut beetroot into slices. Mix oil and beetroot and season with a little salt. Season sour cream with salt and pepper.
2
Place the dough with baking paper on a baking tray and cut in half. Wrap the corners a little bit. Spread the dough halves evenly with sour cream, then cover the corners with beetroot and bacon. Bake the pizza on the middle shelf of the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas mark 4) for 10-15 minutes.
3
In the meantime, wash the thyme, dab dry and remove the leaves. Remove the pizza from the oven, sprinkle with thyme and coarse pepper and serve immediately.