Beetroot pizza with pesto cream

Name: Beetroot pizza with pesto cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Vacuum precooked beetroot; 200 g Fresh cream; 2 TABLESPOONS Pesto (glass); 7-10 Tbsp salt, pepper; 1 package (400 g) fresh pizza dough (refrigerated shelf); 125 g Mozzarella; 5 Stem(s) Wild garlic or basil

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Vacuum precooked beetroot
200 g Fresh cream
2 TABLESPOONS Pesto (glass)
7-10 Tbsp salt, pepper
1 package (400 g) fresh pizza dough (refrigerated shelf)
125 g Mozzarella
5 Stem(s) Wild garlic or basil

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Cut red beetroot into slices. Mix crème fraîche and pesto. Season to taste with salt and pepper. Unroll the pizza dough and place on a baking tray with the paper.
2
Roll up 1-2 cm of edge all around and press down. Spread the dough with pesto cream.
3
Cover the dough with beetroot slices. Pluck the mozzarella into pieces and spread over it. Bake in a hot oven for 12-15 minutes.
4
Wash the wild garlic, shake dry and cut the leaves into strips. Remove the tart and sprinkle with wild garlic.