Beetroot tart with mozzarella

Name: Beetroot tart with mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 300 g vacuum precooked beetroot; 200 g Fresh cream; 2 TABLESPOONS pesto alla genovese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf); 125 g Mozzarella cheese; 5 Stem(s) Wild garlic or basil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

300 g vacuum precooked beetroot
200 g Fresh cream
2 TABLESPOONS pesto alla genovese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
125 g Mozzarella cheese
5 Stem(s) Wild garlic or basil

Directions

1
Cut the beetroot into slices. Stir crème fraîche and pesto until smooth. Season to taste with salt and pepper. Unroll the pizza dough and put it on a baking tray with baking paper. Roll up a 2 cm edge all around and press on.
2
Spread the dough with the pesto cream.
3
Cover the dough with red prayer slices. Pluck the mozzarella over it and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 10-15 minutes. Wash wild garlic, shake dry.
4
Pluck leaves from the stems and cut into strips. Remove the tart from the oven and sprinkle with wild garlic.