Potato, Beetroot, Portobello, Onion & Mint Pizza (From Scratch!)

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After I made my peach pizza a week ago, I feel like making pizzas all the time and I’m constantly thinking about flavour combinations and what type of base those flavours would go best with. Today I came up with this beauty.

The Base

  • 1 dl oat flour
  • 1 dl spelt flour
  • 1 dl whole grain durum flour
  • 1 dl warm water
  • 1 tablespoon dry yeast
  • 1 tablespoon olive oil
  • 1 pinch of salt & peppah

The Base Directions

  • Preheat oven; 200°C / 400°F
  • Mix yeast and water in a bowl / leave for 5 minutes
  • Mix the 3 flours + salt & pepper / pour into the yeast mix
  • Stir and proceed to knead dough for a few minutes
  • Set aside for 1 hour / covered with damp towel
  • Roll out on baking tray with parchment paper

The Pizza Sauce

  • 1/2 can of chopped tomatoes
  • 1/2 medium beetroot / cut into chunks
  • 1/2 medium sized sweet apple / in chunks
  • 1/2 portobello mushroom / in chunks (optional for umami)
  • 1/2 white onion / chopped
  • 1 tablespoon vinegar
  • 1 teaspoon dried oregano
  • 1 pinch of salt & pepper

The Pizza Sauce Directions

  • In a saucepan, bring tomatoes to a boil
  • Add the remaining ingredients
  • Let simmer for 15-60 minutes
  • Run in blender until smooth (optional)
  • Spread generously

The Toppings

  • 1 potato
  • 1/2 white onion
  • 2 portobello mushrooms
  • A bit of vegan cheese (optional)
  • Mint leaves (place on the pizza once it’s done)

The Topping Directions

  • Slice potato thinly
  • Slice portobellos and sauté
  • Slice onions thinly either as rings or slivers
  • Place potato slices, then portobello, then onion, then cheese
  • Bake for 12-15 minutes
  • Serve with fresh mint
  • Enjoy!

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