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Parsnips & Yellow Beets

Parsnip & yellow beet pizza

Parsnip & yellow beet pizza

Roasted parsnips, herbed ricotta (with crushed red pepper, sea salt, fresh cracked black pepper, olive oil, lemon juice, garlic, fresh sage, parsley, rosemary & thyme), sliced yellow beets, yellow onion, shredded parmesan, arugula



Ingredients: 1 ball pizza dough olive oil flour for dusting

semolina flour for pizza stone salt & pepper to taste 3 large parsnips, sliced into ¼ inch rounds 2-3 yellow beets, sliced thinly (on a mandoline if you have one) 1 teaspoon fresh thyme juice from 1 lemon 1/8 cup minced fresh herbs (we used sage, rosemary, parsley & thyme) shredded parmesan 1 clove garlic, minced 1 small yellow onion, thinly sliced red pepper flakes handful of arugula 2 cups ricotta

Directions: Preheat your oven to 400° F. Toss the parsnip slices in olive oil, salt & pepper and lay them out flat on a baking sheet. Roast them, turning them over halfway, for about 10-15 minutes on each side, until they are tender and starting to brown.

When your parsnips are ready, increase the oven temperature to 550° F, or as hot as it will go. Toss your onion slices with sea salt & fresh cracked black pepper, and your beet slices in a separate bowl with a couple tablespoons of olive oil, a teaspoon of fresh thyme leaves, and the juice from half a lemon. Set both bowls aside.

To make the cheese mixture, whisk the ricotta with a pinch or two of red pepper flakes, a couple tablespoons of olive oil, the other half of the lemon juice, the garlic, mixed herbs, salt & pepper.

While the oven is preheating, you can prepare your dough using the instructions here. When the dough has baked for a minute, brush it lightly with olive oil and spread it evenly with the ricotta mixture.

Cover the pizza with the onion slices, then lay the beets out in a circular pattern around the dough. Follow this with the roasted parsnips and a handful of the shredded parmesan.

Bake the pizza until the cheese is melting and the crust is a nice golden brown. When you take it out, sprinkle a few more pinches of the shredded parmesan. Toss on a handful of fresh arugula, and it’s ready to cut and eat!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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