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Mashed Yellow Beets & Sweet Cherries

Mashed yellow beet & sweet cherry pizza

Mashed yellow beet & sweet cherry pizza

Mashed yellow beet & sweet cherry pizza

Mashed yellow beets (with sweet potatoes, apples & Greek yogurt), sweet cherries, feta cheese, walnuts



Ingredients: 1 ball of pizza dough flour for dusting

semolina flour for pizza stone olive oil salt & pepper 1 cup sweet cherries, pitted & halved 1 hunk feta, cut into small cubes (crumbled feta would work too) handful of walnuts

For the mashed beets: 3 yellow beets, peeled & cubed 1 sweet potato, peeled & cubed 1 apple, peeled & cubed 2 tablespoons butter ½ cup Greek yogurt

Directions: Preheat your oven to 450° F. Toss the beets, sweet potatoes and apples in some olive oil & salt, and lay them out on a baking sheet. When the oven is hot, roast them for about half an hour, until fork tender.

Take them out and increase the oven temperature to 550° F. Using a potato masher (or something similar), mash the vegetables with the butter and Greek yogurt, plus a little salt & pepper, until they reach your desired consistency.

Next, prepare your dough using the instructions on the right. When your oven is hot and you’ve pre-baked the dough, take it out and brush it lightly with olive oil. Spread an even layer of the beet mixture over the pizza, followed by the cherries, feta and walnuts.

Pop it in the oven and bake until the crust is a nice golden brown. Then take it out and enjoy!

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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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