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Sweet Pepper, Fennel & Beets

Sweet pepper & fennel sauce, buffalo mozzarella, chioggia beets (tossed in olive oil, salt & pepper), fa​va beans, shredded carrots, arugula, shredded parmesan



Ingredients: 1 ball pizza dough

flour for dusting

semolina flour for the pizza stone Sweet Pepper & Fennel Sauce (we got ours from Robert Rothschild Farm) 3 medium chioggia beets, peeled & sliced thinly (on a mandoline if you have one) olive oil salt & pepper to taste 1 can fava beans, drained 1 carrot, peeled intro shreds 1-2 large balls fresh buffalo mozzarella handful of fresh arugula handful of shredded parmesan

Directions: Preheat your oven to 550° F, or as hot as it will go, and let your pizza stone heat up as it preheats. See the tips on the right for dough preparation.

First, toss the sliced beets in a bowl with olive oil, salt & pepper. Then put the dough in the oven.

After you’ve let the dough bake for a minute, brush it with olive oil and cover it evenly with a light layer of the sauce, and then with ripped off pieces of the buffalo mozzarella.

Follow that with the beets, fava beans, carrot shreds, and finally a sprinkle of parmesan*. Put the pizza in the oven until the cheese has melted and the crust is a nice golden brown. Then take it out, top it off with the fresh arugula, and enjoy!

*If you want a bit of extra crunch, you can also add the beets and carrots after you take the pizza out of the oven, along with the arugula.

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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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