Sweet Pepper, Fennel & Beets
Sweet pepper & fennel sauce, buffalo mozzarella, chioggia beets (tossed in olive oil, salt & pepper), fava 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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