Beets, honey and feta pizza

Ingredients

Naan (8 servings)

Ingredients

3/4 cup warm water

1/4 cup plain Greek yogurt (full-fat)

1 1/2 tsp dry yeast

1/4 cup olive oil

1 tsp salt

1 tbsp cane sugar

1 1/4 cups unbleached white flour (or bread flour)

Beet Spread (for 4 pizzas)

Ingredients

4 medium beets, cooked, peeled, and finely chopped

1/3 cup plain Greek yogurt

1 tsp tahini (or more to taste)

Juice of one lemon

1 garlic clove, grated

1/4 cup fresh parsley, chopped

1 tsp maple syrup

2 tbsp olive oil

Salt and pepper to taste

Roasted Beets and Toppings (for 4 pizzas)

Ingredients

4 medium beets, cooked, peeled, and thinly sliced (about 4 mm thick)

1 tbsp olive oil

1/4 tsp cumin

Salt to taste

Pumpkin seeds, toasted sesame seeds, and sunflower seeds (quantity as desired)

Fresh cilantro or parsley, a few leaves

Fresh goat cheese (optional, for small touches)

Honey, for drizzling

Preparation

Naan

In a bowl, mix the warm water, yogurt, dry yeast, and olive oil. Let sit for a few minutes until the yeast begins to foam slightly.

In a large bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the liquid mixture. Gradually incorporate with your fingers until a homogeneous dough forms.

Transfer the dough to a floured work surface and knead for about 7 to 10 minutes, until it becomes smooth and elastic.

Place the dough in an oiled bowl, cover with a cloth, and let rise in a warm place for 2 to 3 hours, until it doubles in size.

Once risen, divide into 8 portions and shape into discs about 15-20 cm in diameter.

Heat a little coconut or olive oil in a pan over medium-high heat. Cook each naan for about 2 minutes on each side, until golden brown.

Beet Spread

In a bowl, combine the finely chopped beets, Greek yogurt, tahini, lemon juice, olive oil, and garlic. Mix until smooth.

Add the fresh parsley, maple syrup, salt, and pepper. Stir well and adjust seasoning to taste.

Refrigerate until ready to assemble.

Assembly

Preheat the oven to 400°F (200°C).

Place the beet slices on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with cumin and salt. Roast for 10 to 15 minutes, until golden.

Meanwhile, toast the pumpkin seeds, sesame seeds, and sunflower seeds in a pan with a pinch of salt. Stir constantly until golden. Set aside.

To assemble, take each cooked naan, spread the beet spread, add the roasted beets, small dollops of goat cheese, toasted seeds, a few cilantro leaves, and a light drizzle of honey.

Enjoy!