Experiment time again at Baking Steel-beet dough success! Stunning in both color and flavor, our beet dough pizza will blow your mind. To top this pink beauty, we tossed some arugula and red onion with a cider vinaigrette, then added some crumbled goat cheese. And of course, we left a little room for a softly poached egg. It was beetilicious!
We baked our beet pizza dough naked (get your minds out of the gutter, wise guys), in other words, with nothing on top of the pizza dough. To prevent premature browning, we placed a few ice cubes on top just before we launched. The ice cubes also add a little bit of weight to keep the dough from rising too much in the center. After 4-5 minutes, our dough was ready to top, so we added our tossed “salad”, goat cheese and finally our poached egg. Beetifully awesome!
1 Beet Pizza Dough
Handful of Arugula
1 oz. Goat Cheese
Red Onion, slice a few thin rounds
1 Big Splash Olive Oil
1 Small Splash of Apple Cider Vinaigrette
S & P
1 Poached Egg
1. Preheat your oven at 500 F with your Baking Steel on the top rack for 1 hour. Remove beet pizza dough from fridge to let rest at room temp for 1 hour.
2. Stretch or roll out the beet pizza dough into a 12 inch round, gently place on a lightly dusted pizza peel. Dusted with semolina flour or bread flour. Switch oven to broil setting...
3. Take 4 or 5 ice cubes and distribute them over the center of the pizza dough. Spread them a little bit, but no closer than 2 inces from the perimeter. Carefully launch onto the Baking Steel.
4. Bake for 2 minutes, open oven and rotate 180 degrees. Switch back to bake or convection bake if available and continue cooking for 2 more minutes or until desired doness. Remove.
5. Be sure all moisture is remvoed from the ice cubes. Simply dab with a paper towel if any water/moisture is on top.
6. Toss arugula and onions with olive oil and apple cider vinegar. Add a sprinkle of sea salt. Place pouched egg on top of arugula.
7. Slice and serve