Cakes & Bakes: Beetroot and goats cheese pizza

Home-made beetroot and goats cheese pizza | H is for Home

We were sent a pizza steel kit to review last week and thought we’d give it its first trial in this week’s Cakes & Bakes post.

Pizza steel kit | H is for Home

It’s a pizza steel, so of course that was going to be the thing we made! After making last week’s loaf we had some left-over ingredients so we thought beetroot and goats cheese pizza would be a great choice – waste not, want not! And we always have batches of home made tomato sauce in the freezer… we’ll share that recipe next week as it’s a very flexible and useful staple to have available.

Pizza dough in a steel mixing bowl | H is for Home

The kit is available in two sizes (depending on the width of your oven) and comprises a steel, a pair of aluminium combi peels for preparing the pizzas and a stainless steel dough cutter.

Pizza dough and Pizza Steel dough cutter | H is for Home

Prior to use, the steel needed to be ‘seasoned‘. This entails it being wiped all over with some kitchen roll impregnated with olive or rapeseed oil and putting it into a hot oven (250ºC) for an hour. Once that’s been done it keeps the steel non-stick, makes it easier to clean and stops it from rusting. So long as you maintain it properly by not washing it in soapy water, keeping it dry and resealing it with oil when necessary.

Pizza dough shaped on Pizza Steel piza steel | H is for Home

Before using it to cook your pizza, it needs to be preheated in the oven for 45 minutes (a pizza stone needs up to twice that length of time to achieve the correct heat).

Dressed beetroot and goats cheese pizza prior to going into the oven | H is for Home

Even if you don’t make pizza that frequently, the steel can be used to make home-made loaves, rolls, baguettes… any sort of bread product.

Detail of the crust from a home-made beetroot and goats cheese pizza on a Pizza Steel steel | H is for Home

Prior to using the pizza steel, our home-made pizzas usually take about 25 minutes to cook. This batch of beetroot and goats cheese pizza took a mere 12-15 minutes – and the base and crust had a far superior texture.

Slices of home-made beetroot and goats cheese pizza | H is for Home

We can’t recommend the pizza steel highly enough for producing professional looking and tasting pizzas. In fact, we can safely say it’s going to revolutionise our pizza and bread making!

What’s your favourite pizza topping(s)?

Click here to pin the recipe for later!

Beetroot and goats cheese pizza
Yields 2
Cook Time
20 min
Cook Time
20 min
For the pizza bases (makes 2)
  1. 450g/16oz Italian Tipo 00 flour
  2. 300ml/10½fl oz warm water
  3. 10g/⅓oz fresh or dried yeast
  4. 25ml/1fl oz olive oil
  5. 10g/⅓oz salt
For the topping
  1. 200ml/7fl oz tomato sauce
  2. 125g/4½oz goats cheese log, sliced
  3. 1 raw beetroot, peeled and sliced thinly
  4. 6tsp pesto (or my nettle pesto)Home-made beetroot and goats cheese pizza ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Place the flour in a mixing bowl fitted with the dough hook attachment
  2. Dissolve the yeast in the warm water and add to the bowl
  3. Mix at slow speed until you achieve a dough texture
  4. Cover with cling film or a large clear plastic bag and rest for an hour
  5. Add the olive oil and salt to the dough and mix slowly for a further 4 minutes
  6. Rest for ½ hour
  7. Shape the pizza and leave to prove for 12 minutes
  8. Add the tomato sauce, and other toppings and bake at 230ºC/ 450ºF/Gas mark 8 on a pizza steel for 25 minutes
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H is for Home Harbinger http://hisforhomeblog.com/
Have a look at this Pizza Steel clip – doesn’t it just make you want to get baking?!

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Cakes & Bakes: Pizza

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Home-made pizza sliced | H is for Home

It’s pizza for this week’s Cakes & Bakes. We’ve got a great pizzeria here in Todmorden – and we certainly can’t match their huge, wood fired oven… but we like to eat it in the house sometimes too!

pizza ingredients

A very simple list of ingredients for the dough.

yeast mixture yeast mixture next to the fire

With sub zero temperatures outside, the yeast mixture found the perfect place to come to life beside the fire.

pizza dough

The dough is simple to make and easy to work with.

risen pizza dough

Size and thickness is a matter of personal choice. In this house, Adelle has deep pan tendencies – Justin is a more thin & crispy kinda guy!

shaped pizza base

We rustled up a lovely tomato sauce. Olive oil, garlic, tomatoes & basil – cooked through, seasoned, reduced and strained.

tomato sauce being added to pizza base

This sauce was spread evenly over the pizza dough. Adelle then added roast aubergine, mozzarella and olives. Justin very similar, but he substituted Gruyère cheese for the mozzarella and also added red onion.

Adelle's pizza before being cooked Justin's pizza before being cooked

Both turned out very well – delicious in fact. We’ll continue experimenting with dough thickness, toppings and oven temperatures ’til we have absolute perfection!

Beetroot loaf
SMALL
  1. 150ml/5fl oz/⅔ cup water
  2. 140g/5oz/1 cup grated raw beetroot
  3. 2 spring onions, chopped
  4. 375g/13oz/3¼ cups unbleached white bread flour
  5. 15g/½oz/1tbsp butter
  6. 1½tsp salt
  7. 1tsp granulated sugar
  8. 1tsp easy-blend (rapid-rise) dried yeast
MEDIUM
  1. 170ml/6fl oz/¾ cup water
  2. 225g/8oz/1½ cup grated raw beetroot
  3. 3 spring onions, chopped
  4. 500g/1lb 2oz/4½ cups unbleached white bread flour
  5. 25g/1oz/2tbsp butter
  6. 2tsp salt
  7. 1tsp granulated sugar
  8. 1tsp easy-blend (rapid-rise) dried yeast
LARGE
  1. 280ml/1ofl oz/1¼ cup water
  2. 280g/10oz/2 cups grated raw beetroot
  3. 4 spring onions, chopped
  4. 675g/1 ½lbs/6 cups unbleached white bread flour
  5. 40g/1½oz/3tbsp butter
  6. 2tsp salt
  7. 1½tsp granulated sugar
  8. 1½tsp easy-blend (rapid-rise) dried yeast
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Pour the water into the bread pan. Sprinkle over the grated beetroot. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid mixture and dry ingredients
  2. Add the chopped spring onions. However, if your bread machine offers you the option of adding any extra ingredients during the kneading cycle, set the spring onions aside so that you may add them later on
  3. Sprinkle the flour over the beetroot and water, ensuring it covers them both. Add the butter, salt and sugar in separate corners. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast
  4. Set the bread machine to the basic/normal setting, medium crust. Press start. If you like, slash the top of the loaf with diagonal slashes just before the baking cycle starts
  5. Remove at the end of the baking cycle and turn out on to a wire rack
Notes
  1. If you prefer an all-over red loaf rather than speckled, purée the raw beetroot in a mini-food processor instead of grating it
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Adapted from Bread
Adapted from Bread
H is for Home Harbinger http://hisforhomeblog.com/