Braided pizza

Name: Braided pizza
Total time: 1 h
Ingredients: 1 portion basic tomato sauce; 1 portion basic pizza dough (for two large loaves); ¾ cup beetroots, peeled and thinly sliced; 1 tbsp balsamic vinegar; 1¾ tbsp olive oil; ¾ cup Castello® Double crème blue, cut into little cubes; 1¾ tbsp pine nuts, lightly toasted; 1 tbsp lemons zest, finely grated; Freshly chopped thyme; salt; pepper; 1 egg yolk; 1 tbsp water

Cook 1 hr 4 servings

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ingredients

1 portion basic tomato sauce
1 portion basic pizza dough (for two large loaves)
¾ cup beetroots, peeled and thinly sliced
1 tbsp balsamic vinegar
1¾ tbsp olive oil
¾ cup Castello® Double crème blue, cut into little cubes
1¾ tbsp pine nuts, lightly toasted
1 tbsp lemons zest, finely grated
Freshly chopped thyme
salt
pepper
1 egg yolk
1 tbsp water

preparation

Preparation

1. Combine the beetroot with the olive oil and balsamic vinegar and bake at 400°F for approximately 35 minutes or until tender.

2. On a floured surface, roll out the dough into an elongated oval shape. Carefully move the dough to a piece of baking parchment, then cut the dough along the edge on both sides, moving towards the middle.

3. Spread tomato sauce, baked beetroot, cheese, pine nuts, lemon zest and thyme on the middle 1/3 of the pizza dough.

4. Braid the pizza so the narrow bands of dough on each side cross each other. Beat the egg yolk with the water and brush the pizza dough with the mixture.

5. Carefully move the pizza on the baking parchment over to the hot baking sheet and bake on the bottom rack at 475°F for approximately 15 minutes or until crispy and golden.