Braided Pizza

1h Ingredients for 4 servings

1 portion basic pizza dough (for two large loaves)

1 portion basic tomato sauce

3/4 cup beetroot, peeled and thinly sliced

1 tablespoon balsamic vinegar

1 3/4 tablespoons olive oil

2/3 cup Castello Double Crème Blue, cut into little cubes

1 3/4 tablespoons pine nuts, lightly toasted

1 tablespoon lemon zest, finely grated

Freshly chopped thyme

Salt and pepper

1 egg yolk

1 tablespoon water

Braided Pizza


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

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

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. 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.

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