· 150 ml lukewarm water
· 8 g lyophilized yeast
· 1 teaspoon salt
· ¼ teaspoon sugar
· 500 g organic wheat flour
· 100 ml beet juice
· 2 tbsp oil
For the top of the pizza:
· 200 g 18% cream
· 1 teaspoon granulated garlic
· 150 g broccoli
· 80 g pomegranate seeds
· 250 g grated mozzarella cheese
· 20 g radish sprouts
· mix of leaves: chard, baby spinach, watercress
Pour the flour into the bowl of a food processor. Add water, yeast and sugar. Mix. Then add beet juice, salt and oil and knead the dough thoroughly with a dough hook.
Now knead the dough again by hand on the countertop. Knead until the dough is smooth, elastic and starts to come away from your hand. Then form it into a ball. Cover with a clean cloth and set aside to rise in a warm place (about 35°C) for about 40 minutes.
In the meantime, slice the broccoli and cook it for a few minutes. Once risen, knead the dough again and divide into four small balls of dough. Roll out each dough ball into a round pancake.
Preheat the oven to 200°C with the top and bottom heat function. Brush the dough with cream, season with granulated garlic, salt and pepper. Spread broccoli on it and sprinkle it with cheese.
Bake the pizza in the oven for about 15 minutes. After baking, let it cool for a while, then sprinkle with pomegranate seeds, sprouts and leaf mix.