A fun and flavorful appetizer, this recipe was developed for the Black Forest Farmer’s Market.
Turmeric Pickled Onion
1Large Sweet Onion
1cupDistilled White Vinegar
1/2lbBroccoli Florets, Steammed
1/2cupBasil, Parsley or Spinach
1/2tspGround Black Pepper
1/4cupParmesan Cheese, Shredded
Beet Pizza Crust
2 1/4tspDry Active Yeast
1 1/2tspKosher Salt
3 3/4cupsAll Purpose Flour
Sugar Snap Peas
1/2lbSugar Snap Peas
Make the Turmeric Pickled Onions
Combine all the ingredients into a mason jar or a glass container with a lid. Allow to marinate for at least 12 hours, ideally 24 hours.
Roasted Beet Puree
Preheat your oven to 400 F.
Scrub the beets to remove any dirt then cut off the tops and bottom and peel the beets. Place each beet into a square of aluminum foil, top with olive oil, salt and pepper. Pinch and seal the foil then place each parcel onto a large sheet tray. Place the sheet tray with beets into the oven and roast for 40-50 minutes until the beets are very tender.
Place the roasted beets into the bowl of a food processor with 1/2 cup water. Puree until mixture is smooth.
Beet Pizza Dough
In the bowl of a stand mixer add 1 cup of warm water, sugar and yeast. Allow the yeast to bloom for 5 minutes.
Next, add the salt, flour and beet puree. Mix on low to incorporate all the ingredients, then increase the speed to medium. Add additional flour as needed to form a soft and spongy dough. Cover the bowl and allow dough to rise for 1 hour.
Get ready to roll and cook the dough! Preheat your oven to 475 F.
Flour a countertop or large board to roll out the dough. Using a rolling pin, roll to 1/4 inch thick. Then, using a small 2 inch cutter, cut out the dough and place onto a large sheet tray. Continue to cut out the rest of the dough, place on the tray and then bake at 475 F for 5 minutes. Allow to cool on a wire rack.
Combine the broccoli and garlic scapes into the bowl of a food processor and process for 1 minute.
Add the salt, pepper and balsamic vinegar and pulse again to mix. Next, with the processor on, drizzle the olive oil in through the feed tube. Then add the Parmesan cheese and process once more to fully incorporate all ingredients. Taste the pesto and adjust seasonings to your preference.
Assembling the Pizzettes
Heat a large skillet over medium heat. Add 1 tsp olive oil. Crisp a pizzette in the oil, turning over after 1 minute and then cooking the other size for 1 more minute.
To the pizzette, add 1 tsp broccoli pesto, top with 1 tsp julienne sugar snap peas and two small, pickled onions. Finally top with a sprinkle of sea salt. Serve immediately, enjoy!
Prep Time:2 Hours
Cook Time:10 Minutes
Category:Appetizers, Black Forest Farmer’s Market, Dinner