Mediterranean Pizza on Beet Crust

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October 18, 2016

Recipe by Thyme and Toast

Ingredients

Beet Crust

1 cup warm water (not too hot, otherwise you’ll kill the yeast!)

2 tsp active-dry

17 ounces all-purpose flour

1½ tsp kosher salt

2 tsp honey

¾ cup pureed beets (about 2 large beets, roasted and peeled)

Toppings (all non-exact measurements & based on preference)

feta

zaatar

olive oil

cherry tomatoes

fresh mint

Directions

1For directions visit Thyme and Toast

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