Beetroot-and-feta-pizza-bianco

Beetroot and feta pizza bianco

Earthy, nutty flavours shine through in this easy, tomato-free ‘white pizza’

By , 23 April 2019

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Beetroot and feta pizza bianco

  • 50 Mins

  • Serves: 12

Nutritional Info
Each 75g serving contains

  • Energy

    759KJ

    182KCAL

    9%

  • Fat

    4.4g

    med

    6%

  • Saturates

    1.7g

    med

    9%

  • Sugars

    2.9g

    low

    3%

  • Salt

    0.27g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1013kJ/242kcal.
Ingredients
  • 400g Mc Dougalls '00' Extra Fine Premium Plain Flour, plus extra to dust
  • 7g sachet Asda Easy-Bake Yeast
  • 1tsp sugar
  • 4tsp rapeseed oil
  • 2tbsp reduced-fat crème fraîche
  • 300g Asda British Cooked Beetroot, drained and thinly sliced
  • 1tbsp chopped hazelnuts
  • 100g Asda Greek Feta, crumbled
Method

  • Put the flour, yeast and sugar into a bowl, then make a well in the middle. Add 300ml slightly warm (not hot) water.

  • Add the oil. Bring the mixture together with a wooden spoon until it forms a soft, sticky dough.

  • Knead on a floured surface for 6 mins until smooth. Cover with a tea towel and leave to rise a little.

  • Preheat the oven to 220C/200C Fan/Gas 7. Stretch the dough into 2 round pizza bases about 5mm thick. Line 2 baking trays with baking paper, sprinkle lightly with flour then lay the bases on top.

  • Divide the crème fraîche between the bases and spread over. Divide the beetroot, hazelnuts and feta between them.

  • Bake for 12-18 mins until the crust is crisp and golden. Divide the dill, watercress and lemon zest between the pizzas, then season with black pepper. Serve immediately.