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Beet Top Pizza


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Source: Marisa Papetti from Cascadia Weekly



The crust:

1 tbsp molasses
1 package (1/4 oz) active dry yeast
2 1/2 tbsp kosher salt
2 1/2 tbsp olive oil
1 1/4 cups whole-wheat pastry flour
2 1/2 cups unbleached all-purpose flour
Vegetable-oil cooking spray

The toppings:

½ cup of shredded mozzarella
¼ crumbled feta
1 cup chopped FRESH basil
3 cups of tomato sauce
2 cups of chopped FRESH beet tops
2 cloves of minced garlic
3 Tbls. FRESH oregano
1 tsp. sugar
1 small chopped onion



The crust:

In a large bowl, combine molasses and yeast with 1 1/3 cups lukewarm water. Stir. Set aside until bubbly, about 5 minutes. Add salt and oil and stir. In a separate bowl, mix flours together. Add yeast mixture to flours and stir with a wooden spoon until dough forms. Divide dough into 8 portions. (Freeze any unused dough.) Using hands, roll dough into balls, coat fully with cooking spray and set aside. Prepare a charcoal, gas or stovetop grill. Grill should be very hot. Position grilling rack 3 or 4 inches from heat source. Flour a baking sheet. With hands, flatten a ball of dough into an 8-inch circle on baking sheet. Using fingertips, gently lift dough, and set it on the grill. When dough puffs and underside stiffens (about 1 minute for gas or charcoal, several minutes for stovetop grill), flip crust with a spatula; move to the coolest part of the grill.

The Toppings:

Mix topping in a med to large sauce pan on the stove until hot and bubbling.
Top grilled pizza crust with a generous amount of topping and eat hot!



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