Recipes
Beetroot and feta pizza bianco
Earthy, nutty flavours shine through in this easy, tomato-free ‘white pizza’
Earthy, nutty flavours shine through in this easy, tomato-free ‘white pizza’
Cook: 50 Mins
Serves: 12
Price: 26p per serving
Nutritional Information
Each 75g serving contains
Energy
760kj
182kcal
760kj
182kcal
9%
Fat
4.4g
4.4g
Med
6%
6%
Saturates
1.7g
1.7g
Med
9%
9%
Sugars
2.9g
2.9g
Low
3%
3%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1013kj/242kcal
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
1
Put the flour, yeast and sugar into a bowl, then make a well in the middle. Add 300ml slightly warm (not hot) water.
2
Add the oil. Bring the mixture together with a wooden spoon until it forms a soft, sticky dough.
3
Knead on a floured surface for 6 mins until smooth. Cover with a tea towel and leave to rise a little.
4
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.
5
Divide the crème fraîche between the bases and spread over. Divide the beetroot, hazelnuts and feta between them.
6
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.