Sweet Pepper, Fennel & Beets
Sweet pepper & fennel sauce, buffalo mozzarella, chioggia beets (tossed in olive oil, salt & pepper), fava beans, shredded carrots, arugula, shredded parmesan
1 ball pizza dough
Sweet Pepper & Fennel Sauce (we got ours from Robert Rothschild Farm)
3 medium chiogga beets, peeled & sliced thinly (on a mandoline if you have one)
salt & pepper to taste
1 can fava beans, drained
1 carrot, peeled intro shreds
1-2 large balls fresh buffalo mozzarella
handful of fresh arugula
handful of shredded parmesan
Preheat your oven to 550° F, or as hot as it will go, and let your pizza stone heat up as it preheats. See here for dough preparation.
First, toss the sliced beets in a bowl with olive oil, salt & pepper. Then put the dough in the oven.
After you’ve let the dough bake for a minute, brush it with olive oil and cover it evenly with a light layer of the sauce, and then with ripped off pieces of the buffalo mozzarella.
Follow that with the beets, fava beans, carrot shreds, and finally a sprinkle of parmesan. Put the pizza in the oven until the cheese has melted and the crust is a nice golden brown. Then take it out, top it off with the fresh arugula, and enjoy!