Beetroot pizza with salad cheese and tabasco

Home-made pizza is fantastic and something that brings the whole family together. This meat-free version is made with slices of sweet Danish beetroot and a good splash of tabasco sauce, which is a good contrast for the salty Taverna Finest cheese.



Day before
Dissolve the yeast in water, add a quarter tsp of salt and olive oil and then stir in the flour.

Knead the dough for 5 to 10 minutes until it is firm and holds its shape.

It will still look moist.

Place cling film over the bowl, put a plate or something similar on top and leave to rise in a cool place overnight.

On the day

Heat the oven to 250°C and place a baking sheet inside the oven.

Roll the dough out on a piece of baking paper.

Peel the beetroot and cut into thin slices using a mandoline slicer.

Distribute the slices over the dough.

They can overlap as they will shrink in the oven.

Spread Taverna Finest salad cheese evenly over the pizza and bake in the oven for 10 to 12 minutes.

Drizzle with tabasco and garnish with basil when the pizza comes out of the oven and serve immediately.

Taverna oste – til kolde og varme retter