In this post I will present to you a rather unusual pizza that impressed me first with its bright colors, and then with its rich flavor.
And it's a funny story how did I got the idea: I was making some beetroot mush for my babygirl, and I thought if I could use some beetroot paste for the base instead of the common tomato sauce. Ok, let's say I could... What else could I use for the topping? And then, one cool dish came to my mind - borscht! I can make borscht-flavored pizza! Eureka! :)
I have to admit I was a bit skeptical about the final result, if it's going to have (much) the same flavor as the soup and if the ingredients will keep their juiciness, but it came out just perfect! Succulent, rich, colorful, aromatic, slightly piquant if you prefer, or mild if you need to serve it to your kids...
You may spend just a bit more time on preparation than for "regular" pizza, but it's worth it!
And this is what I used to make one medium-sized pizza:
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- Peel potatoes, carrot and beetroot. Cook separately beetroot with 1 potato, and carrot with the other potato.
- Now, mash beetroot and potato using a blender or a hand mixer. Add some of the water you cook the vegetables in, just enough to get a smooth mixture with sauce-like thickness. Season with salt and pepper to your taste, and stir in dill, finely crushed bay leaf, and pepper flakes (if using any). Let it cool until lukewarm or completely cold. Then, spread it over the pizza dough.
- Now it's time for the toppings. First, spread finely shredded cabbage. Then, sprinkle with grated boiled carrot and arrange slices of boiled potato (from step 1). Sprinkle with salt and pepper, if you wish.
- If using sour cream, whisk it, adding a few drops of water to make it a bit thinner and pourable. Sprinkle over the vegetables.
If using yogurt, there's no need for whisking - just sprinkle. - Finish with sliced onion.
Enjoy and bon appétit!