Pizza with goat cheese, bacon and beetroot

Ingredients:

Pizza toppings

• 1 large red beetroot or 2-3 small beets
• 1 large yellow beetroot or 2-3 small beets
• 1/2 cup goat cheese
• 1 tbsp rosemary leaves, chopped
• 1 tbsp thyme leaves, chopped
• Wheat flour
• Olive oil for greasing
• 1/4 cup arugula
• 2 tablespoons lemon juice
• 150 g bacon (4 slices), fried until crispy

Simple pizza dough

• 1 and 3/4 cups warm water
• 1 package active dry yeast (2 and 1/4 tsp)
• 2 teaspoons of sugar
• 3 tbsp. l. olive oil
• 4 cups all-purpose flour, plus more for rolling out the dough
• 2 teaspoons of salt

Preparation:

1. Preheat oven to 200°C.
   
   Wrap the beets in aluminum foil and roast in the oven until tender and a knife inserted into the center goes in easily, 45 minutes to 1 hour. Once cooked, set the beets aside until cool enough to handle. Then, using a paper towel, peel the beets and slice or dice.
2. Mix the goat cheese with the rosemary and thyme and set aside.
   
   Combine the remaining ingredients and keep ready while you prepare the pizza base.
3. Preheat a grill pan or grill to medium-high heat. Place the dough on the work surface, stretch it, and press it with your hands to form a rectangular patty. If necessary, lift the dough and let it stretch under its own weight. The shape doesn't have to be perfect.
   
   Once you have the dough in the desired shape, brush one side with olive oil and place it on the preheated grill. Cook until the dough is golden brown and crispy, about 5 minutes. Brush the other side with oil, then flip and continue cooking. Once the dough is cooked, remove the tortilla.
4. Spread goat cheese on the pizza. Toss the arugula with lemon juice, olive oil, salt, and pepper, then place it on the flatbread. Top with sliced ​​beets and crispy bacon, and drizzle with more olive oil. Slice the pizza and serve.
   
   Recipe pizzas with beetroot filling.
   
   Simple pizza dough:
   
   Combine warm water, yeast, and sugar in a measuring cup. Let the yeast dissolve and rise for 5 minutes. Then add the olive oil.
   
   In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Gradually pour in the water and yeast. Let the dough knead, adding a little flour if necessary until the dough pulls away from the sides of the bowl, for 1 to 3 minutes. The dough should not stick to your hands. Once the dough is kneaded, transfer it from the bowl to a floured surface and continue kneading by hand for 1 to 2 minutes. Then form the dough into a round ball and place it in a large bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place in your kitchen until doubled in size, 1 1/2 to 2 hours.