Hard to believe seasonal cooking would include fresh veg.
But no word of a lie, these beets hail from Bradford, Ontario. They’ve been cellared since their harvest in the fall and have maintained all their beet-y goodness.
I’m in the midst of a beet kick. I’ve got a big ass bag to work my way through and there are only so many beet-infused salads one woman can handle.
And as I’ve always said, “If it doesn’t work on pizza, it’s crap”.
Or I just made that up. But I’m thinking it will be my new food philosophy because, right?!
I’ve recently been playing around with pizza yeast which requires no rise time (or proofing as the pros call it) and a short 4 minutes of very cathartic kneading. I’ve had good success subbing some of the all purpose flour with whole wheat (up to half) and adding a couple of tablespoons of wheat bran or ground flax seed with excellent success. The recipe and instructions are on the back of the yeast package if you would like to try it out yourself.
You can also give our recipe for homemade dough a whirl. A pre-made crust or dough will work just fine and dandy though.
This particular one is infused with ground flax. An excellent source of dietary fibre and plant based omega 3 fatty acids. Yay for nutrition facts!
I’ve used reduced fat goat cheese here because unlike lower fat cow’s milk cheeses I find this cheese still has good flavour and texture.
Once you’ve got all your ducks in a row, this is a cinch to put together.
And it sure is purdy.