Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Topping
To bake
How it's done
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Dough
Mix the flour, salt and yeast in a bowl. Add the water, knead for approx. 10 mins. to form a smooth dough. Cover and leave to rise at room temperature for approx. 3 hrs.
Topping
Puree the beetroot with the oil and salt. Flatten the dough a little, shape by hand into a circle (approx. 40 cm in diameter) on a lightly floured surface. Place the dough on a baking tray lined with baking paper, arrange the beetroot on top, add the meat and mascarpone.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove and garnish with thyme.
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