for 4 person

Dough

350 g	white flour
1 tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
2 ¼ dl	water

Topping

400 g	boiled beets, chopped
2 tbsp	olive oil
¾ tsp	salt
40 g	Bündnerfleisch (Graubünden air-dried meat) in slices
200 g	mascarpone

To bake

2 tbsp

thyme leaves

How it's done

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.

Show complete recipe