Rainbow Pizza Recipes

Steps:

• In a small bowl, combine half of the warm water and the brown sugar.
• Add the active dry yeast and let foam without stirring for about 8 minutes.
• In a large bowl, combine the pureed beets, 2 tablespoons of olive oil, salt, 2 cups (250 g) of flour, and the yeast mixture.
• Rinse the yeast mixture bowl with the remaining warm water to get all the yeast, and pour into the large bowl.
• Mix with your hands and gradually add in the reamining flour until the dough comes together in a ball and is not moist to the touch.
• Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and bouncy and does not stick to the surface. Add flour as needed.
• Pour the remaining tablespoon of olive oil in a clean large bowl and rub around with your fingers.
• Place the dough in the bowl and turn to coat with the oil.
• Cover with a kitchen towel or a plastic wrap and let rise for at least 1 hour at room temperature (preferably warm). The dough should double in size.
• Preheat the oven to 500°F (260°C).
• Grease a nonstick baking sheet with the olive oil.
• Place the dough on a floured surface and divide in half.
• Save one dough half for later. It will keep in the refrigerator for up to 2 weeks in a bowl covered tightly with plastic wrap.
• Using a rolling pin, flatten the remaining ball of dough into a rectangular shape that will approximately fit on the baking sheet.
• Transfer the dough to baking sheet and stretch as needed to cover the pan.
• Leaving a 1-inch (2 cm) border all around the sides, spread the pizza sauce over the dough and sprinkle with mozzarella.
• Add strips of cherry tomatoes, orange bell pepper, yellow bell pepper, spinach, and roasted purple sweet potatoes.
• Season with salt, pepper, and oregano.
• Bake for 7-10 minutes, until the veggies are tender and the crust is cooked.
• Sprinkle with fresh basil, then slice and serve.
• Enjoy!

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put each pizza base on a baking sheet and spread each with half of the passata. Arrange the tomatoes on the top in rings or wedges of colour and add the broccoli and the olives, if using. Squish the mozzarella cherries (bocconcini) a little before dotting them over the pizzas, then drizzle 1 tbsp pesto over each.
• Bake for 15-20 mins or until the top is bubbling and just starting to brown a little. Scatter over the basil leaves before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with 1 tablespoon of the oil, sprinkle with salt and pepper, and then spread out on one half of a baking sheet. Roast for 10 minutes. Meanwhile, toss the broccoli with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Remove the baking sheet from the oven and spread out the broccoli in an even layer on the other half of the baking sheet. Return to the oven and roast until the potatoes are cooked through and the broccoli is just tender, another 5 minutes. Let cool slightly. Reduce the oven temperature to 375 degrees F.
• Slice off the bottom third of the pizza crust to form a dome shape. Then, with a large biscuit cutter or pint glass, cut out the center of the dome, leaving a rainbow arc shape. Transfer the arc to a baking sheet. Cut 5 half-moon shapes from the scrap pieces of crust.
• In a medium bowl, stir together the ricotta, mozzarella and Parmesan, and season with a pinch of salt and pepper. Spread the cheese mixture over the rainbow crust and the half-moons. Starting from the outside edge of the rainbow, fan out the pepperoni slices in a single line. Fan the diced bell pepper in an even line beneath the pepperoni. Then add lines of the squash, roasted broccoli and roasted potatoes.
• Bake the pizza for 5 minutes, then add the half-moons to the bottom of each side of the rainbow to form clouds. Return to the oven and bake until the cheese and crusts are hot, about 10 minutes more. Serve immediately.

Steps:

• Preheat oven to 450 degrees F.
• Place the tomatoes, sliced carrot, bell pepper and red onion on a sheet tray in four separate rows. Drizzle the oil over the vegetables and season with salt. Roast the vegetables in the oven for 10-15 minutes, or until softened and just beginning to brown. Set aside to cool.
• Spread the tomato sauce over the cauliflower pizza crust and top with the shredded mozzarella. Evenly spread the onions over the pizza followed by the carrot, peppers, and then tomatoes. Season with dried oregano and crushed red pepper and put the pizza back in the oven and bake 6-8 minutes or until the cheese is melted.
• Remove from oven and garnish with parsley. Cut and serve immediately.
• Nutrition Info Per Serving.
• Calories: 302.
• Total Fat: 23 grams.
• Saturated Fat: 7 grams.
• Total Carbohydrate: 13 grams.
• Sugars: 5 grams.
• Protein: 15 grams.
• Sodium: 3,328 milligrams.
• Cholesterol: 119 milligrams.
• Fiber: 4 gram.
• Net Carbs: 9 grams.