Roasted beetroot, cottage cheese and pesto gluten-free pizza
Flour, plain, gluten free
2½ cup(s), (335g)
1 clove(s), crushed
65 g, (1/4 cup)
1 medium, thinly sliced
Cottage cheese, reduced fat
3 x 3 second spray(s)
- Place flour, yeast and 1 tsp salt in a large bowl of an electric beater fitted with a dough hook. Stir to combine. Add 3/4 cup (180ml) warm water and half the oil and knead on low speed until combined. Scrape down side of bowl and knead on medium speed for 3-4 minutes or until smooth. Lightly spray a large bowl with oil. Using a spatula, transfer sticky dough to oiled bowl. Allow to stand, covered with a clean tea towel, in a warm draught-free place for 1 hour or until dough expands slightly.
- Meanwhile, preheat oven to 200°C. Wrap beetroot in one large piece of foil. Bake for 45 minutes or until tender. Cool for 5 minutes. Peel and cut into wedges. Toss beetroot, garlic and remaining oil in a bowl. Season.
- Increase oven to 240°C. Lightly spray 2 large baking trays with oil. Halve dough with a knife. Lightly spray your hands with oil and form a ball with 1 portion of dough. Place in centre of prepared baking tray and flatten with your hands to form a 26cm disc. Repeat with remaining dough. Bake for 10 minutes or until par-cooked.
- Spread bases with pesto. Top each pizza base with onion and beetroot. Bake for 10-12 minutes or until bases are golden and crisp. Top pizzas with cottage cheese and rocket.