How to Master Beetroot Avocado Pizza Technique

Beetroot Preparation Technique

Precise roasting method for optimal texture and flavor development. This critical approach concentrates natural sweetness while maintaining structural integrity.

Strategic Layering Method

Component sequencing technique for texture preservation. This approach ensures the delicate avocado maintains its fresh quality while beetroot fully integrates.

Temperature Management Strategy

High-heat baking technique for perfect crust development. This methodical approach creates the ideal crisp exterior while maintaining tenderness.

Finishing Enhancement Process

Post-bake garnishing methodology for maximum flavor impact. This technique introduces fresh elements that would otherwise be compromised by heat.

Baking Tips

Pre-roast the beetroot slices until just tender - they'll continue cooking on the pizza

Add the avocado after baking to maintain its fresh flavor and vibrant color

For best results, use avocados that are ripe but still firm enough to slice

The ricotta spread can be made a day ahead and refrigerated

If using store-bought dough, let it come to room temperature before stretching

For a crispier crust, preheat a pizza stone for at least 30 minutes before baking

Slice the beetroot very thinly (use a mandoline if available) for even cooking

Add a squeeze of fresh lemon juice just before serving to brighten all flavors

For a smoky variation, grill the pizza dough for 1-2 minutes per side before adding toppings

Balance is key - if the beets are very sweet, add more lemon or feta for tanginess

For a more substantial meal, serve with a simple side salad dressed with lemon vinaigrette

The pizza is best enjoyed fresh, as the avocado will oxidize over time

Beetroot Avocado Pizza

Name: Beetroot Avocado Pizza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings (1 12-inch pizza)
Cuisine: Fusion
Ingredients: For the Pizza Dough (or use 1 pound store-bought dough):; 2½ cups all-purpose flour (or 00 flour for authentic pizza); 1 teaspoon instant yeast; 1 teaspoon sugar; 1 teaspoon salt; 1 tablespoon olive oil (plus more for coating); 1 cup warm water (approximately 110°F/43°C); For the Beetroot Component:; 2 medium beetroots (about 8 oz), peeled and thinly sliced; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon honey (or maple syrup for vegan option); 1 teaspoon fresh thyme leaves; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; For the Base Spread:; ½ cup ricotta cheese (or plant-based alternative for vegan option); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon lemon zest; 1 teaspoon dried oregano; Salt and pepper to taste; For the Avocado Component:; 2 ripe avocados; 1 tablespoon fresh lemon juice; ¼ teaspoon red pepper flakes; Salt to taste; For Assembly and Finishing:; ½ cup crumbled goat cheese or feta (omit for vegan option); ¼ cup toasted pine nuts or walnuts

This Beetroot Avocado Pizza offers an intriguing blend of earthy beets and creamy avocado, layered on a crisp crust to create a unique savory-sweet experience. With medium difficulty preparation requiring proper temperature control and ingredient balancing, this distinctive pizza delivers a harmonious combination of vibrant beetroot notes and rich avocado creaminess. The complementary colors create stunning visual appeal while contrasting textures provide an exciting mouthfeel. Perfect for vegetarian gatherings or adventurous pizza nights, this unexpected pairing creates a conversation-worthy dish that challenges and delights the palate.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pizza Dough (or use 1 pound store-bought dough):

2½ cups all-purpose flour (or 00 flour for authentic pizza)

1 teaspoon instant yeast

1 teaspoon sugar

1 teaspoon salt

1 tablespoon olive oil (plus more for coating)

1 cup warm water (approximately 110°F/43°C)

For the Beetroot Component:

2 medium beetroots (about 8 oz), peeled and thinly sliced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey (or maple syrup for vegan option)

1 teaspoon fresh thyme leaves

½ teaspoon salt

¼ teaspoon freshly ground black pepper

For the Base Spread:

½ cup ricotta cheese (or plant-based alternative for vegan option)

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon lemon zest

1 teaspoon dried oregano

Salt and pepper to taste

For the Avocado Component:

2 ripe avocados

1 tablespoon fresh lemon juice

¼ teaspoon red pepper flakes

Salt to taste

For Assembly and Finishing:

½ cup crumbled goat cheese or feta (omit for vegan option)

¼ cup toasted pine nuts or walnuts

2 tablespoons red onion, thinly sliced

2 tablespoons fresh herbs (combination of basil, mint, and/or cilantro)

Drizzle of high-quality olive oil

Microgreens or arugula for garnish

Lemon wedges for serving

Alternative Options:

Add 2 tablespoons balsamic glaze for extra sweetness

Include ¼ cup roasted chickpeas for protein boost

For more umami, add 2 tablespoons caramelized onions

For heat, add 1 thinly sliced jalapeño

Instructions

If making dough from scratch: In a large bowl, combine flour, yeast, sugar, and salt. Add olive oil and warm water, mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Meanwhile, prepare the beetroot: Preheat oven to 400°F (200°C). Toss beetroot slices with olive oil, balsamic vinegar, honey, thyme, salt, and pepper. Arrange on a baking sheet in a single layer and roast for 15-20 minutes until tender but not mushy. Remove and let cool.

Prepare the base spread: In a small bowl, mix ricotta, olive oil, minced garlic, lemon zest, oregano, salt, and pepper until smooth and well combined.

Prepare the avocado component: In a bowl, mash avocados with lemon juice, red pepper flakes, and salt to desired consistency (chunky or smooth).

Increase oven temperature to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

Roll out the pizza dough on a floured surface to approximately 12 inches in diameter. If using a pizza stone, transfer to a pizza peel dusted with cornmeal. Otherwise, place on a baking sheet lined with parchment paper.

Spread the ricotta mixture evenly over the dough, leaving a ½-inch border for the crust.

Arrange the roasted beetroot slices over the ricotta layer.

Bake for 12-15 minutes until the crust is golden and crisp.

Remove from oven and immediately dollop or spread the avocado mixture over the hot pizza.

Sprinkle with crumbled goat cheese or feta, toasted nuts, and red onion slices.

Finish with fresh herbs, a drizzle of olive oil, and microgreens or arugula.

Serve immediately with lemon wedges on the side.

Beetroot Avocado Pizza

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Beetroot Avocado Pizza Technique

Beetroot Avocado Pizza

Ingredients

Instructions