DO YOU HAVE A RECIPE THAT MAKES ONE MEDIUM PIZZA?
In a bowl combine 3/4 cup flour, 1/2 teaspoon each salt and sugar, plus 2 tablespoons yeast, then beat in 3/4 cup warm water until smooth.
Stand three minutes then add 1 tablespoon oil and enough additional flour (about 1
cup) to make a dough.
Knead well then put in a warm greased bowl, cover, and leave 20 minutes before patting into a thin round. Add desired toppings then bake in a preheated oven at 225C for 17 minutes.
DO I NEED TO REMOVE THE LEAFY TOPS OF BEETROOT BEFORE STORAGE?
You may as well as they only take up space in the fridge. Leave about 2cm of stem on the beetroot and don't wash them until shortly before cooking. Leave the skin and root intact until they are cooked.
The leafy tops of beetroot are edible but need to be used within a day or two of purchase. If necessary, soak them in cold water to revive them and use in similar ways to silverbeet.
