1 can of boiled whole beets (398 mL) or some beets cooked in boiling water
Marinated Feta Topping
375 mL (1½ cups) Saputo Feta cheese
250 mL (1 cup) extra-virgin olive oil
15 mL (1 tsp) aniseeds, crushed
Other Pizza Toppings
1 raw beet, thinly sliced
1 zucchini, sliced into thin ribbons
6 roasted carrots, cut in two lengthwise
1 small red onion, thinly sliced
125 mL (1 cup) arugula, washed and dried
30 mL (2 tbsp) white balsamic vinegar
For the Feta Marinade
Place the Feta, olive oil and crushed aniseeds in a small bowl. Mix thoroughly and let marinate for 30 minutes.
For the Beet Purée
Blend the boiled beets until the texture is smooth.
For the Dough
In a large bowl, combine water, yeast and honey. Mix thoroughly. When a foam has formed at the surface of the water, add the beet purée, flour and salt. Mix thoroughly until the ingredients combine. If the dough needs more liquid, add 15 mL (1 tbsp) of water at a time until you achieve a supple texture.
Kneed the dough on a liberally floured surface until it becomes incorporated and elastic.
Form the dough into a ball and place it in a lightly oiled mixing bowl. Cover with plastic wrap and place in a warm area until the ball doubles in size, approximately 1.5 to 2 hours. Once the dough has doubled in size, divide it in half and form two new balls.
For the Pizza
Preheat oven to 230 °C (450 °F) with the rack in the top position.
On a lightly oiled sheet of parchment paper, roll the ball of dough out into a circle of about 30 cm (12 inches).
Spread a little of the oil from the marinade onto the dough and top with beet slices, zucchini ribbons, roasted carrots, onion and marinated feta. Drizzle oil.
Bake for around 15 minutes, or until the dough becomes crispy and the cheese is slightly browned.
Garnish with a few basil leaves, drizzle with white balsamic vinegar and serve.