Purple Pizza Dough

[kirra]

Purple Pizza Dough

Ingredients:

1 package bread machine or active dry yeast
1 teaspoon honey, warmed
3/4 cup warm water (105º F to 115º F)
3 cups all-purpose flour (Use good quality all-purpose or bread flour)
6 ounce beets, cooked and processed
1 teaspoon coarse salt
1 tablespoon extra-virgin olive oil, plus more for the bowl

Preparation:

Scrub a beet large enough to leave you with 6 ounces of cooked beet. Stab a knife into it a few times for venting. Line a plate with paper towels, place the beet on the plate, and cover with a paper towel. Microwave the beat on high for several minutes until easily stabbed through with the knife. Set aside to cool, then process in a food processor until finely ground.

Add the yeast to the water and stir together.

Add the rest of the ingredients into a stand mixer bowl. Mix with the dough hook until well kneaded.

Remove from the bowl and knead by hand for about a minute, adding more flour if the dough is too sticky to work with. You want it just slightly sticky to the touch, but not completely stuck to your fingers. Pat into a ball.

Grease a large bowl with olive oil and add the dough, flipping once to coat. Cover the bowl with plastic wrap and let rise in a warm spot until doubled.

Roll out the dough on a floured surface, do the final stretches by hand by gently pulling the ends with your fingers. Place on a lightly oiled and coarse cornmeal covered pizza pan, and then add the toppings. Makes two 12â€