Mini beets with beets and cheese – a detailed recipe cooking. 
Time: 25 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 small red beets
- 100 gr. salami
- 450 gr ready pizza dough
- Cornmeal for baking
- Wheat flour for dough
- 450 gr pizza dough
- 1 tbsp. (110 gr.) Grated mozzarella or fountain *
- 2 tbsp. l crumbled goat cheese (about 60 gr.)
- 1 tbsp. l provence herbs
- 3 tbsp. l olive oil
- You will need: round cookie cutter 10 cm in diameter
Recipes with similar ingredients: beets, goat cheese, mozzarella, Fontina cheese, Provence herbs, yeast dough, salami, compressata
Recipe preparation:
- Preheat a gas or charcoal grill with a lid. (Mini pizza You can also bake in the oven. Install the grill in the upper third oven and preheat to 200 ° C. Bake pizza sprinkled with cornmeal baking sheet until golden brown, 12-14 minutes). Sprinkle a baking sheet with cornmeal. Set aside. Chop beets into slices 2-3 mm thick. Set aside.
- Roll on a lightly floured work surface dough in a circle with a diameter of 35 cm. Using a cookie cutter, cut 6 circles from the dough and transfer to the prepared pan.
- Divide the fountain or mozzarella cheese evenly between circles test. Lay on top slices of salami and beets. Add goat cheese and sprinkle with Provencal herbs. Drizzle with olive oil and grill over a slow, indirect fire. Cover the grill and cook until the dough is crispy and golden and the cheese starts melt, 8-10 minutes. Note * To make cheese easier grate, put it in the freezer for 15 minutes.
