Pear, Beet And Blue Cheese Pizzas - cooking recipe

Ingredients

8 oz beets
3 tbsp olive oil
2 tsp active dry yeast
4 cups spelt flour
3/4 cup chopped hazelnuts
2 cups blue cheese, crumbled
5 sprigs fresh thyme, roughly chopped
2 tsp salt
3 None small pears, peeled, cored and cut into wedges

Preparation

Preheat the oven to 325\u00b0F. Place the beets on individual pieces of aluminium foil. Drizzle with the oil and season with salt and black pepper. Wrap the foil around the beets and bake for 40 mins. Allow to cool, then chill.
Dissolve half the yeast in 1 cup lukewarm water. Place 2 cups flour in a bowl, add the yeast and knead with the dough hook of a mixer. Cover and allow to rest in a warm place for 45 mins.
Toast the hazelnuts in a pan until browned and fragrant. Allow to cool. Mix half the hazelnuts into the cheese and stir in half the thyme.
Preheat the oven to 475\u00b0F. Line a baking sheet with parchment paper. Dissolve the remaining yeast in 1/3 cup lukewarm water. Add this mixture, the salt, 2 cups flour, and the remaining hazelnuts to dough. Knead with the dough hook of a mixer. Divide into 4 equal portions and, on a floured surface, roll into flat ovals.
Peel the beets and cut into wedges. Arrange the beets and pears on the dough and top with the cheese mixture. Place on the baking sheet and bake for 12 mins. Sprinkle with the remaining thyme.