Beet And Goat Cheese Whole Wheat Pizzas - cooking recipe

Ingredients

1/4 cup cracked buckwheat
1/2 tsp sugar
1 tsp active dried yeast
1 cup flour
1 cup whole wheat flour
2 large beets, trimmed
8 None shallots, peeled
1/2 cup tomato paste
4 oz goat cheese, crumbled
1 cup baby arugula leaves

Preparation

Place the buckwheat in a small heatproof bowl; cover with boiling water. Cover and let stand for 30 mins. Rinse under cold water; drain.
Combine 1/2 cup warm water, sugar and yeast in a small bowl. Cover and let stand in a warm place for about 10 mins or until frothy.
Combine the buckwheat and sifted flours in a large bowl. Add the yeast mixture and mix to a soft dough. Knead the dough on a floured surface for about 10 mins or until smooth and elastic. Place the dough in an oiled large bowl. Cover and let stand in a warm place for about 45 mins or until doubled in size.
Meanwhile, preheat the oven to 425\u00b0F. Oil two large baking pans.
Wrap the unpeeled beets in foil and place in a small shallow baking dish. Roast the beets for 20 mins. Add the shallots to the dish and roast for about 30 mins or until the vegetables are tender. Cool for 10 mins. Peel the beets and chop coarsely. Cut the shallots into small wedges.
Divide the dough into 4 equal portions. Roll each piece into a 6-inch round and place on the prepared pans.
Bake the crusts for 10 mins. Spread the crusts with tomato paste and sprinkle with cheese. Bake for about 8 mins or until crisp.
Top the pizzas with beets, shallots and arugula. Season to taste.