There are few things better than pizza on a rainy day. 

Except pink coloured pizza. Seriously?! 

Pink pizza coloured with beets. 

I saw a nice large Beetroot sitting on my counter when I returned home after 2 weeks. No one used it? Only it was growing shoots and lying on it's death bed. So pizza was on its way. 

This pizza dough is any ordinary pizza dough, with the addition of puréed beets. Peel, chop and roast the beets, before puréeing them or finely grating. Add it to a mixture of yeast, water, flour, salt and honey, and pizza dough is born. 

You don't have to use my combination of toppings for this pizza- you could turn use leftover chicken, pineapple chunks, seafood, sausage, tomatoes, grilled peppers - anything you can find in your refrigerator that needs using up works great on any pizza. It's the combination of flavours, herbs, spices and ingredients that makes a good pizza great. 

I am embarrassed to say that I finished the whole pizza. Okay I was hungry. And I missed cheese. And pizza. And the soft, chewy (and pink) dough. 

(Makes 2 12-inch pizzas) 

1 cup lukewarm water 

2 tsp active dry yeast 

17 ounces or 3 3/4 cup all purpose flour 

1 1/2 tsp salt 

2 tsp honey 

3/4 cup puréed beets (about 2 large beets) 

Combine water and yeast and let stand for about 5 minutes. 

Add flour, salt, honey and beets. 

Knead for 10 minutes or so until the dough is smooth but still tacky. Add more flour a tablespoon at a time if dough is too sticky.

Let the dough prove for 1 1/2 to 2 hours or until doubled in size. 

Preheat oven to 230 degrees celsius. 

Divide the dough into 2 portions. Using your fingers or rolling pin, press or roll the dough out into your desired shape and thickness. Spread with your desired toppings and bake for 10-15 minutes until the cheese is bubbly and melty. 

Note: I halved the recipe and used half of the dough to make the pizza pictured above. I used the other half of the dough to make 2 large flatbreads.