beet, bacon & feta pizza

Happy Thursday everyone!

One of my photography loves is capturing food. So I thought I would share a beet, bacon & feta pizza recipe I created. The bacon, feta and beet make a tasty combination of salty and sweet. Um, yum!

To be honest, I feel slightly guilty posting about food. My mother and sister deserve all the credit in this department because it’s their true talent… Not mine. They have an ability of knowing what flavors mesh beautifully together to tantalize your taste buds. Although I love cooking, I didn’t inherit this gift. I’m more of a recipe follower than a recipe creator. My sister formerly had a blog about reducing sugar consumption and titled it, Honey i shrunk the sugar. I’m sure if it weren’t for the busyness of raising two boys and the time needed to experiment in order to create tasty recipes she would have continued her sugar-reducing endeavour. But time… If only we had more of it. Maybe someday she’ll have the time to start again. My sister often jokes that we could have made a great team; her creating recipes and I photographing them. Hum, if only.

Any ways, I digress. The colours were so vividly beautiful in this recipe that I couldn’t resist snapping some photos. I had made this creation once before and returned to it knowing it’s not only pretty tasty but it’s also packed with nutritional value. Furthermore, beets and zucchini are in season and I’m a huge fan of using in-season produce to support local farmer’s markets. And an added bonus… My kids and husband love it! Score.

The only downfall is that there are a lot of steps involved in it’s creation which require time–especially difficult with busy littles running beneath you. But if you have the time, I highly recommend giving this recipe a go.

Pizza crust.

The first time I made this recipe I used 6 whole wheat naan breads. If you want to cut back on time, I would suggest doing so. This time around, I made my own pizza crust.

6 whole wheat naan bread

OR

1 cup plain whole yogurt

1 cup butter, softened

3 1/2 cups freshly ground spelt or wheat flour

2 teaspoons sea salt

unbleached white flour

Cream yogurt with butter. Stir together flour and salt. Add flour mixture to yogurt and butter. Cover dough and leave in a warm place for 12-24 hours.

Split the dough in two. Sprinkle white flour on the counter to prevent sticking and roll dough on the counter with rolling pin. Roll dough into a thin crust to make two, 10-inch pizza crusts. Poke crust with a fork and cook at 350 degrees for 20-30 minutes (depending on how thick you left the crust).

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Recipe courtesy of Nourishing Traditions by Sally Fallon (2001)

Beet spread.

I often have this in my fridge as it’s a tasty, healthy dip to top crackers and cucumbers and it’s a hit with my kids. (I got this recipe from my sister’s blog and have used it ever since. Thanks Sis!)

2 large beets, peeled and cubed into 1/2 pieces

juice of 2 limes

1/2 cup cashews (or substitute sunflower seeds)

1 clove garlic

1 package (300g) unripened goat cheese

Peel and cube the beets and add to blender. Juice limes and add juice to blender. Add cashews, garlic, and package of goat cheese to blender. Blend ingredients into a puree. Set aside.

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Recipe courtesy of Honey, I Shrunk the Sugar

Pizza Toppings.

Beet spread

1 package bacon (375g)

1 cup crumbled feta cheese

3 medium zucchini

Basil

Olive oil

Slice bacon into 1/4 inch strips and cook on medium heat until desired crispiness is reached. Slice zucchini into small long strips. Use a brush to coat both sides of zucchini with olive oil. Cook zucchini on barbecue using medium heat. Approximately 5 minutes per side. Take off barbecue and set aside.

Apply beet spread to crust (if leftover spread…use to top crackers. Yum!). Apply grilled zucchini, cooked bacon strips, and feta cheese. Top with basil if desired.

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Cook pizza at 400 degrees for 20 minutes. Let sit for 5 minutes. Slice. Enjoy!

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Did you try this recipe? Did it satisfy your taste buds? Please feel free to leave comments below. I’ve often had people inquiring about the recipes I use. I’d love to know if you’d like to see more of what I serve my family for supper? I’d appreciate your feedback on my first attempt with food photography. Thanks for reading my blog! xx Myra 

 

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I'm Myra, a photographer located in Stratford, ON. I started out capturing my two babies behind the lens and ever since my love for photography has grew and grew. This is my journey as I expand my photography horizons to also capturing your story in a beautiful way. Pull up a seat and stay awhile....

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