Beet & Feta Cheese Pizza Recipe | Saputo Cheese

Ingredients

• 375 mL (1½ cups) water
• 10 mL (2 tsp) active yeast
• 10 mL (2 tsp) honey
• 1.25 L (5 cups) all-purpose flour
• 7.5 mL (1½ tsp) salt
• 180 mL (3/4 cup) beet purée (see recipe below)
• 1 can (398 mL) of boiled whole beets or some beets cooked in boiling water
• 375 mL (1½ cups) Saputo Feta cheese
• 250 mL (1 cup) extra-virgin olive oil
• 15 mL (1 tsp) aniseeds, crushed
• 1 raw beet, thinly sliced
• 1 zucchini, sliced into thin ribbons
• 6 roasted carrots, cut in two lengthwise
• 1 small red onion, thinly sliced
• 125 mL (1 cup) arugula, washed and dried
• 30 mL (2 tbsp) white balsamic vinegar