Ingredients
Method
1.Place buckwheat in small heatproof bowl; cover with boiling water. Stand 30 minutes, covered. Rinse under cold water; drain.
2.Combine the water, sugar and yeast in small jug, cover; stand in warm place about 10 minutes or until frothy.
3.Combine buckwheat and sifted flours in large bowl. Add yeast mixture; mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in oiled large bowl. Cover; stand in warm place about 45 minutes or until doubled in size.
4.Meanwhile, preheat oven to 220°C/425°F. Oil two large oven trays.
5.Trim leaves from beetroot, wrap unpeeled beetroot in foil; place in small shallow baking dish. Roast beetroot 20 minutes. Add shallots to dish; roast about 30 minutes or until vegetables are tender. Cool 10 minutes. Peel beetroot; chop coarsely. Cut shallots into small wedges.
6.Divide dough into four. Roll each piece into 15cm (6-inch) rounds; place on trays.
7.Bake bases 10 minutes. Remove from oven; spread bases with paste, sprinkle with cheese. Bake about 8 minutes or until crisp.
8.Top pizzas with beetroot, shallots and rocket. Season to taste.
Wear disposable gloves when handling the cooked beetroot. When you squeeze the warm beetroot, the skin will burst and peel away easily.
Note
