Yield: 4 servings

©Yellow beet, goat’s cheese and caper pizza from Diana Henry (2)



  • 5 grams dried yeast
  • 350 grams lukewarm water
  • 250 grams strong plain flour
  • 250 grams plain flour, plus more to dust
  • 1 ½ tsp salt
  • Slug of olive oil


  • 4 tbsp olive oil, plus more to drizzle
  • 4 large red onions, about 150 grams each, very finely sliced
  • about 10 thyme sprigs
  • 250 grams goat’s cheese, in chunks
  • 500 grams roasted yellow beet, chopped
  • Salt and pepper
  • 3 tbsp capers, rinsed


  1. Dissolve the yeast in 1 ½ tbsp of the water and mix in 2 tbsp flour. Stir to make a smooth paste and leave under a cloth, somewhere warm, for 30 minutes to form a ‘sponge’.
  2. Put the flours (I used only wheat flour Type 550) in a bowl and make a well in the centre. Pour in the sponge, salt, oil and remaining water and mix, gradually bringing in the dry ingredients, to form a wet dough. Knead for 10 minutes until satiny and elastic. Put in a clean bowl, cover with a cloth and leave somewhere warm for 1 ½ hours, or until doubled in size. Preheat the oven to 280 °C and put in pizza stones, unglazed terraotta tiles or baking sheets.
  3. Meanwhile, for the topping, heat the oil in a saucepan and add the onions. Turn them in the fat, add 1 tbsp water, cover, place over very low heat and sweat for 15 minutes. Add the thyme and set aside.
  4. Plomp the dough on to a lightly floured work surface and knead for 2 minutes. Divide into 4 and roll each piece into a 24 cm round. Put on well-floured baking sheets or large pieces of cardboard to support them while you add the topping.
  5. Top with the onions, cheese and beetroot. Season and drizzle with oil. Slide on to the hot stones or baking sheets (oil baking sheets at the last minute). Bake for 5 minutes, scattering with capers 5 minutes before the end. Serve immediately.

total time: 3 hours
preparation time: 15 minutes
cooking /baking time: 10 minutes