Beetza

To prepare Pizza Dough, combine flour, water and yeast in a bowl and mix well. Cover and let rest for 30 minutes. Dissolve salt with 1 tablespoon water and add to dough, mixing well. Add olive oil and mix well. Let rest, covered for 30 minutes. Fold envelope style. Cover and let rest for 30 minutes. Repeat folding step twice more for three times total. Cover and place in the refrigerator to rest for 24 hours.

To prepare Crispy Garlic Sauce, combine oil and garlic in small sauté pan. Cook over medium heat until it turns golden brown. Remove from heat and place in heatproof container. Mix in cayenne and paprika while still warm.

To Prepare Beets and Garnishes, wash beets to remove any dirt. Place in a pot with 2 cups water, balsamic vinegar and kosher salt. Cover and simmer on low for 15-20 minutes, until a toothpick easily pierces the beet. Remove from water and place on a plate to cool for 10 minutes. Remove skins by rubbing with a towel. Cut into ¼-inch slices and set aside.

While beets are cooking, slice radishes and place in ice water until ready to use.

To build pizza, spread 2 tablespoons oil evenly in bottom of 5x7-inch pan. Place dough in center and loosely cover with plastic wrap. Let proof at 80-90°F for about 1 hour or until dough reaches the edges. Meanwhile, place pizza stone on the upper rack of oven heated to 600°F. Once dough has reached edges of pan, use your fingers to make thickness even. Sprinkle shredded mozzarella cheese around the edge of dough. Distribute 1 ounce cubed mozzarella cheese evenly over top. Place on the stone in oven and cook for 5 minutes. Remove from oven. Arrange remaining 2 ounces cubed mozzarella cheese, sliced blue cheese, sliced beets and asparagus over pizza. Drizzle with 1 tablespoon extra virgin olive oil. Place in oven and cook for 4 to 5 minutes, until cheese is fully melted. Remove pizza from pan and cut into 4 even strips. Garnish with sliced radish, dill, garlic chives and daikon sprouts. Sprinkle with Maldon salt and drizzle with Crispy Garlic Sauce to serve.

Recipe developed by Patrick Costa, De La Nonna, Los Angeles, Calif.