Vegetarian pizza with beetroot dough

RIEDEL indulgence letter

We will be kicking off the new year with pleasure and presenting you with the finest sensual delights. Treat yourself to something fresh and light after the sumptuous banquets of the past few weeks.

Vegetarian pizza with beetroot dough and a glass of fruity-spicy Chianti Classico

How about a colourful all-time classic accompanied by a Tuscan icon? Enjoy vegetarian pizza with beetroot dough and a glass of fruity-spicy Chianti Classico. No other glass can do justice to this wine like the Sommeliers Riesling/Zinfandel.

It was received with great excitement in Florence in 1991 when Georg Riedel, together with various well-known wine producers, looked for the ideal glass shape to bring the wines of the Sangiovese variety to full potential. Enjoy your New Year.

Chianti Classico

  • Wine: Sangiovese
  • Origin: Italy
  • Cultivation area: Italy, Tuskany, Chianti Region
  • Maturity potential: 3 - 15 years
  • Taste: Cherry, sour cherry, blackberry, marzipan, herbs, dried spices

RIEDEL-indulgence-tip: Sommeliers Riesling/Zinfandel

Two classics combined to true greatness: enjoy with this glass the full aroma of cherry notes and bitter almond flavours of Chianti Classico, which wins fruit and smoothness on the palate, while acidity and tannin pleasantly round off the taste picture.

Height: 226 mm, Capacity: 380 ccm

Vegetarian pizza with beetroot dough

Recipe for 2 people


For the dough, mix the yeast with a pinch of sugar and 3 tablespoons of lukewarm water. Add 3 tablespoons of flour. Pour the remaining flour into a bowl, form a ball and add the yeast mixture. Sprinkle with a little flour and leave covered for about 30 minutes in a warm place. At the end of the time, add 1/2 tsp salt and 3 tbsp olive oil to the dough and slowly knead in water and beetroot juice. Knead the dough vigorously and form into a ball, then leave to stand in a warm place for 2 hours. Form the dough into a ball and cover it again.

Preheat the oven with baking tray (upper and lower heat: 250°C / convection: 200°C). Knead the dough vigorously on a surface with flour, press it flat on a piece of baking paper and shape it into circles with your hands. 

Stir the cream cheese with the juice of half a lemon, salt and pepper and spread thinly on the pizza base. Leave a margin of about 1 cm free. Peel the beetroot, slice it into thin strips and spread over the cream cheese. Wash the broccoli, cut it into small pieces and place it on the pizza. Wash the leaves of the beetroot, pluck them into small pieces and place them on the pizza. Cut the pomegranate in half, dissolve the seeds with a spoon and spread them over the other ingredients.

Place the baking paper on the hot baking tray and bake everything in the oven for about 12-15 minutes. Meanwhile, wash the lamb's lettuce, fresh bean sprouts and a few basil leaves. Remove the finished pizza from the oven and sprinkle with lamb's lettuce, bean sprouts and basil leaves.


  • 10 g yeast
  • 300 g double handle flour
  • 3 tbsp olive oil
  • salt, pepper,
  • 1 pinch of sugar
  • 50 ml water
  • 150 ml beetroot juice
  • 150 g cream cheese
  • 1/2 organic lemon
  • 1 beetroot with leaves
  • broccoli, pomegranate
  • lamb's lettuce
  • fresh soya sprouts
  • basil leaves