Purée the egg, milk, oil, 1/2 teaspoon salt, a pinch of pepper and the beetroot. Mix with flour and dry yeast. Knead everything to a smooth dough and cover and let rise in a warm place for about 30 - 45 minutes. The dough should then have visibly enlarged.
Then knead the dough again on a floured surface and then roll it out into a round pizza. Cover as desired, e.g. with the usual pizza basics: tomato sauce, mushrooms etc. and cheese on top. Bake in a preheated oven at 180 degrees for around 15-20 minutes.
The amount of beetroot for the batter can be increased up to 80 g.
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