Beetroot puff pastry pizza

Ingredients for 4 servings:

• 1 beetroot tuber, organic, raw
• 2 packs of puff pastry from the refrigerated section
• 4 tbsp, heaped herb cream cheese
• some cream or milk
• some thyme, dried, shredded

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick and tasty, vegetarian

Wash and brush the beets thoroughly. If you like, you can peel the beets, but if the beets are organic, you can also eat the skin. Grate the beets very thinly. Mix the cream cheese with a little milk or cream until creamy so it’s easier to spread. Roll out the puff pastry on baking paper on the baking tray, spread with the cream cheese mixture, leaving about 1-2 cm of space around the edges, and top with the beetroot slices. Sprinkle with thyme, if desired. Bake the two puff pastry pizzas one after the other in the preheated oven on the middle rack at 200°C (top/bottom heat) for about 20 minutes. Tip: For a variation, you can also add goat cheese or Gorgonzola to the beetroot pizza.