Pizza braid with beetroot and blue cheese

Ingredients for 4 servings:

• 1 pack of pizza dough with tomato sauce, or 200 g tomato sauce
• 200 g beetroot, fresh
• 1 tbsp balsamic cream
• 1 tbsp oil, e.g. walnut oil
• 150 g blue cheese
• 25 g pine nuts
• 3 dashes lemon juice
• Thyme, chopped, fresh or dried
• salt and pepper
• Egg yolk, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the beetroot (wearing gloves if necessary) and chop it in a blender or finely grate it with a grater. Lightly toast the pine nuts, if desired. Spread the pizza dough on a baking sheet. Spread the tomato sauce lengthwise over the middle third of the dough. Top with the blue cheese, torn into pieces with your hands, the chopped beetroot, pine nuts, balsamic vinegar, oil, thyme, lemon juice, salt, and pepper. Make several one- to two-finger-wide cuts in the dough from the long sides up to the filling. Braid the strips alternately over the filling on both sides, ensuring that it is mostly covered and the strips crisscross like a pot. Bake the pizza braid at 230°C (pizza setting) (fan oven with bottom heat) or at 250°C (top/bottom heat) for approx. 15-20 minutes. If you like, you can brush the braid with egg yolk before baking. Fresh salad goes well with it.