Beetroot Relish & Oscypek Pizza
Polish Beetroot Relish and Oscypek Pizza.
The Polish Beetroot Relish on this pie, a classic Polish condiment known as buraczki or cwikła (usually incorporates horseradish), brings a distinctive sweet and tangy flavour to our pizza, acting as a lovely contrast to the other components. Its natural earthiness and acidity makes it a truly interesting pizza topping that dances on the palate.
We also have Oscypek, a smoked cheese from the Polish mountains which we absolutely adore. With its robust flavour and firm texture, Oscypek incorporates hearty, savory, and smokey elements that beautifully complement the sweetness and acidity of the beetroot relish. Oscypek cheese, with its country charm, infuses each slice with a unique, smokey depth of flavour.
We’ve incorporated low-moisture mozzarella cheese, which lends a smooth and creamy texture to the pizza, along with a garnish of fresh chives. The chives introduce a subtle hint of onion and garlic flavour, while adding a pop of vibrant color. Together, these ingredients create a pizza that is different and deliciously satisfying, perfect for those who crave something new and exciting!
Beetroot Relish & Oscypek Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- low-moisture mozzarella cheese
- Beetroot relish – we prefer homemade, but of course, use a storebought version if you prefer. Just make sure its not too chunky and is easy to spread over the base
- Oscypek (Polish smoked cheese)
- Fresh chives
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Beetroot Relish: If making your own, this recipe is easy to follow and yielded great results for us.
- Prepare Cheese: Tear the low moisture mozzarella into medium-sized pieces. Cut the oscypek into similar-sized pieces. Set aside for assembly.
- Prepare Chives: Roughly chop the fresh chives. Set aside.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: To assemble the pizza, begin by spreading the beetroot relish over the dough. Next, evenly distribute pieces of mozzarella and oscypek cheeses across the dough. Each cheese piece should be around 2 cm in diameter and spaced at least 1.5 cm apart.
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once the pizza is ready, carefully remove it from the oven with a pizza peel. Place the pizza on a serving board and sprinkle the freshly chopped chives on top. Now, it's time to enjoy your homemade Beetroot Relish & Oscypek Pizza!
