Vegan Chocolate Beetroot Cake

📝 Ingredients
2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 tbsp olive oil
1 tsp instant yeast
¾ cup warm water
1 cup cooked chicken breast, shredded
¼ cup Buffalo hot sauce (e.g., Frank’s RedHot)
2 tbsp butter, melted
1 cup shredded mozzarella cheese
¼ cup blue cheese crumbles (optional)
¼ cup ranch or blue cheese dressing (for drizzle)
½ small red onion, thinly sliced (optional)
Chopped green onions or parsley for garnish
Mix warm water, sugar, and yeast in a bowl. Let it sit for 5–10 minutes.
Add flour, salt, and olive oil. Mix and knead for 5–8 minutes until soft and smooth.
Cover and let rise for 1 hour, or until doubled in size.
In a bowl, mix shredded chicken with Buffalo sauce and melted butter.
Adjust spiciness to taste.
Preheat oven to 475°F (245°C).
Roll out the dough on a floured surface into a 12-inch round.
Place on a pizza tray or stone.
Spread a thin layer of ranch or blue cheese dressing (optional).
Add mozzarella cheese, then spread the Buffalo chicken evenly.
Add blue cheese crumbles and sliced red onions if using.
Bake for 12–15 minutes or until the crust is golden and cheese is bubbly.
Drizzle more ranch or blue cheese dressing on top.
Sprinkle with chopped green onions or parsley.
Slice and serve hot!
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