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Export 9 ingredients for grocery delivery
Step 1
Place buckwheat in small heatproof bowl; cover with boiling water. Stand 30 minutes, covered. Rinse under cold water; drain.
Step 2
Combine the water, sugar and yeast in small jug, cover; stand in warm place about 10 minutes or until frothy.
Step 3
Combine buckwheat and sifted flours in large bowl. Add yeast mixture; mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in oiled large bowl. Cover; stand in warm place about 45 minutes or until doubled in size.
Step 4
Meanwhile, preheat oven to 220°C/425°F. Oil two large oven trays.
Step 5
Trim leaves from beetroot, wrap unpeeled beetroot in foil; place in small shallow baking dish. Roast beetroot 20 minutes. Add shallots to dish; roast about 30 minutes or until vegetables are tender. Cool 10 minutes. Peel beetroot; chop coarsely. Cut shallots into small wedges.
Step 6
Divide dough into four. Roll each piece into 15cm (6-inch) rounds; place on trays.
Step 7
Bake bases 10 minutes. Remove from oven; spread bases with paste, sprinkle with cheese. Bake about 8 minutes or until crisp.
Step 8
Top pizzas with beetroot, shallots and rocket. Season to taste.
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