Roast the beets, onion, and pepper at 350 until soft.
In the meantime confit the garlic in a small saucepan. Simmer the garlic with the olive oil. You want to both soften the garlic and infuse the oil. Remove from heat and cool.
Once all the veggies are soft and room temp peel the onion and peel and seed the pepper. Puree the veggies, garlic, and cashews while slowly drizzling the garlic infused oil. Puree until completely smooth. Add kosher salt, paprika, and sherry vinegar (or lemon juice). Puree again. Drizzle in a little more olive oil if it needs it. Taste and adjust salt and acid.
1 pound + 1 ounce Spelt Flour
2 1/4 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons yeast
2 Tablespoons + 1 teaspoons Olive Oil
11.25 ounces Water
Mix all dry ingredients. Add liquids and mix until you get a cohesive dough. Knead for 2 - 3 minutes.
Place in a well oiled bowl, make sure the dough is also covered in oil and cover with plastic. Let rise in your refrigerator for three days.
Dream of what you will make with it.
To bake as a pizza:
Pre-heat your oven to 475. Roll out the dough dusting it with a little spelt flour so it doesn’t stick. Sprinkle a little spelt flour on your baking sheet as well.
Carefully place the rolled dough on the sheet tray. Top your pizza with whatever you want. I like mozzarella and long cooked greens with shallots and a little nutmeg. Bake until it’s golden brown.