Beetroot and Kale Pizza

Dough

• 200 g water
• 35 g olive oil
• 2 tsp dried instant yeast
  or 25 g fresh yeast, crumbled
• 150 g maize flour
• 150 g strong white bread flour
• 100 g strong wholemeal bread flour
• 1 tsp fine sea salt

Topping

• 50 g hazelnuts
• 250 g cooked beetroot, cut in pieces
• 30 g olive oil
• ½ lemon, juice only (approx. 15 g)
• 2 garlic cloves
• 1 tsp fine sea salt, or to taste
• 2 pinches ground cumin, or to taste
• 100 g kale, tough stalks removed then roughly chopped
• 100 g feta cheese, crumbled
• 200 g grated mozzarella