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Beetroot pizza with goats’ cheese

Posted on by Beyond Bespoke

Quick and easy to make, and full of fresh flavours, this tasty beetroot pizza with goats’ cheese has a fiery kick thanks to the sweet chilli beetroot pesto base

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes


You’ll need

Beetroot Pesto

250g sweet chilli beetroot from the infused ready-to-eat range, chopped

2 large cloves garlic, minced

60 ml olive oil

2 tbsp cider vinegar

50g walnuts

½ tsp ground cumin

¼ tsp sea salt

Beetroot Pesto Pizza

Large pre-prepared pizza base

120ml beetroot pesto (as above)

115g goats’ cheese

2 tbsp pine nuts

1 large handful rocket

Method
Prepare the beetroot pesto by putting all of the ingredients into a small blender or food processor. Blend until completely smooth (about two minutes). Transfer to a sealed container and refrigerate until ready to use. Preheat oven to 200C/180C for fan ovens. Spread the pesto onto the pizza base and add the goats’ cheese on top in pinch-sized dollops. Sprinkle pine nuts across the pizza.Bake for 10-15 minutes – the crust should be golden brown and crispy. Remove pizza from the oven and cover with fresh rocket.

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