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Lunch, Main
Beetroot & Goat's Cheese Pizza
A must try for pizza fans, perfect for summer evenings.
Difficulty
Medium
Time
40 minutes
Serves
2
Ingredients
- Dough
400g 00 grade pasta flour
100g semolina flour
14g dried yeast
1 tbsp sugar
1 tsp salt
4 tbsp olive oil
325g warm water
- Toppings
2 jars of Baxters Sliced Beetroot
100g goat’s cheese
50g parmesan
50g walnuts
1 red onion, peeled and thinly sliced
40g basil
100g rocket
Sprinkle of black pepper
Preparation
Preheat your oven to 200°C and put in a pizza stone or baking tray.
Mix the warm water, yeast, olive oil and sugar in a jug.
Allow to stand for 5 minutes in order for the yeast to activate.
Add to the flour and mix into a smooth, sticky dough.
Knead for 5 minutes then set aside the dough to rest.
Drain the Baxters Sliced Beetroot, retaining some of the vinegar.
To make the sauce, blitz half the beetroot in a food processor to make a purée, adding the fresh basil and seasoning to taste.
Add the retained vinegar from the beetroot, covering the red onion and allowing to soften.
Roll out the dough to your preferred thickness.
Top the dough with the beetroot purée, beetroot slices, red onion, goat’s cheese and parmesan, placing onto a preheated pizza stone or baking tray.
Bake in the oven for 6 - 7 minutes.
To finish, sprinkle the cooked pizza with rocket, basil, walnuts and a generous twist of black pepper.
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