Lunch, Main

Beetroot & Goat's Cheese Pizza

A must try for pizza fans, perfect for summer evenings.

Difficulty Medium
Time 40 minutes
Serves 2
  • 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

Sliced Beetroot
Sliced Beetroot
View product

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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