Drain and pat dry the beetroot.
Reserve 6-7 slices to top the pizza and place the rest in a blender with the garlic and blitz until smooth.
Separately blend together the rocket, parmesan, pine nuts & oil to make a pesto, saving a handful of rocket & pine nuts to garnish the pizza with. Season before setting aside.
Top the pizza base with the blended beetroot puree then place the Beetroot slices, sundried tomatoes and mozzarella on top. Spread everything out evenly and be careful not to overload.
Bake on a tray at 190°C until crisp and golden, this should take 10-15 minutes but check the pizza base cooking timings.
Drizzle over the pesto to serve and finish with some rocket and pine nuts.