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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