Beetroot Risotto
If you're looking for a showstopping meal, this is the dish for you! Beautifully pink risotto topped...
Main
Beetroot Pizza
Have you had Beets on your pizza before? If not you're missing out!
They create an amazing purple purée to top this pizza as well as topping it alongside a delicious homemade pesto.
Difficulty
Medium
Time
40 minutes
Serves
2
Ingredients
1 premade pizza base
1 jar of Baxters Crinkle Cut Beetroot
1 clove of garlic
1 ball of mozzarella
100g sundried tomatoes
200g rocket
30g parmesan
40g pine nuts
100g olive oil
Salt & pepper
Preparation
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.
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