Pre-heat the oven to 200ºC/400ºF/Gas Mark 6.
Using gloves peel and chop the beetroot. Put onto a tray lined with nonstick baking paper, drizzle with olive oil, red wine and brown sugar. Season with salt and freshly ground black pepper. Fold the baking paper together to form a parcel. Roast for 35- 40 minutes or until soft. (Drain any excess juice and set aside.)
Meanwhile make the pizza base by putting the flour, salt and pepper into the food processor. Add the butter, cheese and an egg. Continue to whiz together until the dough cleans the side of the bowl. Add the water gradually as required.
Wrap the dough in cling film and leave in the refrigerator to rest for 30 minutes Cut the dough into 5.
Preheat the oven to 220°C/425°F/Gas mark 7.
On a lightly floured work surface, roll out the pizza dough into 20 cm/ 8 inch rounds. Use the lid of a saucepan as a template. Transfer onto an oven tray lined with baking paper. Spread some pesto sauce onto the base, top with the cooked beetroot and goats cheese. Dust with a sprinkling of freshly ground black pepper.
Bake for 10 minutes or until the cheese has melted.
Garnish with sprigs of fresh basil and a drizzle of extra virgin olive oil.
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