Roasted beetroot and goat's cheese pizza recipe

  • Makes 5 pizzas
  • 25mins to prepare, 30mins to rest and 50mins to cook
  • 805 calories / serving
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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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  • Ingredients

  • For the pizza base

  • 250g plain flour
  • pinch of salt
  • 125g cold butter
  • 1tsp freshly ground black pepper
  • 25g parmesan Cheese, finely grated
  • 1 egg
  • 1-2tsp cold water
  • 1 jar 190g classic green pesto sauce
  • For the topping

  • 3 fresh beetroots, peeled and roughly chopped
  • 2tbsp olive oil
  • 2tbsp red wine
  • 1tbsp brown sugar
  • salt
  • Black ground pepper
  • 125g x2 Tesco Soft Welsh Goats cheese, crumbled
  • sprigs of fresh basil, to garnish
  • Energy 3360kj 805kcal 40%
  • Fat 59g 84%
  • Saturates 24g 120%
  • Sugars 6g 7%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 45g Protein 26.7g Fibre 3.6g


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