Handmade Pizza with Beetroot Pesto
Pizza without a tomato sauce? Crazy. But it’s so pretty right? Tastes good too. If you’re trying to impress someone, this can be made earlier and just put in the oven when you’re ready to eat.
This takes around an hour to make but most of it is just waiting around.
Serves 2-3. Takes around 1 hour to make.
2 Cups of peeled Beetroot , shopped into medium sized cubes.
1/2 Cup of Walnuts
1/4 Cup grated Parmesan Cheese
1/2 Cup of Coconut Oil or 1/4 Cup of Olive Oil
1 Teaspoon Lemon Juice
1 Teaspoon Salt
100g Wholemeal Flour
100g White Flour
125ml warm Water
1 x 7g Sachet of Instant Yeast
Pizza toppings of choice
I went for chicken and tomatoes)
Peel, chop up, add a little olive oil and roast the cubes of beetroot at Gas Mark 6 for around 35 minutes.
To make the pizza dough, mix the flour, yeast and water together in a bowl. I just use my hands and add some extra water if it doesn’t stick together enough.
Add the ingredients for the pesto to a blender. Blend until spreadable.
Turn the oven up to a high temperature (Gas Mark 8).
Roll the dough into a pizza base shape.
Place onto a tray lined with baking parchment. Place the pizza base on top
Spread the Pesto on top of the pizza base and add extra toppings. Add the goats cheese last.
Bake in the oven for around 15 minutes. The base should cook and the goats cheese should just start to brown.
Take out and cool for 5 minutes before cutting.