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Beet Pizza with Beet Leaf Pesto

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Beet Pizza with Beet Leaf Pesto

Instructions

For instructions click here.

6

Ingredients

For the pizza dough

  • 2 large beetroots  with stems and leaves attached if making the pesto

  • 180 ml (¾ cup) warm water

  • 1 tsp active dry yeast

  • 350 g (3 cups) plain flour (all-purpose)

  • 1 tsp sea salt

For the beet leaf pesto

  • 50 g (1 cup) packed beetroot leaves (remove the larger pink spines for a greener-coloured pesto)

  • 35 g (¼ cup) pine nuts

  • 2 tbsp vegan or vegetarian parmesan cheese grated (optional)

  • 1 tbsp lemon juice

  • Zest of half a lemon

  • 1 garlic clove minced

  • Pinch of salt and pepper

  • 2 tbsp olive oil

Toppings (all optional)

  • 50 g (1 cup packed) beetroot stems, chopped into 1 inch long pieces

  • 180 g (6 oz) goat’s cheese (vegan alternative)

  • 75 g (½ cup) olives, pitted

  • 40 g (⅓ cup) sun-dried tomatoes

  • 3 tsp capers

  • 3 tsp olive oil

  • Salt and pepper

  • 3 large handful rocket / arugula

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