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