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Beet Pizza with Beet Leaf Pesto
Source:
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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