INGREDIENTS
- 1 250g package Love Beets Organic Beetroot (pesto)
- 2 large cloves garlic, minced (pesto)
- 1/4 cup olive oil (pesto)
- 2 tablespoons cider vinegar (pesto)
- 1/2 cup raw walnuts (pesto)
- 1/2 teaspoon ground cumin (pesto)
- 1/4 teaspoon sea salt, or to taste (pesto)
- 450g prepared pizza dough
- 2/3 cup beet pesto (prepared earlier)
- 110g goats cheese
- 2 tablespoons pine nuts
- 60g rocket
DIRECTIONS
- Prepare the beet pesto by adding all of the ingredients to a small blender or food processor. Blend until completely smooth (about two minutes).
- Transfer to a sealed container and refrigerate until ready to use.
- Preheat oven to 200 degrees celcius
- Sprinkle a small amount of flour or cornmeal onto a large baking sheet and roll out the pizza dough to desired thickness. Bake the pizza crust for 10 minutes, or until it’s firm.
- Remove the pizza crust from the over and spread the beet pesto onto it. Add the goat cheese on top in pinch-sized dollops.
- Sprinkle pine nuts across the pizza.
- Place back in the oven and bake for 10-15 minutes – the crust should be golden brown and crispy.
- Remove pizza from the oven and cover with fresh rocket. Slice into large pieces and enjoy!