Beet and Rocket Pesto Pizza

Preparation: 35 minutes

Serves: 3 to 4


  • 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


  1. Prepare the beet pesto by adding all of the ingredients to a small blender or food processor. Blend until completely smooth (about two minutes).
  2. Transfer to a sealed container and refrigerate until ready to use.
  3. Preheat oven to 200 degrees celcius
  4. 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.
  5. Remove the pizza crust from the over and spread the beet pesto onto it. Add the goat cheese on top in pinch-sized dollops.
  6. Sprinkle pine nuts across the pizza.
  7. Place back in the oven and bake for 10-15 minutes – the crust should be golden brown and crispy.
  8. Remove pizza from the oven and cover with fresh rocket. Slice into large pieces and enjoy!