This tasty pizza has a fiery kick thanks to the sweet chilli beetroot pesto base. Quick and easy to make, and full of fresh flavours, it’s a real ‘dinner winner’.
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
What You’ll need:
Beetroot Pesto:
- 250g sweet chilli beetroot from the infused ready-to-eat range, chopped
- 2 large cloves garlic, minced
- 60 ml olive oil
- 2 tbsp cider vinegar
- 50g walnuts
- ½ tsp ground cumin
- ¼ tsp sea salt
Beetroot Pesto Pizza:
- Large pre prepared pizza base
- 120ml Beetroot Pesto (as above)
- 115g goats’ cheese
- 2 tbsp pine nuts
- 1 large handful rocket
What to do:
- Prepare the beetroot pesto by putting all of the ingredients into 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°C/180°C for fan ovens. Spread the pesto onto the pizza base and add the goats’ cheese on top in pinch-sized dollops. Sprinkle pine nuts across the pizza.
- 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!
Cook’s Tip: The infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Cumin & Pomegranate Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).