Olivia's Beetroot, Goat's Cheese and Caramelised Onion Pizza

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Instructions

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1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Peel and very finely slice the red onions. Peel and mince the garlic. Slice the goat's cheese. Grate the Parmesan.

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2 Caramelise

Heat a non-stick pan over a medium-low heat with the butter. Once hot, add the onionsbalsamic vinegarhoney and a pinch of salt, cover with a lid and cook for 30 min, stirring occasionally, until caramelised.

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3 Make beetroot

Meanwhile, roughly chop the beetroot. Add the beetroot to a food processor with the olive oilgarlicsalt and pepper. Blitz into a smooth paste.

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4 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the beetroot paste (see pro tip).

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5 Bake

Top the pizza bases with the grated Parmesan and goat's cheese slices. Brush the crust with olive oil. Bake the pizza for 20 min or until the crust begins to crisp and brown.

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6 Toast nuts

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Once cooked, top the pizzas with the caramelised onion and garnish with the pine nuts and rocket.

Tips for fussy eaters

Not a fan of goat's cheese? Swap it for soft mozzarella!

Pro tip

Remove the pizza dough from the fridge at least 10 min before cooking; allowing the dough come to room temperature makes it easier to roll out.

A homemade beetroot paste replaces traditional tomato sauce in this quirky pizza!

Cooking Time: 40 min

Equipment Required: Rolling pin, Food processor

Cals 1288 · Prot 39 · Carbs 153 · Fat 54

Ingredients

Number of people

Pizza

Garlic cloves 1 Piece
Rind-on goats cheese barrel 180 Grams
Parmesan 30 Grams
Cooked beetroot 200 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Semolina 30 Grams
Pizza dough ball 2 Piece
Plain flour 10 Grams

Caramelised onions

Red onion 2 Piece
Salted butter 20 Grams
Balsamic vinegar 15 ML
Honey 20 Grams
Salt 0.5 Tsp

Garnish

Pine nuts 20 Grams
Rocket 20 Grams

A homemade beetroot paste replaces traditional tomato sauce in this quirky pizza!

Cooking Time: 40 min

Equipment Required: Rolling pin, Food processor

Cals 1288 · Prot 39 · Carbs 153 · Fat 54

Instructions

photo

1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Peel and very finely slice the red onions. Peel and mince the garlic. Slice the goat's cheese. Grate the Parmesan.

photo

2 Caramelise

Heat a non-stick pan over a medium-low heat with the butter. Once hot, add the onionsbalsamic vinegarhoney and a pinch of salt, cover with a lid and cook for 30 min, stirring occasionally, until caramelised.

photo

3 Make beetroot

Meanwhile, roughly chop the beetroot. Add the beetroot to a food processor with the olive oilgarlicsalt and pepper. Blitz into a smooth paste.

photo

4 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the beetroot paste (see pro tip).

photo

5 Bake

Top the pizza bases with the grated Parmesan and goat's cheese slices. Brush the crust with olive oil. Bake the pizza for 20 min or until the crust begins to crisp and brown.

photo

6 Toast nuts

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Once cooked, top the pizzas with the caramelised onion and garnish with the pine nuts and rocket.

Tips for fussy eaters

Not a fan of goat's cheese? Swap it for soft mozzarella!

Pro tip

Remove the pizza dough from the fridge at least 10 min before cooking; allowing the dough come to room temperature makes it easier to roll out.

Ingredients

Number of people

Pizza

Garlic cloves 1 Piece
Rind-on goats cheese barrel 180 Grams
Parmesan 30 Grams
Cooked beetroot 200 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Semolina 30 Grams
Pizza dough ball 2 Piece
Plain flour 10 Grams

Caramelised onions

Red onion 2 Piece
Salted butter 20 Grams
Balsamic vinegar 15 ML
Honey 20 Grams
Salt 0.5 Tsp

Garnish

Pine nuts 20 Grams
Rocket 20 Grams
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