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

Name: Olivia's Beetroot, Goat's Cheese and Caramelised Onion Pizza
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Garlic cloves; 180 Grams of Rind-on goats cheese barrel; 30 Grams of Parmesan; 200 Grams of Cooked beetroot; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Semolina; 2 Piece of Pizza dough ball; 10 Grams of Plain flour; 2 Piece of Red onion; 20 Grams of Butter; 15 ML of Balsamic vinegar; 20 Grams of Honey; 1 Tsp of Salt; 20 Grams of Pine nuts; 20 Grams of Rocket

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

Cals 1288 · Prot 48 · Carbs 158 · Fat 52

Vegetarian

Chef's choice

Family Friendly

40 min

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

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

Cals 1288 · Prot 48 · Carbs 158 · Fat 52

Vegetarian

Chef's choice

Family Friendly

Ingredients

Pizza

Garlic cloves

1 Piece

Rind-on goats cheese barrel 4*

180 Grams

Parmesan 4*

30 Grams

Cooked beetroot

200 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Semolina 10*11*

30 Grams

Pizza dough ball 10*11*

2 Piece

Plain flour 10*11*

10 Grams

Caramelised onions

Red onion

2 Piece

Butter 4*

20 Grams

Balsamic vinegar 14*

15 ML

Honey

20 Grams

Salt

0.5 Tsp

Garnish

Pine nuts 2*

20 Grams

Rocket

20 Grams

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5382 / 1288
Fats (g)	52.1
of which saturated (g)	23.2
Carbohydrates (g)	158
of which sugars (g)	15.9
Fibers (g)	5
Proteins (g)	47.6
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

2 Caramelise

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

3 Make beetroot

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

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).

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.

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.

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