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Roasted Beetroot Pizza
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5 from 5 votes

Roasted Beetroot Pizza

A thin-crust pizza topped with sweet roasted beetroot, caramelised onions with cumin seed, salty feta and fresh rosemary
Course Main Course, Snack
Cuisine Italian, New Zealand
Keyword beetroot
Prep Time 45 minutes
Cook Time 30 minutes
Proofing time 45 minutes
Servings 4
Calories 514kcal


Thin-Crust Bases

  • 2 cups high-grade flour
  • 8 grams instant yeast
  • 1 tsp sugar
  • ½ tsp salt
  • 2 tbsp olive oil
  • ¾ cup warm water
  • Olive oil for brushing

Pizza Toppings

  • Olive oil
  • 800 g beetroot
  • 2 large brown onions
  • 3 tsp cumin seeds crushed
  • 150 g feta cheese
  • 4 tbsp fresh rosemary chopped
  • Salt to taste



  • In a large bowl, add the flour, yeast, sugar, salt and stir to combine.
  • Pour in the olive oil and water and use a fork to combine it into a shaggy dough.
  • Tip the dough on a floured bench and knead for around 5 minutes until the dough ball is smooth. Place it in a lightly greased bowl and cover with a damp tea towel. Leave it to rise in a warm place for 45 minutes.
  • After 45 minutes, heat your oven to 180 degrees Celsius.
  • Tip the dough ball onto a floured bench and cut into 4 even pieces.
  • Roll out one piece into a circle, 3mm thick. Place on an oven tray and brush with a little olive oil.
  • Bake for 6-7 minutes until bubbles puff up and the base is a very light golden brown. Remove from the oven and continue with the rest of the bases.


  • Heat your oven to 180 degrees Celsius.
  • Scrub the beetroot and remove the tops and bottoms.
  • Slice each beetroot into 3mm slices and arrange on an oven tray. Drizzle with olive oil and a sprinkle of salt.
  • Bake the beetroot for around 15 minutes until the edges are caramalising. Remove from the oven once baked.
  • While the beetroot is baking, peel and slice the onions into thin slices.
  • Heat a pan with olive oil on medium heat and add the onions. Slowly cook the onions with a pinch of salt, for around 10-15 minutes, until they are translucent, brown and caramalised. In the last few minutes of cooking, add the cumin seeds.
  • To assemble the pizza, distribute the beetroot slices amongst the bases, spacing them out evenly.
  • Cover the beetroot with the caramalised onion.
  • Crumble over the feta cheese and fresh rosemary.
  • Bake the pizzas at 180 degrees Celsius for 5-6 minutes until the edges of the feta cheese start to brown.
  • Serve warm.


Calories: 514kcal | Carbohydrates: 77.9g | Protein: 16.8g | Fat: 16.1g | Saturated Fat: 6.8g | Cholesterol: 33mg | Sodium: 870mg | Potassium: 850mg | Fiber: 7.7g | Calcium: 246mg | Iron: 5mg