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Roasted Beetroot Pizza

Roasted Beetroot Pizza

A thin-crust pizza topped with sweet roasted beetroot, caramelised onions with cumin seed, salty feta and fresh rosemary
5 from 6 votes
Prep Time 45 minutes
Cook Time 30 minutes
Proofing time 45 minutes
Course Main Course, Snack
Cuisine Italian, New Zealand
Servings 4
Calories 514 kcal

Ingredients
  

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

Instructions
 

Bases

  • 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.

Pizzas

  • 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.

Nutrition

Calories: 514kcalCarbohydrates: 77.9gProtein: 16.8gFat: 16.1gSaturated Fat: 6.8gCholesterol: 33mgSodium: 870mgPotassium: 850mgFiber: 7.7gCalcium: 246mgIron: 5mg
Keyword beetroot
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