Beetroot and Goat's Cheese Pizza With Rocket

by Becca
2 servings
25 min

Here's an easy, ridiculously delicious vegetarian pizza topping for you: beetroot! It's probably not the first thing that comes to mind when you think of pizza, but I do love unusual pizzas - lentil pizza, for example! Turns out, beetroot is an unbelievable pizza topping, especially with plenty of crumbled goat's cheese and a big heap of fresh rocket (arugula).

I used pickled baby beetroot for this recipe. The beetroot itself is beautifully soft and sweet, and it only takes a few seconds to chop it up and pop it right on your pizza.

By the way, if you're at all concerned that using pickled beetroot will give your pizza a really vinegary taste, don't be! The flavour mellows a lot when the beetroot is cooked, so even if you're not a fan of pickled beetroot straight out of the jar, you'll love this pizza.

Beetroot and Goat's Cheese Pizza With Rocket
Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • ▢ 1 homemade or shop-bought pizza crust
  • ▢ 2 tablespoon basil pesto
  • ▢ 3 Hayward's pickled baby beetroots sliced
  • ▢ 50 g soft goat’s cheese crumbled
  • ▢ 2 tablespoon shredded mozzarella
  • ▢ Salt
  • ▢ Black pepper
  • ▢ Fresh rocket to serve

Place the pizza crust on a baking sheet lined with baking paper. Spread the pesto over the pizza crust, and add the sliced beetroots and crumbled goat's cheese. Sprinkle over the grated mozzarella, and a pinch of salt and pepper.
Bake for around 10-15 minutes, until the pizza crust is golden brown and crispy. Serve topped with plenty of fresh rocket.
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