Beet Pizza with Beet Leaf Pesto
Ingredients:
For the pizza dough
-
2 large beetroots with stems and leaves attached if making the pesto
-
180 ml (¾ cup) warm water
-
1 tsp active dry yeast
-
350 g (3 cups) plain flour (all-purpose)
-
1 tsp sea salt
For the beet leaf pesto
-
50 g (1 cup) packed beetroot leaves (remove the larger pink spines for a greener-coloured pesto)
-
35 g (¼ cup) pine nuts
-
2 tbsp vegan or vegetarian parmesan cheese grated (optional)
-
1 tbsp lemon juice
-
Zest of half a lemon
-
1 garlic clove minced
-
Pinch of salt and pepper
-
2 tbsp olive oil
Toppings (all optional)
-
50 g (1 cup packed) beetroot stems, chopped into 1 inch long pieces
-
180 g (6 oz) goat’s cheese (vegan alternative)
-
75 g (½ cup) olives, pitted
-
40 g (⅓ cup) sun-dried tomatoes
-
3 tsp capers
-
3 tsp olive oil
-
Salt and pepper
-
3 large handful rocket / arugula