Roasted Beetroot Pizza

Caramelized Onion, Roasted Beetroot & Goats cheese Pizza.

Roast Beetroot

4 Baby Beetroot, Peeled and cut in half. Place in baking dish, drizzle with Olive Oil and roast in your Wildcat Wood-fired Pizza oven for 20 – 25 minutes at approx. 200oC.  Remove from Oven and cool in pan. Cut into small cubes.

 

Caramelized Onion

Thinly slice a large Red Onion. Heat 30g butter in a frying pan and cook onion for 20 – 25 minutes, stir occasionally until the onion is cooked, soft and brown. Add 1.5 Teaspoons of Brown sugar, 1.5 Teaspoons of Balsamic Vinegar and ½ Teaspoon of chopped Thyme, stir well for a further 5 minutes. Take off heat and cool.

 

Roll out your Pizza dough and brush with Olive oil and garlic, Spread Caramelized Onion over and top with Beetroot. Crumble on the Goats cheese and sprinkle with Thyme. Cook in your Wildcat Wood-fired Pizza oven for 8 – 10 minutes.

 

Tip

*This is equally as good with other roasted vegetables, such as Pumpkin, Sweet Potato, Potato, Zucchini.   If you can’t decide, cook them all together!

*If you love Beetroot, Roast  Beetroot in your Pizza oven, once cooled, chop into small cubes and make a salad by adding Walnuts, Goats cheese and Rocket. Drizzle with Balsamic Glaze.

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