Beetroot, Zucchini and Goat's Cheese Pizzas
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
2
- 1 quantity pizza dough
- 4 handfuls wild rocket, save some to garnish
- 120grams cylinders goat's cheese, sliced
- 1 pinch coarse sea salt
- 1 pinch freshly ground black pepper
- 5tablespoons olive oil
- 4 small courgettes, sliced
- 1 red onion, halved and thinly sliced
- 1 large garlic clove, finely chopped
- 2tablespoons rosemary, chopped
- 2/3 cup passata
- 2tablespoons tomato purée
- 2 beetroots, cooked and diced
Description
When time is short, use two 290g pizza base mixes. Try this with capsicums instead of courgettes and slices of baby Camembert for a variation on goat's cheese.
Method
Step 1 of 5
Make and prove the pizza dough. While it is proving, heat 3 tbsp oil in a frying pan. Add the courgettes, onion, garlic, and rosemary and cook, stirring, for 3 minutes until softened, but not browned. Set aside.
Step 2 of 5
When the dough has proved, preheat the oven to 220°C. Knead the risen dough. Roll out to two 30-35cm rounds or four 20cm rounds and place on oiled pizza plates or baking sheets. Press out the rounds again with floured fingers, then place in the oven and bake for 10 minutes to cook them partially.
Step 3 of 5
Mix the passata with the tomato purèe. Remove the pizzas from the oven and spread the tomato mixture over, followed by the courgette and onion mixture. Scatter with the beetroot and rocket, then arrange the goat's cheese slices on top. Sprinkle with a little salt and add a good grinding of pepper to each.
Step 4 of 5
Bake in the oven for a further 10 minutes until the crust is golden brown, the cheese is melting, and everything is hot through.
Step 5 of 5
Top with a little rocket and drizzle each pizza with the remaining oil before serving.
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