First, you need to roast your beetroot. We do this in batches as they will last in the fridge once cooked in an airtight container for a week. Don’t peel them just trim the root and the leaves to leave just stumps. If really large cut them in half but don’t peel. Then place on a baking tray and cover with olive oil and sprinkle with salt and pepper. Bake in an oven at 180C Gas 4 for 40-45 minutes. Allow to cool then they can be saved in the fridge for up to a week only peeling when you need to use them.
This recipe makes 4 small pizzas perfect for a lovely homemade lunch
300g plain flour extra for dusting
1/2 tsp salt
185 ml almond milk
Oil for cooking
1 large beetroot already cooked and sliced
1 small onion or 6 shallots
4 tablespoons red pesto
4 teaspoons harissa
2 balls of mozzarella
2 teaspoons of Italian seasoning
Melt the butter with the almond milk in a saucepan. Now add to the salt and flour in a bowl and combine into a ball. Separate into 4 balls. Flour your worktop and roll them out with a rolling pin until they are nice and thin. Then, heat the oil in a frying pan on a medium heat and cook each flatbed on each side for approx 1 and a half minutes until the dough starts inflating in large bubbles, then flip and repeat on the other side. Put the flatbreads to one side.
You can now cook the onions in a frying pan in oil for 5 minutes till they are golden then add the pre-cooked sliced beetroot and keep heating on a low to medium heat for 5 more minutes. You are just warming the beetroot through at this stage. Take the flatbreads and spread 1 tablespoon of red pesto over each. Add small dollops of harissa over that to create pools of chilli heat. Then spread over the warm onion/beetroot mixture. Tear the mozzarella into pieces and dot over the pizzas and finally sprinkle over the Italian seasoning. Put under the grill for approx 5 minutes or until the cheese is melted and golden. Now eat it while it’s still warm.
Make it vegan
This is a vegetarian recipe but you can easily turn it vegan by using dairy-free spread in the flatbreads, topping with a nice tomato sauce or passata and use vegan mozzarella and vegan parmesan to finish them off.