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Caramelised onion & beetroot pizza

This was inspired by a recipe in Nadia Lims cookbook Vegeful. The main difference is that I used a thin crust pizza base where she recommends making a olive oil crust or using a store bought shortcrust pastry. Any of the bases you use I'm sure will be great. I also adjusted the seasons so feel free to get creative as well.


 

Serves 4-6

Prep 15 mins

Bake 50 mins

 

3 medium beetroot, scrubbed

1 Tbsp olive oil

Salt and pepper

1 tsp cumin


1 c caramelised onions

¼ c crumbled feta (or more to taste)

fresh parsley (or any herbs) - next time I will make a chimichurri to drizzle on.


2 Tbsp tomato chutney - or pesto - or garlic butter

1 bakeworks pizza base split in two / 1 square sheet store bought shortcrust pastry/ 1 quantity olive oil pastry (recipe below)


Preheat oven to 109 º C. Slice beetroot into thin 0.5cm thick rounds. Place on an oven tray and drizzle with olive oil, salt, pepper & cumin. Roast for 20-25 minutes until tender. (You can always do this step ahead of time). Nadia used 1 Tbsp of maple syrup on the beets when roasted.


If using dough, roll out the dough about 3-4mm thick. Prick in a few places with a fork and bake 20-25 minutes until light golden brown.


Remove from oven and top with beetroot, warmed caramelised onions, cheese and herbs.


With my pizza bases I placed the chutney, beetroot, onions, feta on the base and then warmed them in the oven until the cheese was soft and the base crispy. Then I sprinkled with parsley.


I served it alongside a simple tomato salad. Goran added sausage & jalapeño slices to his.


Nadia Lims Olive Oil Pastry


Prep:10 mins

200 g plain flour + extra to dust

½ tsp salt

6 Tbsp olive oil + extra to grease

¼ c cold water


Made with olive oil instead of butter this pastry is useful if you are dairy free or entertaining dairy free guests. Mix flour and salt together in mixing bowl. Add olive oil and stir with a fork until it resembles bread crumbs. stir in cold water (you may need a little more but only add 1 tsp at a time) until mixture forms a soft dough. Bring dough together with your hands. wrap in clingfilm and allow to rest in the fridge for 15 minutes before using.


 







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