by InSeason Team
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2 February 2021
Beetroot, Blue Cheese And Walnut Pizza
Add this delicious Beetroot, Blue Cheese and Walnut Pizza to your menu for added variety to excite your customers
Prep
45 min
Skilled
Serves
1
Ingredients
No of servings
1
Beetroot, cooked2 cups
Besan flour1/2 cup
Rice flour1 cup
Egg1
Baking powder1/2 tsp
Artichoke tapenade80 g
Perfect Italiano Shredded Mozzarella80 g
Mainland Special Reserve Blue Cheese, roughly crumbled100 g
Walnuts, roughly chopped
Drizzle of honey
Rocket leaves to garnish
Flaked sea salt & cracked pepper, to taste
Pizza Base
Methods
Step 01
Boil beetroot until tender, then peel and roughly blend. Drain excess moisture.
Step 02
Combine beetroot, besan flour, rice flour, egg and baking powder. Mix well until a dough-like consistency is formed. Season to taste.
Step 03
Mould dough onto a piece of baking paper into a round base approximately 3 cm thickness.
Step 04
Bake the base at 180ºC for 8-12 minutes until cooked and it starts to become crisp and brown around the edges. Remove from the oven.
Pizza
Methods
Step 05
Spread the artichoke tapenade over the base leaving a 2 cm border around the edge.
Step 06
Evenly sprinkle the Perfect Italiano Shredded Mozzarella over the tapenade.
Step 07
Bake in pizza oven until base is crisp on the bottom and mozzarella is golden and blistered.
Step 08
Remove from the oven and garnish with Mainland Blue Cheese, walnuts, honey and leaves.
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