Beetroot Pizza Crust 2½ cups of all-purpose flour ½ cup of roasted beetroot purée 2 tbsp + 1tbsp of of olive oil ¾ cup of water at room temperature 1 tsp of active dry yeast 1 tsp of brown sugar 1 tsp of sea salt extra olive oil for coating dough and mixing bowl
Kale & Shiso Pesto 50g fresh organic kale leaves with stems 50g fresh organic purple shiso leaves 1 cup of raw pre-soaked cashew nuts 2 cloves of minced garlic ¾ cup of olive oil 1 tbsp of lemon juice season with salt & pepper to taste
½ pc of purple eggplant 5 pcs of cherry tomatoes ½ cup of fresh arugula 1 tbsp of toasted pecans olive oil balsamic reduction
This head-turning beetroot pesto pizza will brighten up any meal. The creamy kale and shiso pesto sauce adds a deep, rich flavour to the dish. Not only are beetroot and kale a delicious combo, they are nutritional powerhouses packed with antioxidants, vitamins and minerals. To make sure nothing goes to waste, the beetroot leaves can be sautéed with garlic and served as a side dish. A fantastic way to incorporate all your favourite local and seasonal toppings, and a classic dish reinvented.
Make the pizza dough
Assemble the pizza