Beetroot, Feta and Pesto Pizza

On my last visit to my parents, my Mum and I were discussing how we had both “gone off” pizza – particularly those from one of the “fast pizza” chains.  I told her how a couple of years ago when I was following a strict low fat diet that I had some pizza along with some friends and thoroughly enjoyed it, however an hour later when I was walking home I was feeling sick and really regretting eating it and she had had a similar experience.  Our bodies were protesting at the heavy processed white starch and the greasy oily cheese on top.  She then said that she had relented recently to eating one from one of the restaurant chains and loved it – it was a Goats cheese and Beetroot one – so I made a mental note to try something like it some day.

I have my own recipe now that I use for pizza which is a little bit healthier and very quick and easy that came originally from “A Girl Called Jack”

On Friday I had decided I was going to make pizza for tea and had half a block of economy “Salad” cheese and half an economy jar of Beetroot so decided that I would do Beetroot and “Feta” (the Salad cheese was a feta style cheese and only 75p for a 200g pack)

In the morning I had decided to make some Pesto as my Basil and Parsley plants on the kitchen windowsill needed trimming back so again “Jack” came up trumps with a recipe in her book for “Best-o Pesto.

I modified it slightly to fit in with what I had in the cupboard to;

  • a fistful of fresh basil
  • a fistful of fresh parsley
  • 2 cloves garlic
  • 40g parmesan (or any hard cheese)
  • 100ml olive oil (recipe says sunflower or vegetable oil).

I put all these ingredients in my mini blender and blitzed it all together adding a little salt and pepper and popped this in a jam jar into the fridge ready for the evening.

The Pizza

When I came to make the pizza later I thought it would be nice to have a bit of flavour in the base so I weighed out 125g wholemeal self raising flour, about 1/2 teaspoon of baking powder and then mixed in about 1/3 of the pesto I had made earlier.  I then added milk (probably about 100ml) until I had a dough consistency (but not too wet)

I spread the dough out into a lightly oiled baking tray (no need to bother with rolling – just spread the mix gently to about 1cm thick)

Then I squeezed some tomato puree over the base and spread this out.

I then carefully arranged the half jar of beetroot slices over the base (forgot to say that I drained the beetroot first)

Then I crumbled the half pack of Salad Cheese over the top and drizzled some more pesto over this.

This went into a pre-heated oven at 200 degrees for about 15 minutes  (may need longer depending on the thickness of your base and the consistency)

I’m afraid it was eaten too quickly to get a photograph but the interesting thing was that by using the pesto in the base as well, not only did it add a good flavour but the base had a slight pastry/biscuit texture to it which we really liked – so hubby will be asking for this again.

Heres the list of ingredients again (serves 2)

125g wholemeal self raising flour (you can of course use white)

1/2 teaspoon of baking power

50ml (approx) pesto (1/2 recipe above but probably most of a small shop bought jar)

1/2 small jar sliced beetroot (drained – or fresh cooked if you have it)

1/2 pack (100g) Salad Cheese or Feta, or Goats (any similar cheese really)


most of my “recipe” quantities give a small portion for me and a “MANsize” portion for hungry outdoor working hubby so feel free to adjust quantities to suit your appetites.


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