Ingredients

Method

• 200 g cooked beetroot
• 1 1⁄2 T extra virgin olive oil, plus extra for drizzing
• 1 garlic clove, smashed
• 1 sprig fresh thyme
• 2 T honey
• 1 1⁄2 T red wine vinegar
• Sea salt and freshly ground black pepper, to taste
• chevin goat’s milk cheese, thickly sliced
• Beetroot microherbs, for serving
For the butternut purée:
• 100 g butternut, peeled and diced
• 2 t extra virgin olive oil
• Sea salt and freshly ground pepper, to taste
• 1⁄4 cup water

Method

Ingredients

1. Peel and trim the cooked beetroot. Slice thickly, lengthways. Heat the olive oil in a pan. Lightly fry the beetroot on both sides until slightly caramelised. Add the garlic and thyme and fry for a further minute, tossing well.
2. Add the honey and caramelise for a further minute, then deglaze the pan with the vinegar. Season to taste and set aside.
3. Preheat the oven to 200°C. Rub the butternut with the olive oil, salt and pepper. Place in an ovenproof dish and cover with foil. Cook for 20 minutes, or until very soft. Transfer the butternut into a bowl and blend until smooth using a stick blender. Allow to cool, then spoon into a piping bag with the smallest nozzle (or into a Ziploc bag and expel all excess air. Snip 1⁄2 cm off a corner to make a piping bag). Set aside.
4. Preheat the oven to 200°C. Arrange the beetroot and chevin on a precooked pizza base. Drizzle with olive oil and bake until golden brown and edges are slightly charred. Pipe the butternut purée onto the cooked pizza, adding as much as you like. Scatter with beetroot microherbs and serve immediately.

Cook's note: The fun pops of colour will make this pizza a real hit. The earthy, homely flavours of beetroot and butternut are a classic combination with the slight smokiness of the creamy goat’s cheese.

Find out how to make a basic pizza base here.