Roast Beetroot, Walnut and Goats’ Cheese Pizza
This winter-warmer is bursting with nutty, seasonal flavour. Earthy roast beetroot, tangy goats’ cheese and buttery walnuts make this pizza perfect for cosy evenings.
Makes 1x 12”/16” pizza
250/330g (8.8/11.6oz) classic pizza dough
2-3tbsp walnut/garlic oil
60g (2.1oz) fresh beetroot, finely sliced
60g (2.1oz) goats’ cheese, crumbled
Handful walnuts, roughly chopped
2-3 sprigs fresh oregano, to garnish
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 or 16” and lay it out on your pizza peel. Brush an even layer of oil over the base of the pizza. Top with your thinly sliced fresh beetroot, crumbled goats’ cheese and roughly chopped walnuts.
Slide the pizza off the peel and into your Ooni pizza oven. Cook for 2-3 minutes, making sure to turn the pizza regularly. The slightly lower temp and longer cook allows the beetroot to roast perfectly.
Once cooked, remove the pizza and top with a garnish of fresh oregano and freshly ground black pepper. If you like a salty sweet flavour, drizzle over a little honey – the sweetness pairs beautifully with the tangy cheese.