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Roast Beetroot, Walnut and Goats’ Cheese Pizza

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.

Fire up your Ooni pizza oven. Aim for 350-400˚C (662-752˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

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. 

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