Beetroot, goat’s cheese and crème fraîche pinsa romana

Beetroot, goat’s cheese and crème fraîche pinsa romana
  • Serves icon Makes enough to top 2 pinsa bases
  • Time icon Hands-on time 10 min (plus making the pizza bases), oven time 6-8 min

The Roman-style pizza base in this recipe is easy to make and can be jazzed up with all sorts of vegetarian toppings like this finger-licking beetroot and goat’s cheese combination.

Or, try our spinach and pine nut pinsa romana – another delicious vegetarian pizza topping.

Nutrition: per serving

Calories
525kcals
Fat
25.5g (12.6g saturated)
Protein
17.8g
Carbohydrates
54.3g (5.7g sugars)
Fibre
3.8g
Salt
1.4g
Calories
525kcals
Fat
25.5g (12.6g saturated)
Protein
17.8g
Carbohydrates
54.3g (5.7g sugars)
Fibre
3.8g
Salt
1.4g

Ingredients

  • 2-3 tbsp olive oil
  • Bunch spring onions, trimmed
  • 3 tbsp crème fraîche
  • 2 pinsa romana bases
  • 150g cooked beetroot, sliced
  • 150g soft goat’s cheese
  • 2 tbsp grated parmesan or vegetarian alternative

Method

  1. Heat a griddle pan or grill to medium hot, lightly drizzle oil over the spring onions, then griddle/grill for 5 minutes, turning, until tender. Remove and cool (see Make Ahead tip).
  2. Heat the oven to 230°C/210°C fan/gas 8. Spread half the crème fraîche over each base, then top with half the spring onions, beetroot, goat’s cheese and parmesan. Season, then bake for 6-8 minutes until the toppings are melted and golden.

delicious. tips

  1. Complete to the end of step 1 up to 2 days ahead, then cover and chill until needed.

Recipe By

delicious.

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