Beetroot, goat’s cheese and crème fraîche pinsa romana

Name: Beetroot, goat’s cheese and crème fraîche pinsa romana
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Makes enough to top 2 pinsa bases
Cuisine: Italian recipes
Ingredients: 2-3 tbsp olive oil; Bunch spring onions, trimmed; 3 tbsp crème fraîche; 2 https://www.deliciousmagazine.co.uk/recipes/pinsa-romana-pizza-bases/pinsa romana bases; 150g cooked beetroot, sliced; 150g soft goat’s cheese; 2 tbsp grated parmesan or vegetarian alternative

Portion size: Makes enough to top 2 pinsa bases
Hands-on time 10 min (plus making the pizza bases), oven time 6-8 min
Difficulty: easy

Vegetarian

Recipe by: Louise Pickford

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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.

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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

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Method

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).
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.