Beetroot, goat’s cheese and crème fraîche pinsa romana

By: Louise Pickford

  • Published: 22 Jan 21
  • Updated: 18 Mar 24

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.

  • Makes enough to top 2 pinsa bases
  • Hands-on time 10 min (plus making the pizza bases), oven time 6-8 min
Visit deliciousmagazine.co.uk to save recipe
Recipe from January 2021 Issue

Nutrition

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

delicious. tips

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

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