ROASTED BEETROOT, ONION & ROSEMARY PIZZA

SERVES 4

INGREDIENTS

1 large fresh beetroot (200g), trimmed, peeled, chopped coarsely

2 Tbsp olive oil

1 medium red onion, cut into wedges

2 Tbsp balsamic vinegar

1 Tbsp light brown sugar

1 quantity pizza dough (see recipe on page 116)

2/3 cup tomato passata

1 cup pizza cheese of your choice (mozzarella, cheddar, parmesan, gruyere, provolone etc) 125g feta, crumbled

2 Tbsp pine nuts

2 tsp finely chopped rosemary

1 cup finely shredded radicchio

1 Preheat the oven to 180°C.

2 Combine beetroot and 2 tsp of the oil in a small, shallow baking dish then season. Roast in the oven, uncovered, for about 30 minutes or until beetroot is tender. Remove and set aside.

3 Increase oven temperature to 240°C. Oil 2 oven or pizza trays and place in the oven.

4 Meanwhile, heat 2 tsp of the oil in a medium frying pan and cook onion, stirring, until softened. Add vinegar and sugar; cook, stirring, for about 5 minutes or until liquid has evaporated and onion is caramelised. Remove from heat.

5 Divide dough in half and roll each half on a floured surface into a 30cm round. Place rounds on the heated trays.

6 Spread bases with passata then top with pizza cheese, feta, roast beetroot, onion mixture and pine nuts.

7 Bake pizzas for about 15 minutes or until bases are browned and crisp.

8 Meanwhile, combine remaining oil and rosemary in a small saucepan and warm over low heat for about 2 minutes or until fragrant. Remove from heat and cool for 5 minutes.

9 Serve pizzas drizzled with rosemary oil and sprinkled with radicchio.