Roast Beetroot, Walnut and Goats’ Cheese Pizza

Name: Roast Beetroot, Walnut and Goats’ Cheese Pizza
Yield: Makes 1x 12”/16” pizza
Ingredients: 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

This veggie winter warmer is packed with nutty and earthy flavour, perfect with a warm cider!

Servings: Makes 1x 12”/16” pizza

Activate Cooking Mode

This will enable your screen to stay on while you're cooking.

Method

1

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
2

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.
3

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.
4

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.
5

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.