This honey-roasted beetroot, sesame, pine nut and pumpkin pizza is slightly sweet with just a hint of chilli.
TO DRINK: High Constantia Rosé 2007
Honey-roasted beetroot, sesame, pine nut and pumpkin pizza
- 1kg beetroot
- 80ml olive oil
- 30ml sesame seeds
- 50ml pine nuts
- honey, to taste
- 200g pumpkin, cubed
- salt, to taste
- 300ml tomato sauce (recipe opposite)
- 2 pizza bases
- 300g mozzarella, grated
- 1 chilli, seeded and finely chopped
Preheat the oven to 180°C.
Cook the beetroot for 20 minutes. Let it cool slightly, peel and slice.
Drizzle 20ml of the olive oil on a baking tray. Place the beetroot on the tray and scatter with the sesame seeds and half of the pine nuts. Mix through and drizzle with 20ml of the olive oil and honey.
Place the pumpkin on a separate tray, drizzle with the remaining olive oil and season.
Place both trays in the oven and roast until golden, about 10 – 15 minutes. Don’t overcook as the vegetables will be cooked again.
Spread the tomato sauce over the pizza bases and top with the roasted vegetables. Scatter with the mozzarella and chilli, and drizzle with a little honey.
Bake until the cheese has melted, about 20 minutes.
Just before serving, scatter the remaining pine nuts over. Slice and serve immediately.