Ingredients:
- 1 Beetroot – sliced to 3ml thick and roasted with olive oil, salt and thyme till tender (about 15 min)
- Smokehouse Pizza base
- 3-4 Tablespoons Passata
- That’s Amore Bocconcini (3/4 tub)
- 1/2 cup crumbled Blue Cheese (We used L’Aqueuille)
- Handful Roquette
- 2 tablespoon olive oil & Caramelised Balsamic dressing
- Sea salt flakes
Method:
- Preheat oven to 250c.
- Spread Passata over Pizza base.
- Slice 3-4 Bocconcini and spread over sauced base.
- Spread 5 slices of Roasted Beetroot.
- Crumble Blue Cheese over the pizza.
- Bake for about 7 minutes.
- When it’s out of the oven, top pizza with torn bocconcini, roquette, sea salt and dressing.
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