Beetroot & Blue Cheese Pizza

It's time to kiss the winter Blues goodbye and enjoy your Friday golden sunsets with Pizza and a glass of wine.
Roasted Beetroot & Blue Cheese is a match made in heaven. Add your favourite glass of Cellar & Pantry Wine for a blissful afternoon

Blue cheese and beetroot pizza


  • 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



  1. Preheat oven to 250c.
  2. Spread Passata over Pizza base.
  3. Slice 3-4 Bocconcini and spread over sauced base.
  4. Spread 5 slices of Roasted Beetroot.
  5. Crumble Blue Cheese over the pizza.
  6. Bake for  about 7 minutes.
  7. When it’s out of the oven, top pizza with torn bocconcini, roquette, sea salt  and dressing.