Well well, its has been a while – I know! But as you might have noticed the blog has gotten a little make-over. We are not quite done yet, some minor changes will take place, and I promise you it will be awesome. But I couldn’t wait any longer and I felt it was time to share a new treat. Until now bear over with the almost finished design, and hopefully you can feel that the speed of the page is significantly increased after moving to a new domain.
But now to the recipe. I am a huge fan of any kind of pizza, but sometimes I actually get a request from my man on having vegetable based pizzas, which I think is awesome. Normally we make the Broccoli Pizza but to go really seasonal here I thought that beetroots would make a great alternative. The crust ended up amazing, Jonas even thought it was the best veggie pizza crust so far!
For topping you can of course go in many directions, but I thought the combination of even more vegetables and a lil meat was perfect. So I whipped up a delicious and filling broccoli pesto, some pickled fennel and juicy meatballs. For cheese I went with creamy goats cheese, simply because it is my favourite. With this specific topping the pizza do not need to go in the oven again, so it is actually really easy to prep, and you can make an extra crust and have a pizza the next day too. Also since there is plenty of filling, I would actually recommend making an additional beetroot crust.
Beetroot pizza w. Broccoli pesto, meatballs and pickled fennel
1 broccoli head, cut in smaller pieces
3 cloves of garlic
juice from 1 ½ lemon
1 bundle of basil
50 g salty peanuts
65 g parmesan cheese
125 organic olive oil
1 ½ tsp salt
1 large fennel
75 ml apple cider vinegar
1 tbsp honey
½ tsp salt
400 g minced organic beef
1 tsp mustard
½ tsp salt
600 g beetroot, peeled
3 large eggs
2 tbsp psyllium husk
1 tsp salt
100 g creamy goat cheese
Start by making the pesto. Add all the ingredients to a food processor and pulse for a couple of minutes until you have a creamy but still coarse pesto. Season to taste and pour into a cleaned airtight jar.
Use a mandolin or a food processor to slice the fennel very thin. Mix vinegar salt and honey in a large bowl and fold the fennel into it, let it soak.
Now it is time for the beetroot crust, again add all the ingredients to the food processor and pulse until you have a creamy paste. Spread the paste out into a lined baking sheet. Bake in the oven at 200 ºC for 25 min.
Use a fork to mix the minced meat with mustard, egg, salt and pepper. Heat a skillet, add a little butter/oil and use your hands to form small tsp sized meatballs, fry them up for around 5 minutes until they are juicy and golden.
Remove the crust from the oven, and make sure it slips the baking sheet. Spread out a couple of tbsp. pesto, add meatballs, fresh basil, goats cheese and a handful lightly squeezed pickled fennel. Serve straight away.