Beetroot, Blue Cheese And Walnut Pizza

Add this delicious Beetroot, Blue Cheese and Walnut Pizza to your menu for added variety to excite your customers

  • 45 min
  • 1 serves
  • skilled
  • Vegetarian
  • Gluten Free


  • 2 cups beetroot, cooked
  • 1/2 cup besan flour
  • 1 cup rice flour
  • 1 egg
  • 1/2 tsp baking powder
  • 80 g artichoke tapenade
  • 80 g Perfect Italiano Shredded Mozzarella
  • 100 g Mainland Special Reserve Blue Cheese, roughly crumbled
  • walnuts, roughly chopped
  • drizzle of honey
  • rocket leaves to garnish
  • flaked sea salt & cracked pepper, to taste

This recipe has been provided by the team at Anchor


Pizza Base

1. Boil beetroot until tender, then peel and roughly blend. Drain excess moisture.

2. Combine beetroot, besan flour, rice flour, egg and baking powder. Mix well until a dough-like consistency is formed. Season to taste.

3. Mould dough onto a piece of baking paper into a round base approximately 3 cm thickness.

4. Bake the base at 180ºC for 8-12 minutes until cooked and it starts to become crisp and brown around the edges. Remove from the oven.


1. Spread the artichoke tapenade over the base leaving a 2 cm border around the edge.

2. Evenly sprinkle the Perfect Italiano Shredded Mozzarella over the tapenade.

3. Bake in pizza oven until base is crisp on the bottom and mozzarella is golden and blistered.

4. Remove from the oven and garnish with Mainland Blue Cheese, walnuts, honey and leaves.

Chef’s Tip: Beetroot pizza bases can be pre-made and refrigerated.