Roasted Beetroot & Feta Pizza
Ingredients
CARAMEL
½ cup sugar
2 tbsp water
½ cup pumpkin seeds, roughly chopped
PITA PIZZA
250 g McCain Diced Beetroot
2 tbsp olive oil
¼ tsp salt and pepper
4 pita breads
ready-made tomato sauce (or homemade tomato sauce see notes below)
mozzarella cheese, grated
1 round of feta cheese, crumbled fresh chilli, chopped (optional)
fresh beetroot leaves (or rocket) — to garnish
Directions
Prep Time: 10 -15 min
Cooking Time: 30 min
Serves: 4
- For the roasted beetroot:
- Toss the frozen McCain Diced Beetroot in the olive oil, season with salt and pepper and roast at 200°C for 15 minutes, or until cooked.
- For the caramel:
- Line a baking tray with baking paper. Place the pumpkin seeds on the baking paper and set aside. Combine sugar and water in a saucepan over a low heat.
- Cook, stirring, for 5 minutes or until the sugar has dissolved.
- Increase heat to high. Bring to the boil.
- Boil, without stirring, for 5–7 minutes, or until the mixture turns golden.
- Remove from the heat, pour the sugar onto the pumpkin seeds and allow to cool.
- Once set, break into small shards.
- To assemble the pita pizzas: Place a pita bread on a baking tray, top with ready-made tomato sauce, mozzarella cheese, roasted McCain Diced Beetroot, feta and pumpkin-seed caramel shards.
- Bake at 180°C for 5–7 minutes (or until the mozzarella and caramel shards have melted). Garnish with fresh beetroot leaves, rocket or fresh chilli and enjoy.
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Variations, Hints and Tips
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