• 1 pack of rolled pizza dough
  • 3 small cooked beetroot
  • 1 pack of soft goat’s cheese
  • 4 spring onions
  • 3 tbsp creme fraiche
  • 2 tbsp olive oil
  • handful basil leaves
  • honey


Prep time: 15 mins. Bake time: 20 mins. Serves 2.

This is great sharing plate, or as a meal. It’s colourful & has a banging taste/texture combo. If you want more of a texture sensation, try adding some chopped walnuts and/or prosciutto slices.


Pre heat the oven to 180C.

Allow the pizza dough to get to room temp and unroll, on to some baking paper on a baking tray.

Thinly slice 2 of the spring onions, and slice 2 in half length ways. Slice the beetroot and goat’s cheese in to thick slices.

Spread the creme fraiche on to the dough and top with the slices of spring onion, and lay out the beetroot & goat’s cheese slices. Top with the long spring onion halves, season with salt & pepper and drizzle with olive oil.

Bake in the oven for 20 mins until the goat’s cheese starts to golden on top.

Before serving, top with the basil leaves and drizzle with honey