Beetroot pizza with pear, Danablu and crispy curly kale

35min 4 servings
  • 200g beetroot, peeled and rinsed
  • 80g sunflower seeds
  • 100g plain flour
  • 50ml beetroot juice
  • 100ml oil
  • 60g Havarti

Crispy curly kale

  • Oil
  • Salt and pepper
  • Whole curly kale leaves

Pizza toppings

  • 1 pear
  • Danablu
  • Crispy curly kale
  • Almonds
  • Olive oil
  • Cheddar
Beetroot pizza with pear, Danablu and crispy curly kale

Preparation

1.Grate the beetroot and drain in a cloth (there should be 200g after the juice has been drained off).

2.Grind the sunflower seeds into a flour.

3.Grate the cheese.

4.Combine all the ingredients and form into a solid mass.

5.Roll out between two pieces of baking parchment.

6.Pre-bake at 200°C for approx. 15 min.

 

Crispy curly kale

1.Rinse and dry the curly kale.

2.Cut into smaller pieces and combine with oil, salt and pepper.

3.Bake in the oven at 170°C for approx. 10-15 min. (It burns easily, so keep a close watch.) 

 

Pizza toppings

1.Cut the pear into slices.

2.Top the pizza with Cheddar, Danablu and pear. Bake for approx. 5-7 min. until the cheese has melted.

3.Top with the remaining ingredients before serving.

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