Beetroot pizza with pear, Castello® Traditional Blue Cheese and crispy curly kale

Ingredients for 4 servings



200g beetroot, peeled and rinsed

80g sunflower seeds

100g plain flour

50ml beetroot juice

100ml oil

60g Arla Dofino® Creamy Havarti

Crispy Curly Kale



Salt and pepper

Whole curly kale leaves

Pizza Toppings


1 pear

Castello® Blue Cheese

Crispy curly kale


Olive oil

Tre Stelle® Shredded Cheddar Cheese


Beet Pizza Baked


Base Method

  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 Method

  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 Method

  1. Cut the pear into slices.
  2. Top the pizza with Cheddar, Blue Cheese and pear. Bake for approx. 5-7 min. until the cheese has melted.
  3. Top with the remaining ingredients before serving.