Goat Cheese and Beetroot Pizza

Beetroot Pizza


Today my youngest stepdaughter is coming over for dinner. Her favorite dish? Of course, pizza! Whenever she’s calling us to tell us she wants to come over for dinner, she asks ‘what are we going to eat’? Not that we always serve pizza for her, but if our answer to her question is ‘pizza’, we can hear her doing a little dance from miles away and she screams out a loud ‘yesssssssss’ through the phone.

Her favorite is by far the mushroom and mozzarella pizza, yet every pizza you put on her plate is a party for her. In case we do eat pizza, we therefore always prepare two; her most beloved one and one surprise pizza. This last one always differs in terms of topping and taste, but whatever kind of pizza we dish up, you can always see her eat heartily and enjoy, and a happy smile appears on her face.

Today I wanted to surprise her with a very special pizza, a super delicious vegetarian one with a combination of goat cheese and beetroot, two ingredients which fit perfectly together. Except for the taste, it’s also truly a painting with all those beautiful colors ánd even low in calories.

I just wrote explicit ‘I WANTED to surprise her’, because yesterday, when she asked the familiar question ‘what are we going to eat’, and I answered ‘pizza’, she said, ‘I think a pizza with goat cheese and beetroot would be so nice’. Speaking about telepathy…….


Recipe Goat Cheese and Beetroot Pizza

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Yield: 1 Pizza with a diameter of 10 inch

Serving Size: 6 slices

Recipe Goat Cheese and Beetroot Pizza


  • 250 gr flour
  • 125 ml lukewarm water
  • 9 gr dried yeast
  • ½ tbsp olive oil
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Topping
  • 2 tbsp tomato purée
  • 1 tbsp sour creme
  • 1 beetroot (cooked)
  • 100 g goats cheese
  • 1 tbsp Italian seasoning
  • salt and pepper
  • tabasco sauce
  • olive oil
  • arugula (or salad of your choice)


  1. Add the yeast and water in a bowl and let it rest until faomy (about 5 minutes).
  2. Mix the flour, olive oil, garlic powder and onion powder in a separate mixing bowl with a wooden spoon.
  3. Add the yeast/water mixture and mix with the dough hook of your stand mixer on low speed until combined.
  4. Add the salt and mix on medium speed until the dough is one solid whole, and all the dough in the mixing bowl has incorperated (if the dough is too dry, add ¼ tbsp of water).
  5. Spread a separate bowl lightly with oil and transfer dough to it, cover the bowl with a damp cloth and leave to rest for approx. 2 hours or until doubled in size.
  6. Topping
  7. Mix the tomato purée and sour cream in a separate bowl.
  8. Add tabasco sauce and salt to taste.
  9. Cut the cooked beetroot into thin slices.
  10. Cut the goat cheese into cubes.
  11. Finish
  12. Preheat the oven to 220°C.
  13. Use a pizza pan (or cookie sheet) with a diameter of 10 inch and sprinkle very lightly with flour.
  14. Roll the dough into a round shape with a diameter of 10 inch.
  15. Place the dough on the pizza pan and grease with the tomato mixture.
  16. Cover first with the diced goat cheese and then arrange the slices of beetroot on top.
  17. Divide the Italian seasoning over the topping and add some salt and pepper to taste.
  18. Sprinkle with a few drops of olive oil.
  19. Bake the pizza at the center of the oven for approx. 15 minutes.
  20. Remove the pizza from the oven, cover it with a good amount of arugula and serve immediately.

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