Beetroot Pizza w. Meatballs, Pickled Fennel & Broccoli Pesto

I am a huge pizza lover and I’m always looking for new ways to enjoy it. Recently, my man has been requesting more veggie-based pizzas, which I think is awesome.

We usually make a broccoli pizza, but this time I wanted to try something a little more seasonal. That’s why I decided to use beetroots as a base for my pizza crust. And I have to say, it turned out amazing!

Even my boyfriend said it was the best veggie pizza crust he’s ever had.

When it comes to toppings, the possibilities are endless.

I decided to go with a combination of vegetables and a little bit of meat. I made a delicious and filling broccoli pesto, some pickled fennel, and juicy meatballs.

For cheese, I went with my all-time favorite, creamy goats cheese. And the best part is, this pizza doesn’t need to be put back in the oven, so it’s super easy to prepare.

Plus, you can make an extra crust and have pizza for the next day too! And since there’s plenty of filling, I highly recommend making an additional beetroot crust.

Give it a try and let me know what you think!

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Beetroot Pizza w. Meatballs, Pickled Fennel & Broccoli Pesto

Course Main Course
Servings 1 pizza
Calories 3088kcal

Ingredients

Broccoli pesto

  • 1 broccoli head cut in smaller pieces
  • 3 cloves of garlic
  • juice from 1 ½ lemon
  • 1 bundle of basil
  • 50 g salty peanuts
  • 65 g parmesan cheese
  • 125 g olive oil organic
  • 1.5 tsp salt

Pickled Fennel

  • 1 large fennel
  • 75 ml apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp salt

Meatballs

  • 400 g beef minced organic
  • 1 egg
  • 1 tsp mustard
  • 12 tsp salt
  • pepper

Beetroot crust

  • 600 g beetroot peeled
  • 1 onion
  • 3 eggs
  • 2 tbsp psyllium husk
  • 1 tsp salt
  • pepper

Topping

  • Basil leaves
  • 100 g creamy goat cheese

Instructions

  • Start by making the pesto. Add all the ingredients to a food processor and pulse for a couple of minutes until you have a creamy but still coarse pesto. Season to taste and pour into a cleaned airtight jar.
  • Use a mandolin or a food processor to slice the fennel very thin. Mix vinegar salt and honey in a large bowl and fold the fennel into it, let it soak.
  • Now it is time for the beetroot crust, again add all the ingredients to the food processor and pulse until you have a creamy paste. Spread the paste out into a lined baking sheet. Bake in the oven at 200 ºC for 25 min.
  • Use a fork to mix the minced meat with mustard, egg, salt and pepper. Heat a skillet, add a little butter/oil and use your hands to form small tsp sized meatballs, fry them up for around 5 minutes until they are juicy and golden.
  • Remove the crust from the oven, and make sure it slips the baking sheet. Spread out a couple of tbsp. pesto, add meatballs, fresh basil, goats cheese and a handful lightly squeezed pickled fennel. Serve straight away.

Nutrition

Calories: 3088kcal | Carbohydrates: 107g | Protein: 125g | Fat: 240g | Saturated Fat: 64g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 138g | Trans Fat: 5g | Cholesterol: 983mg | Sodium: 36976mg | Potassium: 3575mg | Fiber: 34g | Sugar: 64g | Vitamin A: 1662IU | Vitamin C: 38mg | Calcium: 1154mg | Iron: 18mg