Beetroot Pizza w. Meatballs
Beetroot Pizza w. Meatballs, Pickled Fennel & Broccoli Pesto
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
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.
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