SLOW ROASTED BEETROOT, CARROT, RED ONION AND GOATS CHEESE WHOLEMEAL PIZZA WITH OAK SMOKED GARLIC

 

Packed with delicious slow roasted veggies for tons of flavour and goodness, finished with goats cheese for a delicious tang, we love this recipe on our wholesome wholemeal pizza dough. 

What you'll need... 

  • 1 ball of Northern Dough Co wholemeal pizza dough to make a 10-12 inch pizza (find it in the frozen aisle)  

  • 2x fresh whole raw beetroot (ideally different colours) 

  • 1x red onion, sliced into chunks from the root  

  • 2x carrots, cut into chunks 

  • 3x cloves of The Garlic Farm oak smoked garlic (or just garlic cloves if you can’t get hold of TGF) 

  • 1x tablespoon tomato passata 

  • ½ disc or log of goat’s cheese

  • Chilli flakes, to taste

  • Olive oil (garlic infused, if you prefer)

Pre-heat your oven to 190 degrees or the equivalent, and place the whole beetroot, carrots, onion and garlic cloves into a roasting dish and drizzle everything in olive oil before putting into the oven for 40-50 mins. Remove the veggies from the oven and turn your oven up, to its hottest setting. Roughly chop your veggies into equal pieces (if you’re using purple beetroot, it can be better to use gloves, so you don’t stain your hands). 

Lightly flour your worksurface, rolling pin (if using) and baking tray. Roll or stretch your dough to approx. 10-12 inches in diameter (this will give you a classic Neapolitan style thin and crispy pizza). 

Move your pizza base to the lightly floured baking tray, spread the passata across the surface, then scatter your veggies across the top, being careful not to overload as this can make the pizza too heavy. Add the goat’s cheese, then drizzle with olive oil and chilli flakes, if using. Place into the hot oven, and cook for 8-10 mins, until the dough is golden. 

Remove from the oven and leave to cool for 3-5 mins. As well as preventing burnt mouths, this also helps the pizza topping to ‘set’ and means your toppings won’t slide when you slice into it! Brush the edges with a little further olive oil if you want a rich dark crust. Slice, share and enjoy! 

We’d love to see your pizzas on our social media @northerndoughco please tag us in your delicious creations! 

Image by Robyn Swain Photography

Don't forget

  • Always flour your surface so you can easily roll out your dough

  • Move the dough to your pizza stone/baking tray before you top your dough

  • It’s good to be greedy, but make sure you don’t go over the top with your toppings, it’ll make your pizza soggy!