Beetroot & Spinach Pitta Pizzas with Dill Pesto
30 minutes.
Makes 6
Ingredients
Pesto
25g Dill
100ml Olive oil
40g Pine nuts-toasted
75g Tomato puree
30g Tahini
1tbsp Lemon juice
Pizza
1 red onion (thinly sliced)
Spinach leaves (a handful)
250g Cooked beetroot
130g Plant-based Feta
Sea salt
6 Pitta breads
Method
Preheat the oven 220°c/428°F/Gas Mark 7
In a blender whizz together, dill, olive oil and toasted pine nuts. Season with lemon juice and sea salt . Set aside.
Put the pitta breads on a baking tray. Mix together tomato puree, tahini and water. Spread over the pitta breads.
Add spinach leaves, sliced red onion, sliced beetroot and plant based-feta cheese. Drizzle over a little olive oil.
Bake pizzas on the middle top shelf for 10 minutes.
Drizzle with the dill pesto and serve immediately