The moment I saw this recipe in the delicious magazine (August 2014) I knew I had to try it. I love beetroot and have been making the most of the fresh beetroot at the markets lately.
This recipe however uses the pre-boiled beetroots from the supermarket, so you can make it quickly all through the year.
Beetroot & Feta Filo Pizza (serves 2-4)
9 sheets filo pastry
1/4 cup (60ml) olive oil
1/2 cup (130g) basil pesto
2/3 cup (70g) grated mozzarella
250g cooked baby beetroots from the supermarket, cut into wedges
125g feta, crumbled
1/4 cup each flat-leaf parsley and mint leaves
2 tbsp pine nuts
To make the pesto, try this recipe for my easy basil pesto or you could of course just buy some, which won’t be as nice though.
Place a large baking tray in the oven and preheat to 220°C.
Place 1 sheet of filo on a piece of baking paper. Brush with olive oil and top with another sheet. Repeat until you have a stack of 9 sheets, then prick all over with a fork.
Spread with half the pesto and sprinkle over mozzarella, leaving a 2cm border around the edges. Fold in the edges to make a crust, carefully transfer to preheated tray and bake for 10 minutes or until crisp.
Top with beetroot and feta, season, then return to the oven for a further 5 minutes or until warmed through. Top with parsley, mint pine nuts and remaining pesto.
Recipe from delicious magazine, August 2014.