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!