Beetroot & goats cheese filo pizza with mint salad

This is a great, easy filo pizza that is simple enough for a weeknight meal or serve it at a relaxed weekend brunch or get together.

Ive posted some variations at the bottom of the recipe – they are simple changes to make a variety of toppings for your filo pizzas.

Enjoy!

Beetroot & goats cheese filo pizza with mint salad

kitchenink

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Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Main Course

Cuisine Australian

Servings 4

Ingredients

  

• 3-4 beetroot trimmed
• 1 tbs olive oil
• 2 red onions thinly sliced
• 1 tbs fresh thyme leaves
• 75 g goats cheese
• 125 g creme fraiche
• 6 sheets filo pastry
• 1 1/2 tbs honey
• 1/4 cup toasted hazelnuts chopped
• 30 g baby spinach leaves
• 1/4 cup small fresh mint leaves

Instructions

 

• Cook beetroot in a medium saucepan of boiling water until tender. Drain. Peel and thinly slice.
• Meanwhile, heat oil in a medium saucepan over medium-high heat. Cook onion, stirring, for 15 minutes or until golden and lightly caramelised. Stir in three-quarters of the thyme. Season.
• Preheat oven to 200°C/180°C fan-forced.
• Combine goats cheese and crème fraiche in a small bowl. Season.
• Spray each filo sheet with oil and layer on top of each other. Lay into a 20 x 30cm slice pan, folding in ends. Prick base with a fork. Spray top with oil. Bake for 10 minutes.
• Spread goats cheese mixture over pastry base. Scatter with onions, then top with beetroot slices. Bake for 20-25 minutes or until golden.
• Drizzle with honey, then scatter with hazelnuts, spinach, mint and remaining thyme. Serve cut into pieces.

Notes

You can use pre-cooked beetroot if you prefer. If using beetroot from a bunch, reserve the small beetroot leaves and use them to garnish the pizza with the spinach leaves.

 

Just replace the beetroot with these other vegetables for some simple variations:

PUMPKIN: Replace beetroot with 400g peeled, thinly sliced, baked pumpkin. Bake pumpkin at 200C/180C for about 20 mins before using.

MUSHROOM: Replace beetroot with 3-4 large portobello mushrooms. Thinly slice and pan-fry with a couple cloves sliced garlic before using.

CARROT: Replace beetroot with 1-2 carrots that have been thinly sliced (cut into ribbons with a peeler).

SPINACH: Replace beetroot with 250g baby spinach leaves. Pan-fry with a couple of thinly sliced garlic cloves. Cool slightly. Squeeze out excess liquid then stir into creme fraiche mixture.

Keyword baking, cheese, pizza, tart, vegie

This recipe was originally created for Castle Towers Cooking School by kitchenink.