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