• 2 bagels
  • 30g brazil nuts
  • 250g beetroot (cooked not pickled)
  • 1 garlic clove
  • 1tbsp rapeseed oil
  • Pinch smoked sea salt
  • Grind black pepper
  • 1 lemon (zest)
  • 20g parmesan
  • 40g goats cheese
  • Fresh basil
  • 2tbsp tomato puree
  • 10g rocket
  • 2 slices prosciutto
  • 1 small Fig
  • 5g parmesan
  • Fresh rosemary


  • Pre heat oven to 200’c
  • Chop brazil nuts in half and toast in a pan. Once they are golden allow them to cool.
  • While they are cooling slice the bagels in half and place on a baking tray.
  • In a food processor blend the beetroot, brazil nuts, garlic, rapeseed oil, salt, pepper, lemon zest and parmesan together to create the beetroot pesto.
  • Place the bagels in the oven for 3-5mins to very lightly toast.
  • Spread two of the bagel halves with the beetroot pesto and top with blobs of goats cheese.
  • Cut the fig into 6 slices and use a peeler to create parmesan shavings. Spread the other two halves with tomato puree. Top with rocket, and prosciutto, fig slices, parmesan shavings and a few rosemary sprigs. 
  • Place back in the oven for 5-10mins.
  • To serve garnish the beetroot pizza with fresh basil leaves and add some more fresh rocket to the others. 

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