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Beetroot, potato and kumara pizza with rosemary
Beetroot, potato and kumara pizza with rosemary
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Prep Time:
45 minutes
Cook Time:
95 minutes
Total Time:
140 minutes
Rich garlic-infused cheesy sauce enhances rustic toppings.
Ingredients:
  • 2 desiree potatoes
  • 2 beetroot, trimmed
  • 1 kumara
  • 50g unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 60g sour cream
  • 185ml cream
  • 5.90 gm Dijon mustard
  • 80g parmesan
  • 2 Lebanese breads
  • 2 rosemary sprigs, leaves picked
  • 250g vine-ripened cherry tomatoes, halved
  • Balsamic glaze (see note), to serve
Instructions:
  • Preheat the oven to 200°C and prepare 2 baking trays with baking paper.
  • Individually wrap each beetroot in foil and gently drizzle 2 teaspoons of water over them. Seal the foil to create parcels and roast in the oven for 45-55 minutes until slightly tender. Let them cool, peel, and slice into 5mm thick pieces.
  • Boil the kumara and potatoes in a salted saucepan until slightly soft but still firm in the center. Drain, cool, then peel and slice into 5mm thick pieces.
  • In a saucepan over gentle heat, melt butter. Sauté onion and garlic until soft, about 5-6 minutes. Mix in sour cream, cream, mustard, and parmesan. Season with salt and pepper. Allow to cool off the heat before using.
  • 1. Begin by generously layering half of the cooled cream sauce on one Lebanese bread, then evenly arrange half of the beetroot, kumara, and potato slices on top. Sprinkle half the rosemary leaves and tomato, and season to your liking. Repeat the same process with the remaining Lebanese bread and toppings. 2. Drizzle each pizza with 2 teaspoons of oil before placing them on trays and baking for 15-20 minutes until they turn beautifully golden and crisp. 3. Finish off by drizzling the pizzas with the enticing balsamic glaze and serve promptly for a delightful culinary experience.

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