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BUTTERNUT, BEETROOT AND FETA PIZZA

Enjoyed hot or cold, this vegetarian salad topping is healthy, deliciously crunchy and full of flavour! We’ve pimped salad, our way!

BUTTERNUT, BEETROOT AND FETA PIZZA

Enjoyed hot or cold, this vegetarian salad topping is healthy, deliciously crunchy and full of flavour! We’ve pimped salad, our way!

BUTTERNUT, BEETROOT AND FETA PIZZA

Enjoyed hot or cold, this vegetarian salad topping is healthy, deliciously crunchy and full of flavour! We’ve pimped salad, our way!

How many people does it serve?

This should be an easy question to answer, but in South Africa, it’s complicated, due to our colourful multi-cultural rainbow nation.

  1. In an Anglo Saxon household, each pizza/meal should feed between 4 to 6 guests.
  2. In a Mediterranean, Ethnic or African home it could feed as little as 1 to 3 people for a single meal as food needs to be experienced in large quantities.
  3. If you’re of Scandinavian extraction, each meal could last you a month!

Then we need to look at your emotional state, as that is a determining factor when dealing with quantities.

  1. Have you had a terrible day with your boss?
  2. Did you fight with your spouse?
  3. Are your kids driving you insane?
  4. Is your wi-fi slower than the Groot Trek?
  5. Is the lockdown getting to you?
  6. Did that hot guy from the gym eventually whatsapp you?
  7. How are you doing with those skinny jeans?
  8. Is your mother-in law doing what mother-in laws do?
  9. What season of Game of Thrones are you watching?

All these contributing factors could influence the amount you will choose to eat; Ranging from “just a slice/bite” to “call in the kitchen Calvary we’re going down babies”!

How many people does it serve?

This should be an easy question to answer, but in South Africa, it’s complicated, due to our colourful multi-cultural rainbow nation.

  1. In an Anglo Saxon household, each pizza/meal should feed between 4 to 6 guests.
  2. In a Mediterranean, Ethnic or African home it could feed as little as 1 to 3 people for a single meal as food needs to be experienced in large quantities.
  3. If you’re of Scandinavian extraction, each meal could last you a month!

Then we need to look at your emotional state, as that is a determining factor when dealing with quantities.

  1. Have you had a terrible day with your boss?
  2. Did you fight with your spouse?
  3. Are your kids driving you insane?
  4. Is your wi-fi slower than the Groot Trek?
  5. Is the lockdown getting to you?
  6. Did that hot guy from the gym eventually whatsapp you?
  7. How are you doing with those skinny jeans?
  8. Is your mother-in law doing what mother-in laws do?
  9. What season of Game of Thrones are you watching?

All these contributing factors could influence the amount you will choose to eat; Ranging from “just a slice/bite” to “call in the kitchen Calvary we’re going down babies”!

FOR THIS QUICK RECIPE YOU WILL NEED

SHOPPING LIST

  • 1 x Ital Pizza Classic Bases
  • 1 x punnet store bought pre-boiled beetroot
  • 1 x packet butternut cubes
  • Olive Oil
  • 1 x packet rocket
  • 1 x pomegranate tub
  • 1 x packet sunflower seeds
  • 1 x tub feta or a small block of feta
  • Sherry Vinegar
  • Salt and pepper

QUANTITIES OF INGREDIENTS

  • 85 gr x raw cubed butternut, which you will boil
  • 85 gr x raw beetroot, which you will need to boil. If you buy store-bought, pre-cooked, cut it up into cubes and use about 65 gr.
  • 65 gr x feta cubed
  • 1 x handful rocket
  • 1 x tbsp. sherry vinegar (use balsamic or white vinegar if you don’t have sherry vinegar)
  • 1 x sprinkle of sunflower seeds
  • 1 x sprinkle of pomegranate seeds
  • Drizzle of olive oil
  • Salt and pepper to taste

NB: REMEMBER, IN THIS RECIPE YOU ARE MAKING A SALAD, SO THERE IS NO NEED TO BE PEDANTIC ABOUT QUANTITIES. USE YOUR EYES AND TASTE, AS YOU WOULD WHEN MAKING YOUR OWN SALAD.

METHOD

HOW TO PREPARE YOUR SALAD PIZZA TOPPING

  1. Firstly, in a medium pot, boil your butternut cubes till soft.
  2. If you’re not using store-bought pre-cooked beetroot, wash the beetroot bulbs, cut off the leaves and place in a pot with boiling water. About 30 min to an hour.

Once the beetroot is soft ( use a fork to pierce) remove the skin and cut into cubes. Make sure you have covered your table counter with plastic, ‘cos let me tell you that beetroot, once cooked, bleads everywhere! We suggest you buy the readymade, pre-boiled, it’s far easier and there is no mess!

OPTION 2 | PREPARING BEETROOT AND BUTTERNUT

Instead of boiling, you can also roast the butternut and beetroot in the oven with a drizzle of olive oil. That would take about an hour in a pre-heated oven 180 deg. This way the veggies become beautifully crunchy. But this will work if you’re not pressed for time.

  1. Brush your frozen pizza base with a drizzle of olive oil and season with salt and pepper and bake for 10 to 12 minutes in a pre-heated oven, 200 deg.
  2. Once your butternut and beetroot are ready, drizzle with olive oil and season with salt and pepper and set aside. You will have noticed that we haven’t mixed the beetroot and butternut yet. We will only mix once we’re ready to place on the pizza, otherwise the beetroot will coat the butternut in its distinct colour.
  3. Now, in a bowl add a handful of rocket, the sunflower and pomegranate seeds, the cubed feta, the sherry vinegar, a drizzle of olive oil, salt and pepper to taste, toss and set aside.
  4. Now back to the oven, your pizza base is ready. Allow the pizza to stand for 2-3 minutes before topping.

LET’S TOP BABIES!

  1. Mix the butternut and beetroot and place on pizza base, making sure they’re evenly distributed.
  2. Now add the rocket and feta salad…

And your pizza is ready! It’s that easy! Cut into slices to share or eat by yourself. A wholesome vegetarian meal exploding with flavour!

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