2 large pizzas
• 4 beetroot, peeled and quartered
• 30 ml honey
• 2 sprigs thyme, finely chopped
• 2 garlic cloves, finely chopped
• salt and freshly ground black pepper to taste
• ½ butternut, quartered
• 15 ml ground cinnamon
• 1 x rye roll dough (or shop-bought bases)
• 1 portion tomato base
• 4 wheels feta
Preheat the oven to 200ºC. place the beetroot in a roasting dish. Sprinkle over the honey, thyme and garlic. Season well with salt and pepper. Roast for 15 minutes. Remove the dish from the oven and add the butternut quarters. Sprinkle them with cinnamon. Return to the oven and roast for another 20 minutes or until the vegetables are soft. Divide the dough into 2 portions and roll out to a thickness of about 5 mm on a floured surface. place on a baking tray sprayed with non-stick spray. Divide the tomato base, beetroot and butternut between the two pizza bases. Dice the feta and scatter it over. Bake for 20 – 25 minutes until golden brown.