Beetroot, potato & kumara pizza with rosemary
two beetroots, trimmed
fifty grams unsalted butter
one onion, finely chopped
three garlic cloves, finely chopped
one quarter cup sour cream
three quarter cup pure thin cream
one teaspoon mustard
one cup finely grated parmesan
two lebanese breads
two rosemary sprigs, leaves picked
two hundred and fifty grams vine-ripened cherry tomatoes, halved
one tablespoon olive oil
balsamic glaze, to serve
one// Preheat the oven to two hundred degrees and line two baking trays with baking paper. Place each beetroot on a piece of foil and drizzle with two teaspoons water. Wrap beetroot in the foil and secure to make a parcel, then roast for about fifty minutes until almost tender when pierced with the tip of a knife. Remove from the oven and cool, then peel and slice five mm thick.
two// Place the kumara and potatoes in a large saucepan of salted, boiling water for fifteen-twenty minutes until starting to soften but the centres are still firm when pierced with the tip of a knife. Drain and cool. Peel and slice 5 mm thick.
three// Meanwhile, melt butter in a saucepan over medium-low heat. Add onion and garlic, then cook, stirring, for five-six minutes until softened. Stir in sour cream, cream, mustard and parmesan. Season. Remove from heat and cool completely.
four// Spread half the cooled cream sauce over one Lebanese bread, then top with half the beetroot, kumara and potato slices. Scatter with half the rosemary leaves and tomato. Season. Repeat with remaining Lebanese bread and toppings. Drizzle each pizza with olive oil, then place on tray and bake for fifteen-twenty minutes. until golden and crisp. Drizzle with the balsamic glaze and serve immediately.
Makes two pizzas.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily