1.Make pizza dough. Combine flour, yeast, sugar and salt in a medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
2.Meanwhile, preheat oven to 180°C/350°F.
3.Combine beetroot and 2 teaspoons of the oil in a small shallow baking dish, season; roast, uncovered, for 30 minutes or until tender. Remove from oven.
4.Increase oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.
5.Meanwhile, heat 2 teaspoons of the oil in a medium frying pan over medium heat; cook onion, stirring, until softened. Add vinegar and sugar; cook, stirring, 5 minutes or until liquid has evaporated and onion is caramelised. Remove from heat.
6.Divide dough in half; roll each half on a floured surface into a 30cm (12-inch) round. Place on trays. Spread bases with sauce; top with pizza cheese, fetta, beetroot, onion and nuts.
7.Bake pizzas for 15 minutes or until bases are browned and crisp.
8.Meanwhile, stir remaining oil and rosemary in a small saucepan, over low heat, for 2 minutes or until fragrant. Remove from heat; cool 5 minutes.
9.Serve pizzas drizzled with rosemary oil and topped with radicchio.
Both ’00’ flour and bread flour have a higher protein content than regular plain (all-purpose) flour and it is this extra gluten protein which gives bread their structure. Both flours are sold alongside regular flour in supermarkets.Note