Roasted beetroot and feta pizza

For a fresh, fabulous and easy mid-week dinner you can't go past these roasted beetroot, feta and rocket pitta bread pizzas. They're easy to throw together and simply delicious.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Roasted beetroot and feta pizza
  • 2 tablespoon olive oil
  • 1 kilogram raw baby beetroots, trimmed, peeled, quartered
  • 4 clove garlic, crushed
  • 2 teaspoon fresh thyme leaves
  • 4 large pitta breads (320g)
  • 1 cup (260g) bottled tomato pasta sauce
  • 200 gram feta cheese, crumbled
  • 20 gram baby rocket leaves


Roasted beetroot and feta pizza
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Combine oil, beetroot, garlic and thyme in medium shallow baking dish. Roast uncovered, about 20 minutes or until beetroot is tender.
  • 3
    Place pitta on oven trays; spread with pasta sauce. Divide beetroot mixture among pitta; sprinkle with cheese. Cook, uncovered, about 10 minutes or until pitta bases are crisp. Serve, sprinkled with rocket.


You could make individual pizzas by using pocket pittas, wholemeal English muffins or plain bagels. Canned baby beetroots won't work as well as roasted fresh ones for this recipe. If preferred, you could substitute goat cheese for the feta.

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