Beetroot Pesto and Courgette Pizza with Feta

Light and fluffy beetroot pizza bases spread thick with rich Vegan Basil Pesto and topped with charred courgette ribbons and feta cheese, these pizzas are naturally plant-based and so deliciously quick to make.

Being half Italian, it is in my blood to love pizza. In the same way, it makes me very fussy about the pizza that I eat – nothing compares to pizza in Italy, right? The smell of the dough as it bakes, the salty sweet tastes of the toppings and always with extra fresh basil and black pepper.

When I saw that Sacla’ had launched a Beetroot Pizza base, I knew I was in for something delicious. The Italian company specialise in bringing authentic Italian tastes, flavours and products to our supermarket shelves. Like a lot of us, they believe that pizza is a way of life!

Their Plant-Based Beetroot Pizza Bases are a delicate purple colour as they are made with 25% vegetables for extra flavour and all-round goodness. They are rolled, stretched and baked directly in Piemonte in Italy and come ready to shower with your favourite toppings. The key is to have fun and experiment… one of the best nights at home is pizza night and my pizza is always generously topped with vegetables! You can find the pizza bases in ASDA in the UK and on the sacla.co.uk website.

This Vegan Beetroot, Pesto, Courgette and Feta Pizza is my favourite way to present these Beetroot Pizza Bases, but have a look at more recipe inspiration on the Sacla’ Website. 

This pizza is: 

• Light and fluffy
• Delicious with Vegan Basil Pesto 
• Packed with colour and texture
• Topped with salty vegan feta cheese
• Piled high with fresh herbs
• Simple to make
• Ready in less than 20 minutes
• Naturally vegan and made from plant-based ingredients

These pizza bases really are made from plant-based ingredients which makes them even tastier – and you can have a healthy, joyful plant-based meal with family. As well as wheat, water, yeast, sunflower oil and salt, they are packed with 25% beetroot and that’s it. They bake so beautifully meaning you have a crisp yet fluffy base and that traditional crunchy crust (perfect for dipping in more Vegan Basil Pesto!).

For this Vegan Beetroot, Pesto, Courgette and Feta Pizza we only need a few ingredients:

• Sacla’ Plant-Based Beetroot Pizza Bases: the essential part of the recipe.
• Sacla’ Vegan Basil Pesto: this adds so much flavour and it tastes so fresh it’s as if you made it yourself.
• Courgette: make sure to slice these thinly or I like to use a vegetable peeler to peel them into thick ribbons.
• Feta cheese: I love the salty crumbly nature of feta cheese and make sure your one is dairy-free and plant-based. You could also use another cheese, if you prefer. Note that other cheeses may benefit from being baked with the pizza toppings so add those with the Pesto.
• Fresh tomatoes: for a pop of colour and sweet Italian flavour, I love to add some freshly chopped cherry tomatoes for the last few minutes of the baking time.
• Fresh basil: an essential topping for any pizza that I eat.
• Fresh rocket: or you could add some watercress or spinach for an extra boost of greens.

The rest is up to you! Play around with any additional toppings that you like as well. I love to add the tomatoes, but you can skip those or add some mushrooms, caramelised red onion, red pepper… there is no limit to your imagination and this Vegan Beetroot, Pesto, Courgette and Feta Pizza. 

I also must add that even if you aren’t usually a beetroot lover, you’ll love the pizza bases. While the beetroot lends a gorgeous colour, the flavour isn’t overpowering and just works so beautifully to add a subtle earthy and sweet tone to a traditional wheat base.

If you are looking for more ways to use these Sacla’ Plant-Based Beetroot Pizza bases, how about:

• Topping with my Homemade Cashew Cheese
• Spreading thickly with my Smoked Paprika Hummus
• Spreading the base with olive oil, baking and serving with my Vegan Chilli Pesto Traybake
• Using them to top with Hummus, Vegan Basil Pesto and Tomatoes
• Baking the bases, chopping them up and adding them to Herby Hummus and Kale Panzanella Salad

Vegan Beetroot, Pesto, Courgette and Feta Pizza

• Servings: 2-4
• Time: 20 minutes
• Difficulty: easy
• Print

Light and fluffy beetroot pizza bases spread thick with rich Vegan Basil Pesto and topped with charred courgette ribbons and feta cheese, these pizzas are naturally plant-based and so deliciously quick to make.

Ingredients

• 2 x Sacla’ Plant-Based Beetroot Pizza bases
• 150g Sacla’ Vegan Basil Pesto
• 1 courgette, thinly sliced or in ribbons
• 80g cherry tomatoes, halved
• 50g feta cheese, or more to taste
• Fresh basil
• Rocket leaves
• Black pepper
• Chilli flakes

Directions

1. Char-grill the courgette: grease a grill pan with some oil and add the courgette ribbons or strips into the hot pan. Allow to cook through until charred and flip over to char the second side. Work in batches and repeat to cook all the courgette.
2. Preheat the oven to 200Fan/220*C and prepare 2 baking trays with parchment paper.
3. Spread the Sacla’ Beetroot Pizza Bases with the Pesto and bake for 5 minutes. Now add the courgette and tomatoes and cook for another 3-4 minutes until warmed through.
4. Serve topped with the feta, some fresh basil and rocket leaves and some black pepper and chilli flakes, if desired. Eat straight away, although it is delicious cold too.

I look forward to hearing what you think of this recipe for Vegan Beetroot, Pesto, Courgette and Feta Pizza so please let me and Sacla’ know what you think in the comments below. Also, we love to see your creations so tag us in any of your pizzas!

p.s. this post was made in partnership with Sacla’ and all opinions are my own. I love the brand and am only too happy to support them!