To make this tastebud-jumping-for-joy meal you will need...
- 4 small uncooked beetroot (400g), peeled and sliced thickly
- 2 medium red onions
- 1 tbs of olive oil
- 2 tbs of red wine vinegar
- 1 tsp of brown sugar
- 2 cloves of garlic
- Thyme to sprinkle
- 100g of feta
- ½ cup, 140g, bottled pasta sauce
- 4 pocket pitas
- ¼ cup of finely shredded basil
Preheat oven to 200C or 180C on fanforced.
Combine the beetroot, onion, oil, sugar and garlic in lightly oiled baking dish. Sprinkle with thyme.
Roast uncovered for about 50mins, or until beetroot is tender, stirring halfway through the cooking time.
Spread pasta sauce over top of the pita bread, top with beetroot mixture and add some feta cheese on top.
Cover a baking tray with double thickness of lightly oiled foil, place pizzas on foil, and cook, covered on medium heat for about 5mins or until pizzas are heated through.
Top with basil, and voila, serve with salad!
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