Beetroot Pizza With Beet Leaf Pesto

Ingredients

• 2 large beetroots with stems and leaves attached 180 ml (3/4 cup) warm water 1 teaspoon active dry yeast 350g (3 cups) plain flour (all-purpose) 1 teaspoon sea salt
• 2 large beetroots with stems and leaves attached
• 180 ml (3/4 cup) warm water
• 1 teaspoon active dry yeast
• 350g (3 cups) plain flour (all-purpose)
• 1 teaspoon sea salt
• 50g (1 cup packed) beetroot leaves (remove the larger pink spines for a greener-coloured pesto)
• 35g (¼ cup) pine nuts
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon lemon juice
• Zest of half a lemon
• 1 garlic clove, minced
• Pinch of salt and pepper
• 2 tablespoons olive oil
• 50g (1 cup packed) beetroot stems, chopped into 1 inch long pieces
• 180g (6 oz) goat’s cheese
• 75g (½ cup) olives (green or black) pitted
• 40g (? cup) sun-dried tomatoes
• 3 teaspoons capers
• 3 teaspoons olive oil
• Salt and pepper
• 3 large handfuls rocket (arugula)