| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 240 |
| Fat | 6.9g |
| Saturates | 4.2g |
| Protein | 10.6g |
| Carbs | 32.6g |
| Sugars | 17g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to its highest setting with a baking sheet inside.
2
Spoon a little tomato sauce on the pizza base, being careful not to spread it all the way to the sides.
3
Spoon the ricotta over the sauce and top with the 4 thinly sliced beetroots and the halved baby tomatoes.
4
Place on the preheated baking sheet in the hot oven. Bake for 8-10 minutes or until the bases are golden brown and crisp and the cheese is bubbly.
5
Serve immediately scattered with basil leaves.
