Beautiful, delicious and full of veggie goodness. The beetroot bean dip working so well as a pizza base topping here - it’s hard to find something this dip isn’t good with! On top I'm using rainbow chard as it was available at the time, but you can always use cavolo nero or kale instead - any Winter green you can get your hands on will be perfect.

Enough for one pizza

Ingredients:

• 1 Luna & Fennel cauliflower-crust pizza base
• 150g beetroot cannellini bean dip (see recipe here)
• A few leaves of rainbow chard / cavolo nero / kale
• Handful of feta (regular or vegan)
• 1/2 small red chilli (depending on seed count & personal heat preference)
• Handful of hazelnuts

First make the beetroot spread and set aside. 

Cut the ends off the chard, wash the leaves and pat dry. Bunch them together and slice into 1cm thin strips. Sauté in a wok / frying pan with a little oil along with the red chilli (you don't want to end up with oily leaves here, just enough so that it doesn't stick) Season well, stir often for about 5 mins and remove from the heat.

Take the pizza base and using the back of a spoon spread the beetroot bean mix over the base and top with the sauteed chard. Pop the pizza in a pre-heated oven for a few minutes to heat up, then take the feta, break into small chunks and scatter over the pizza along with lightly some toasted hazelnuts. Serve with a squeeze of lemon juice (very important) and enjoy! So yum.