Place the shop-bought pizza base on a baking sheet lined with baking paper
Spread all the basil pesto over the pizza crust
Dot with the quartered pickled baby beetroots and crumbled goat's cheese
Sprinkle over the shredded mozzarella, and a pinch of salt and pepper
Bake for around 10-15 mins, until the pizza crust is golden brown and crispy
Serve topped with plenty of fresh rocket
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A quick and tasty lunch idea that will keep you full until dinnertime!
1 shop-bought pizza base 2 tbsp basil pesto 3 quartered pickled baby beetroots 50g (2oz) crumbled goat's cheese 2 tbsp shredded mozzarella pinch of salt and pepper rocket
Time: 20 mins, Cooking time 15 mins Serves: 2 Nutrition: 578 cals, 23g Fat (6.5g Sat Fat)