A while ago now I visited Vegie Bar on Brunswick Street. I hadn’t been there in years, in fact not since I was a kid! Mum always used to take me there for lunch after we got our routine hair appointment across the road. Back in the day, Vegie Bar was located in a different position on Brunswick Street and they offered a slightly less sophisticated style of dining - albeit still classy for the majority of takeaway venues in that day and age. Instead of the standard menu and specials board they offer now, they had a simple bain-marie with only a few options for the day with the names and prices of the dishes written in chalk-pen on the glass. I was quite fond of their food, and I always opted for whatever eggplant and/or tofu dish they were serving (oh, and one of their lassis).
Anyway, I was quite surprised to see how the place had changed, both in location and style. The reason for all of this rambling about Vegie Bar is that I had a pizza there that day, and was really surprised and intrigued by it. It had a beetroot sauce on the base, with some greens and blue cheese for toppings. I made a mental note of the flavours and promised myself that I would recreate something similar at home. That is where this recipe came from! Please note that this is not the same pizza as the one I ate at Vegie Bar, it is simply inspired by it.
So enough of all that, here is the recipe!
- Beetroot pesto
- 6 slices of prosciutto, torn
- 200g goats cheese, crumbled
- 1 cup of baby rocket leaves
- Balsamic glaze*
- Basic pizza dough
- Preheat oven to 250ºC.
- Roll out a thin base of pizza dough.
- Spread a layer of beetroot pesto over the dough.
- Scatter prosciutto and goats cheese over the pizza.
- Cook pizzas for 7-10 minutes, or until base and prosciutto are crispy and cheese has melted.
- Arrange baby rocket leaves on top of pizza.
- Drizzle balsamic glaze over pizza, to taste.
- Serve! :)
* Balsamic Glaze: You can use store-bought balsamic glaze, but I find making it myself gives a more personalised flavour and is relatively simple to do. All you need to do is heat a rather large quantity of balsamic vinegar until it condenses into the consistency you desire. It can be quite time consuming, but you can store it for months. If you want to speed up the process a little, add in some raw/brown sugar or maple syrup. I used a combination of balsamic vinegars for mine to achieve the taste I wanted. Also keep in mind that once the mixture cools down it will become more viscous, so take the syrup off the heat when it is slightly runnier than you want.
Side note: The prosciutto I used here was from Istra Smallgoods in Musk (mentioned in a previous post on Daylesford) and the goats cheese was from Meredith Dairy. Of course you can use any brand of either of these, but I just thought I would mention it in case any of you were curious and also because I love using local ingredients !