Probably my favourite pizza visually and it's also totally delicious. I'm using rainbow chard here as it was available at the time, but you can always use Tuscan cavolo nero or kale instead - any Winter green you can get your hands on will work well.

The pizza base is my signature cauli-crust - watch this space for how you can get your mits on it soon…

Enough for one pizza


  • 150g beetroot cannellini bean dip (see my recipe here)

  • A few leaves of rainbow chard / cavolo nero / kale

  • Handful of feta

  • 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.