Chop brazil nuts in half and toast in a pan. Once they are golden allow them to cool.
While they are cooling slice the bagels in half and place on a baking tray.
In a food processor blend the beetroot, brazil nuts, garlic, rapeseed oil, salt, pepper, lemon zest and parmesan together to create the beetroot pesto.
Place the bagels in the oven for 3-5mins to very lightly toast.
Spread two of the bagel halves with the beetroot pesto and top with blobs of goats cheese.
Cut the fig into 6 slices and use a peeler to create parmesan shavings. Spread the other two halves with tomato puree. Top with rocket, and prosciutto, fig slices, parmesan shavings and a few rosemary sprigs.
Place back in the oven for 5-10mins.
To serve garnish the beetroot pizza with fresh basil leaves and add some more fresh rocket to the others.