Beetroot Pesto, Goats Cheese and Basil 
Prosciutto, Parmesan, Rosemary and Fig


2 bagels 
30g brazil nuts
250g beetroot (cooked not pickled)
1 garlic clove
1tbsp rapeseed oil
Pinch smoked sea salt
Grind black pepper
1 lemon (zest)
20g parmesan 
40g goats cheese
Fresh basil
2tbsp tomato puree
10g rocket
2 slices prosciutto 
1 small Fig
5g parmesan
Fresh rosemary 


Pre heat oven to 200’c
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.