See note above recipe about making pizza dough. To make the dough put the flour, yeast and salt into a large mixing bowl. Add the water and olive oil and mix everything together with a wooden spoon. Cover the bowl with a tea towel and leave it for 10 minutes. Lightly oil your work surface, turn out the dough and knead it for just 10 seconds. Put it back in the bowl and leave it for another 10 minutes. Repeat this kneading and resting process twice more then leave it for an hour until it's risen in size by a half.
While the dough is rising make your beetroot pesto by placing all the ingredients into a food processor and pulsing until smooth. Grate the cheese and beat your egg.
Divide the dough into five pieces and freeze three of them as mentioned above for use another day. Shape the remaining dough into eight small balls with flour and leave to rest for 20 minutes.
Pre-heat the oven to 200°C (fan)/220°C/gas mark 7.
On a lightly floured surface roll out your dough into a circle. Place a large spoonful of the beetroot mixture into the centre and sprinkle over some of the grated cheese. Be careful not to overfill. Fold in half and press the edges together with your finger tips. Transfer to a baking tray and brush with the egg wash. Repeat with the remaining dough.
Bake in the oven for 15-20 minutes until golden brown. Serve with a green salad.