Step 1

Place buckwheat in small heatproof bowl; cover with boiling water. Stand 30 minutes, covered. Rinse under cold water; drain.

Step 2

Combine the water, sugar and yeast in small jug, cover; stand in warm place about 10 minutes or until frothy.

Step 3

Combine buckwheat and sifted flours in large bowl. Add yeast mixture; mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in oiled large bowl. Cover; stand in warm place about 45 minutes or until doubled in size.

Step 4

Meanwhile, preheat oven to 220°C/425°F. Oil two large oven trays.

Step 5

Trim leaves from beetroot, wrap unpeeled beetroot in foil; place in small shallow baking dish. Roast beetroot 20 minutes. Add shallots to dish; roast about 30 minutes or until vegetables are tender. Cool 10 minutes. Peel beetroot; chop coarsely. Cut shallots into small wedges.

Step 6

Divide dough into four. Roll each piece into 15cm (6-inch) rounds; place on trays.

Step 7

Bake bases 10 minutes. Remove from oven; spread bases with paste, sprinkle with cheese. Bake about 8 minutes or until crisp.

Step 8

Top pizzas with beetroot, shallots and rocket. Season to taste.