Preheat oven to 220°C, and put a pizza stone (if you have one) or a baking tray in the oven.
Place the cream cheese, herbs, spring onion and half the lemon juice in a food processor. Blitz until smooth, remove and set aside.
Clean out the food processor and add the beetroot, the remaining lemon juice and the garlic, and blitz into a smooth sauce.
Add half the cream cheese mixture to the beetroot and mix well. Set aside.
Heat the oil in a large pot and fry the onion until soft and translucent. Add the can of tomatoes and the contents of the sachet of Knorr Naturally Tasty Spaghetti Bolognese and stir well. Cook for 1 minute then add the remaining cream cheese mix and stir again.
Roll out a piece of dough onto baking paper into your desired pizza shape and thickness. The baking paper will make it easier to transfer it to your pizza stone or baking tray.
Spread a thick layer of the tomato sauce on the base, sprinkle over mozzarella or cheddar, and top with slices of cabbage and more red onion slices
Place in the oven and bake until the cheese has melted, the cabbage is slightly charred and the crust is golden.
Top with the beetroot paste and serve immediately.