Recipes — pizza RSS

Simple Tapenade Pizza

YIELD: Dough Makes 4 Pizzas (4-6 Servings) PREP: 40 mins COOK: 25 mins READY IN: 1 hr 5 mins Simple and rustic....just how pizza should be! Ingredients 7 Grams Dried Yeast Pinch Salt Pinch Sugar 20 Grams Safflower Oil 2 1/2 Cups Warm Water 2 Cups Organic, Wholemeal Flour Plus Extra for Dusting 1 Cup Eggplant and Olive Tapenade (recipe is in my 'Vegan Essentials E-book) 4 Roma Tomatoes Sliced Thinly 1/2 Green Capsicum Julienned 1 Spanish Onion Sliced 1 Cup Fresh Basil Extra Virgin Olive Oil to Serve Instructions Dough: Whisk the yeast, salt, sugar, oil and water together Sift in the flour and stir until just combined Tip onto a floured surface and knead for 2-3 minutes, until smooth and stretchy Cover in a lightly oiled bowl and place it somewhere warm to rise; about 30 minutes When...

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Kale, Mushroom and Roasted Beet Pita Pizza

YIELD: Serves 2 Easily Doubled (2 Servings) Don't be scared to try kale on pizza- its incredible! Ingredients 2 Large Beetroots Peeled & Quartered 1 Garlic Clove 1 Tbsp Lemon Juice 1 Tsp Cumin Powder 1 Tbsp Good Quality Olive Oil 1 Tbsp Vegan Sour Cream 1 Tsp Safflower Oil 2 Cups Mushrooms Peeled & Sliced 1 Large Red Onion Sliced 2 Cups Kale Finely Chopped Wholemeal Pita Bread Instructions Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft Unwrap and allow to cool before handling Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency; set aside Heat safflower oil in a heavy bottomed pan Sauté onions for 10-15 minutes until they begin to caramelise then add the mushrooms and...

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