This vegetarian recipe is both wholesome and healthy.
Ingredients
Pizza dough
- 1 1/2 cups water warm
- 1 sachet dried yeast
- 1 pinch caster sugar
- 4 1/2 cups plain flour sifted
- 1 tsp salt
- 1/4 cup macadamia oil plus extra for brushing
Macadamia pizza pesto
- 300 g semi-dried tomatoes
- 2 tbsp macadamia oil
- 1 1/4 cups unsalted macadamias
- 2 tsp rosemary chopped
- 1-2 tbsp semi-dried tomato oil
Pizza topping
- macadamia oil for brushing
- 2/3 cup macadamia pesto
- 2 large red capsicums roasted, skin removed and cut into strips
- 1 large eggplant trimmed, cut into 5mm-thick slices
- 2 zucchini trimmed, thinly sliced lengthways
- 180 g bocconcini
- 1/2 cup unsalted macadamias
- 80 g rocket leaves
- pepper for seasoning
Instructions
Pizza dough
- Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring the dough together in the bowl.
- Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a bowl with oil. Add dough. Turn to coat.
- Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size. Punch down dough with your fist.
- Knead for 30 seconds or until dough is original size. Split the dough into quarters. Cover 3 portions with a damp tea towel. Roll out the other portion to 30cm long and 10-12cm wide.
- Use your fingers to press the base, avoiding the edge, to make indents. This stops it rising in the centre. Repeat with remaining dough.
Macadamia pizza pesto
- Place the semi-dried tomatoes and macadamia oil in a blender and process until smooth. Add macadamias, chopped rosemary and semi-dried tomato oil – start with 1 tablespoon first then if still dry add 1 more.
- Pulse until the macadamias are chopped roughly and a pesto consistency is achieved.
Pizza topping
- Preheat a chargrill on high heat. Lightly brush eggplant and zucchini with macadamia oil.
- Cook for 3 to 4 minutes each side or until tender.
- Preheat oven to 220°C fan-forced. Place pizza bases on baking trays. Spread a thin layer of pesto over each.
- Top pizza base with grilled vegetables and capsicum.
- Tear the bocconcini into small pieces and place on top of the vegetables.
- Place the pizzas into the pre-heated oven and bake for 7-10 minutes. Add the macadamias and cook for a further 3-5 minutes or until bases are crisp.
- Remove to a board, slice. Top with rocket and season with pepper. Serve.
Nutrition
Calories: 6103kcalCarbohydrates: 689gProtein: 168gFat: 330gSaturated Fat: 52gPolyunsaturated Fat: 20gMonounsaturated Fat: 214gCholesterol: 65mgSodium: 3311mgPotassium: 14685mgFiber: 98gSugar: 164gVitamin A: 12868IUVitamin C: 517mgCalcium: 1522mgIron: 67mg
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