Sunday, 26 October 2014

Spring Pizza - Kale, Zucchini, Mushroom and Parmesan on a Rye Base

This is my green machine pizza. I am slowly, but surely mastering the art of pizza. The right base, the right sauce and the right toppings. Last night i catered for my uncle's 50th birthday and I made lots of different pizzas! It's hard to go wrong with a good ol' slice.
Lately, Kale has been a good friend of mine. I use it in my smoothies, eat it with my eggs in the morning and now, i top my pizzas with it.

The thing i love about this pizza is that it stays really juicy from the zucchini and mushrooms while the rye base is nice and nutty and crunchy. Frying the kale in coconut oil, tamari and garlic before putting it on the pizza is absolutely imperative to the flavour!

The Base
(Makes 2 pizzas)
1 1/2 cups. Rye Flour
1 cup. White Flour
1 tsp. Salt
1 3/4 tsp. Dried Yeast
1 tbs. Olive Oil
Luke Warm Water

Combine the flours and salt. In a separate bowl whisk the yeast in to the luke warm water and leave for 5  minutes.
Make a well in the flour mixture and add the yeast mixture and olive oil.
If you have a mixer with a dough hook, use that until the dough is combined, otherwise knead for 10-15 minutes. Place in an oiled bowl, cover and leave to rise in a warm place for half an hour to an hour.
Once your dough has risen, separate it in to 2 and roll out on a floured bench.

The Topping
1 cup Tomato Passata or 1 tin diced tomatoes (I like to cook up some garlic in lots of olive oil and reduce  my passata to a thick garlicy sauce!)
1/4 Bunch Kale
1 1/2 tbs. Coconut oil
1 tbs. Tamari
1 Clove Garlic
1 large Zucchini, sliced
6 Mushrooms, sliced
1 Handful Shredded Mozzarella 
3-4 tbs. Good quality grated or shaved Parmesan Cheese
1 tsp. smoked paprika
1/4 tsp. chili powder
Fresh parsley for garnish
Salt and Pepper

Coat your base in passata and sprinkle with mozzarella. 
Kale: In a frying pan, heat your coconut oil and tamari and fry garlic until soft, add the kale and fry until coated and slightly wilted. 
Zucchini: Brush each slice of zucchini with olive oil and sear on the bbq or fry until brown and slightly tender. 
Cover the base of the pizza with the fried kale and layer the zucchini and mushrooms on top. 
Season with salt and pepper and sprinkle with smoked paprika and chili and half of the parmesan.
Cook for 25 minutes or until dough is crispy and cheese has melted.
Before serving, sprinkle the rest of the parmesan on top and garnish with chopped parsley.

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