Category: BREADS

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

No Fuss No Knead Focaccia Recipe … bread is love and this is a fine example! There are times you need comfort that only a simple, fuss free home made bread can offer, this is that recipe! A simple one bowl, hand mixed dough, rested overnight, that is bursting with flavour when baked the next day, bread doesn’t get better than this.

I absolutely love no knead breads and this is my current favourite. There’s something addictive about freshly based focaccia and even though it tastes really nice the next day too, there’s barely ever any left over. This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.

Look at it and you’ll know what I mean. Each bite is full of flavour and enticing. For someone who mostly shares dessert recipes, it might come as a surprise to you dear reader, but my heart is 100% savoury.

There is nothing I enjoy more than a moreish home baked bread – Turkish Lamb & Purslane Pide, No Yeast Pizza, savoury crackers etc. Throw in some garlic and rosemary and you have my attention, 100% of it!! My Cheesy Garlic, Walnut & Rosemary Soda Bread  is another bread that screams love!

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is as simple as stirring together the ingredients in a bowl, covering the bowl with some clingwrap and leaving it to slow rise overnight in the fridge. It’s a great make ahead no knead bread option because the next day this simple bread demands very little of your attention, and yet yields the most delicious end product.

I used bits and bobs of left over flour for the recipe. I also added my favourite ingredients to add delicious taste notes – fried garlic, chopped walnuts and snipped fresh rosemary. Walnuts are possibly my most favourite nuts to use and I use them often! I’m making this focaccia again very soon with red Leicester cheddar and home made jalapenos, probably walnuts too. The focaccia bakes well and slices well too, with the best little pockets of air!

These are my favourite kind of bakes and I find them sooooooo satisfying. I’m always torn between making a fougasse or focaccia because I love them both. The focaccia won this time. Let’s see which bread I bake next. For now, I hope you enjoy this fuss free no knead Focaccia with walnuts, garlic and rosemary. It is my current favourite bread!

Bread Recipes
Recipes with Walnuts
Savoury Recipes

Do tag me on Instagram at Passionate About Baking or drop a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

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No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving and very delicious too. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.
Course Appetiser, Breakfast, Side Dish, Snack
Cuisine Italian
Keyword baking, bread, eggless, focaccia, one bowl, yeast
Prep Time 15 minutes
Cook Time 25 minutes
Proofing 12 hours
Total Time 12 hours 40 minutes
Servings 4 people

Ingredients

Focaccia

  • 200 g all purpose flour {maida}
  • 50 g bread flour {or use 250g all purpose flour}
  • 1/2 tsp salt
  • 3/4 tsp yeast instant
  • 1/2 tsp baking powder
  • 1 cup water warm
  • 6-8 tbsp extra virgin olive oil

To top

  • Walnut halves, sliced garlic, fresh rosemary, Maldon sea salt

Instructions

  • Stir together in a bowl until all the water has been absorbed. Clingwrap the bowl and place it in the fridge overnight.
  • Take the bowl out of the fridge and leave it at room temperature for an hour. Oil your hands before you handle the dough since it will will feel quite loose and hydrated.
  • Add in a tbsp of extra virgin olive oil, fresh chopped rosemary sprigs and fried garlic slices and gently fold the dough somewhat like you would fold sourdough. Repeat 3-4 times. Finally, bring into a ball, tucking the edges underneath.
  • Line a 6" round baking tin with parchment and grease the sides with butter / ghee.
  • Add a tbsp of extra virgin olive oil to the base and place the dough in the tin, folded side underneath. Cover lightly with the clingwrap. Leave for 1-2 hours.
  • Preheat the oven to 210℃.
  • Pour over another 1-2 tbsp extra virgin olive oil over the top and poke your fingertips across the surface to make deep indents all the way down.
  • Drizzle with more extra virgin olive oil if desired, and top with roasted walnuts, fresh rosemary, sliced garlic and Maddon sea salt.
  • Bake for 20-25 minutes until the focaccia is well risen and the top is light golden brown. Slide a sheet of foil over the top if the walnuts are getting too dark.
  • Cool in tin for 30 minutes, then demold and cool.
  • Serve warm or at room temperature.

Notes

You can use 1 tsp dried yeast in total with no baking powder.
You ca also use 250 gm all purpose flour and no bread flour, or 250g bread flour only.

Best Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette

The Best Roasted Pumpkin & Sundried Tomato Pizza Galette … this vegan savoury bake hit the ball out of the park. It has everything good about it, and is the easiest to make. Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie?

My love for pumpkin is quite well known, and come fall, that’s one of my favourite ingredients to work with. I’ve done a ton of sweet bakes and desserts using pumpkin. This was my first savoury bake, and it turned out amazing!

If you’re scared of the ‘yeast monster‘ like I once was, fear no more because Urban Platter has you covered. Your search for good quality dependable yeast ends here. Your search for the most delicious pizza galette also ends here. The ingredients are sponsored by the brand, and everything they do screams good quality.

blob:https://passionateaboutbaking.com/ff87d10f-b0ab-49a1-aac6-413943e107cf

Everything that went into this pizza galette made the bake a winner. Honestly in love with each one of these ingredients Beginning with the active dry yeast from Urban Platter. The 00 pizza flour, the fried garlic bits, the extra virgin olive oil, the sun dried tomatoes and vegan mozzarella created magic!

I’ve broken the steps down for you quite simply, shared in the video above. It’s still very warm here these days, so the water was room temperature to control the yeast activity. Use tepid water if the weather is cold, but do make this. It’s simple, it’s free form, needs no special equipment and is a treat!

 

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Best Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette

The Best Roasted Pumpkin & Sundried Tomato Pizza Galette ... this vegan savoury bake hit the ball out of the park. It has everything good about it, and is the easiest to make. Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie! I used ingredients from Urban Platter here.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

Pizza dough

  • 2 cups pizza 00 flour
  • 2 tsp active dry yeast
  • 2 tbsp fried garlic
  • 1 tsp dried mixed herbs
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 5 tbsp extra virgin olive oil
  • 3/4 cup warm water

Roasted Pumpkin filling

  • 500 g pumpkin/peela kaddu diced
  • 1 cup walnut halves
  • 1 large onion sliced
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried herbs
  • 1 tsp red chili flakes
  • 1/2 tsp jaggery powder
  • Salt to taste
  • 1 tbsp fried garlic bits

Other filling

  • 1/2 in jar sun-dried tomatoesoil
  • 100 g vegan mozzarella
  • Few sprigs fresh basil
  • 1 tbsp fried garlic bits

Instructions

Pizza dough

  • Add all ingredients to the bowl of a stand mixer or a large bowl and knead to a smooth elastic dough.
  • Transfer the dough to a lightly oiled bowl, cover with clingwrap or a kitchen towel and leave to rise until double, an hour or two.

Roasted Pumpkin filling

  • Toss everything but the fried garlic together to mix well.
  • Bake at 180C for 30 minutes, stirring once or twice until the pumpkin is fork tender.
  • Stir in the fried garlic. Cool filling.

Assemble

  • Preheat the oven to 190C.
  • Divide into 2. Roll one half into a 12" round circle. Leaving an 1.5" border, add the filling beginning with oven roasted pumpkin, walnuts and onions, then sun dried tomatoes, vegan mozzarella and fresh basil. Fold the edges over to make the sides, pressing gently into place. Sprinkle over fried garlic bits.
  • Transfer to a cast iron skillet or baking tin.
  • Bake for 30 minutes until light golden brown and puffy.
  • Rest for 15-20 minutes, then slice and serve.

Quick No Yeast Garlic Pizza, or just ‘simple quick no- planning required’ pizza.

No Yeast Garlic Pizza … the simplest and one of the most quick pizzas I’ve ever made, and I’ve made a few! This one is part wholegrain, requires no yeast and therefore barely any proofing/rising time!

I’ve had a ton of no yeast pizza dough requests in the past month. With pantry supplies like yeast running thin as we stay under #lockdown, ordering in currently not the most popular choice. Also, I do know that for some taming yeast is not always easy. It was frightening for me when I first used yeast years ago.

This Cheesy Garlic, Walnut & Rosemary Soda Bread above is another quick ‘No Yeast’ bread I recently shared. Breads like these are great for beginners, as also great if you don’t have the time to go through a lengthy process, or simply just don’t have the luxury of time to wait for the dough to proof.

Limited time on hand to experiment and kids at home definitely needs a quick pizza recipe. It tasted as good as it looks and was ready in next to no time.

Since I’ve baked for years, I always have yeast on hand, still do. My current sourdough obsession has seen me feeding starters and trying to figure out wild yeast.

However, I’d completely forgotten the ease of a ‘simple quick no- planning required’ pizza.

We really enjoyed this a few days ago and received so many requests for the recipe when I shared it in stories on Instagram. Sharing the recipe for all those of you who messaged me there, and for you too.

I’ve included my way to a pizza sauce too, even though there are a million ways to get there. Also a quick vinegared chili recipe to top your pizza with if you don’t have jalapenos on hand. I prefer these to the jarred jalapenos in any case.

I also sometimes do these really quick mini pizza bites and am torn between which is more fun, the large pizza or these little babies!

And of course, this cast iron wok to bake pizza in has been my best buy from @amazonindia #NOTSPONSORED. I love the cast iron pan to bits as it goes easily from the stove top to the oven. I use it for just about everything. Brownie cookie tarts, mini stove top pizza bites, stir fried veggies, browned onions, oven roasted okra from Ottolenghi, fried chicken… You name it, it’s in my pan!

I hope you are keeping well. We’re in this together and that’s the only thing that keeps us going. Take care! #staysafe#stayhome

Catch me on Instagram if you’re there. 

Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

Cast Iron Skillet – Link here

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No Yeast QUICK Garlic Pizza

No Yeast Garlic Pizza ... the simplest and one of the quickest pizzas I've ever made! It's part wholegrain, requires no yeast and therefore no proofing/rising time! Also in notes, an oven roasted tomato pizza sauce if you're looking for inspiration. 1 X 12-14" pizza
Keyword eggless, homemade
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 people

Ingredients

  • 1 cup all purpose flour {maida}
  • 1/2 cup whole wheat flour/aata
  • 1/2 cup quick cooking oats
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 4 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 3/4 -1 cup Water

Instructions

  • Place everything but the water in bowl of stand mixer {or in a large bowl} and mix evenly. Add about 3/4 cup water, and begin kneading to bring together a soft and elastic dough. Add more water as required. I kneaded it for about 7 minutes in my stand mixer.
  • Turn into a lightly oiled bowl and form a smooth ball. Cover with a damp cloth and rest for 20-30 minutes.
  • Preheat the oven to 220C/200C if using a tray
  • Roll out to about a 12" circle. I placed the ball of dough into my 12" cast iron skillet (parchmen lined) and gently pushed it outwards with my fingertips to make the base, pushing slightly up at the edges. Drizzle with a tbsp of extra virgin olive oil and bake the base for about 20 minutes.
  • Top with your favourite pizza sauce, toppings of your choice, then scatter over grated mozzarella.
  • Return to oven and bake for about 15-20 minutes until the top is lightly coloured and the cheese melted.

Toppings

  • I blanched cauliflower and broccoli florets for 2 minutes and drained. Used them with sliced onions as topping since that is all I had on hand. Once baked, scatter over vinegared fresh chilies.

Oven roasted tomato pizza sauce

  • Half the tomatoes and put them facing upwards into a baking dish {I do a large batch}. Add cloves of washed unpeeled garlic, sprigs of fresh rosemary {or dried}, sliced onions. Drizzle over with extra virgin olive oil, Himalayan pink salt & pepper. Since these are local tomatoes from my little patch, they are quite watery. I covered the baking dish with foil and slow cooked them for an hour. {I normally do this while the oven is preheating for sourdough bread}. Once cool, remove the skins of the tomatoes and cloves and reduce the sauce on the stove top, breaking the tomatoes with the back of the spoon as you go. If your tomatoes are plum or roma, you could skip this step. We are looking for a chunky sauce which isn't watery. Cool and store refrigerated in a glass jar.

Cheesy Garlic, Walnut & Rosemary Soda Bread … quick breads that spell comfort

Cheesy Garlic, Walnut & Rosemary Soda Bread … comfort in these unsettled times. There are a few things that bring greater comfort and small joy than anything chocolate or fresh home baked bread.

Chocolate, I have you covered. Plenty on my feed. It’s time today for bread. Quick, simple hearty bread which requires little planning, no rising and almost offers almost instant gratification! Well in the sense, the wait is just for the bread to bake, for the oven to do its magic. Oh,did I tell you it’s 50% wholegrain too?

It’s been a while since I shared bread here on PAB, even though I do bake a loaf now and then. It’s usually a yeasted bread, a rare sourdough {though I’ve killed my starter now}, and then this!

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as “baking soda”, or in Ireland, “bread soda”) is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. 

For those of you who are terrified of yeast or simple don’t have active yeast at home, this is a nice way to begin. This is also the easiest bread for the novice home baker, a bread that boosts confidence and makes home smell like heaven!

For times like these, please bake bread. I promise you this bread as is, OR generously slathered with butter, or then simply dipped in a good extra virgin olive oil, is therapeutic.

If you have some left over, simply toast it, and right, just slap on some butter and enjoy. Maybe serve soup on the side? Else dice up any leftover bread, toss in extra virgin olive oil, toast it in the oven till crisp on the edges and make a salad.

Even though the bread isn’t airy and light, it still hits the right spot. And that’s just what we need these days, right?

I’ve customised the bread to my favourite ingredients with add ins as I went along. Garlic tops my list of favourites, rosemary because my 3 tiny plants are showing signs of survival, walnuts because they are my absolute favourite tree nut to use in sweet & savoury bakes.

Baby Bell cheese because I had some lying the fridge and threw it in as an afterthought. Cheese makes everything better! You could use any semi soft cheese – edam, mozzarella or then even cheddar. I think an apple wood smoked cheddar would be really good here too!

Catch me on Instagram if you’re there. 

Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

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Cheesy Garlic, Walnut & Rosemary Soda Bread

This quick and easy, and absolutely delicious Cheesy Garlic, Walnut & Rosemary Soda Bread uses basic pantry staples and is ready to be mixed and baked in next to no time. With a 50% wholegrain dough that needs no rising/leavening time, it's a fast track way to comfort! Use add in flavours you like, or just bake as is, then slice and enjoy! Recipe can be easily doubled though the baking time will increase.
Keyword baking, eggless, homemade
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 people

Ingredients

  • 130 g whole wheat flour/aata
  • 130 g all purpose flour {maida}
  • 1/2 teaspoon rock salt
  • 1/2 teaspoon baking soda
  • Rosemary sprigs
  • 4-5 cloves garlic minced
  • 1/4 cup walnuts toasted, chopped
  • 2 small rounds Baby Bell cheese quartered {or any semi soft cheese/mozzarella}
  • 50 g unsalted butter cold
  • 200 ml cultured buttermilk {plain chaach}
  • Pink rock salt to sprinkle over

Instructions

  • Preheat the oven to 215°C.
  • Mix together the flours, salt, and baking soda in a large bowl. Stir in rosemary, garlic, walnuts.
  • Add the butter and rub into the flour mixture with your fingertips until it resembles bread crumbs.
  • Make a well in the center of the dry ingredients and pour the buttermilk 3/4 of amount into the flour mixture.
  • Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. (Flour in different places reacts differently to added liquid).
  • Turn onto a floured work surface, scatter the cheese and gently bring the dough together into a round 4-5".
  • Score the top with a cross. Add toppings if you like, sprinkle a little pink rock salt over it.
  • Place in a round baking tin, cast iron skillet on a square of parchment. Bake for 15 minutes, then turn down the oven to 200°C and bake for another 30 minutes until golden brown and risen. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.

Baking | Olive Oil Walnut Garlic Rosemary Foccacia … bread of life

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning

This Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour, topped with everything I love and more. To get an even heartier bread, you could even double the toppings, maybe knead in some extra walnuts, olive and cheese through the dough after the first rise. These are thoughts that race through my head as I write, things I would definitely consider doing for my next artisan loaf. I know that will be sooner than later!

That’s just how good this bread was. As you might have noticed, I’ve been baking a lot more artisan bread of late. The recent Cheese Garlic Rosemary Eggless Brioche is another great bread, almost similar flavours, though that was cheesy good to the core! Then of course another favourite, the Wholewheat Garlic Oat Soda Bread, rustic, moorish, earthy and wholegrain. While kneading dough is therapeutic and a lot of fun, I think I’ve become a little lazy.

I find myself turning to the trusted stalwart on my counter, the Kitchen Aid Stand Mixer. That paired with the great quality bakeware they offer makes the whole process so pleasing, so fuss free. Baking bread  is something I’m doing more and more, often wholegrain, sometimes part wholegrain. With dough making sorted out, the mixer kneading in the background, I reach out to flavours my bread might like.It’s often fresh herbs as they grow in my little patch, especially rosemary, as long as it lasts. This past harsh summer killed one of my two precious little plants; the second is kind of surviving. The other thing I like to add is nuts, walnuts in particular. Drizzled with olive oil, they toast up quite beautifully on top of the bread. The rest is pretty optional, whatever catches my eye really. Olives, sun dried tomatoes, mature cheddar, garlic, garlic greens, finely sliced mushrooms, sunflower seeds etc.Use herbs and nuts of your choice, play around with ingredients, but do make this. I think a sweet version with saffron and pistachio might work great here too. Maybe a grape foccacia. The recipe  results in a light, airy, easy to form bread, a dough which behaves beautifully if kept in the fridge overnight as well. Plenty of good quality extra virgin olive oil is key for a Olive Oil Walnut Garlic Rosemary Foccacia like this.

Nothing like  a bowl of salad and a crust of artisan bread. Once the weather gets cooler, maybe some soup to complete the meal. Until then, we’re just happy to keep it light with the Olive Oil Walnut Garlic Rosemary Foccacia & a Roasted Beet, Chickpea, Red Onion, Walnut Salad.

Note: The beautiful ceramic ware is from a local ceramic artist, Anumita Jain, from Delhi. You can find her at A Clay Story. I think you’ll see a lot more of her art in my frames now, like in the Eggless Wholegrain Almond Jaggery Oat Cookies featured above {recipe coming soon}. Her pottery is very inspiring.

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Olive Oil Walnut Garlic Rosemary Foccacia

Nothing better than fresh home baked bread, and this Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour. The Kitchen Aid Stand Mixer and their great quality bake-ware make baking breads so therapeutic, so fuss free. Use herbs and nuts of your choice, play around with ingredients, but do make this.
Course Appetiser, Snack
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 2 loaves

Ingredients

Starter

  • 1 cup warm water
  • 1 tsp honey
  • 1 tsp dried active yeast

Garlic Rosemary Dough

  • 2 cups plain flour
  • 1/2 cup wholewheat flour
  • 2 tbsp extra virgin oilve oil
  • 4 cloves garlic minced
  • 1 tsp dried rosemary
  • 1 tsp rock salt

Topping

  • 1/2 cup walnut halves roughly broken
  • 1/4 cup green olives/ sliced
  • Few sprigs fresh rosemary
  • Himalayan pink rock salt
  • Extra virgin olive oil to drizzle over

Instructions

Starter

  • Place warm water, honey and yeast in bowl of stand mixer. Stir and leave for 5-10 minutes.

Garlic Rosemary Dough

  • Add remaining ingredients to bowl of KA stand mixer fitted with dough hook. Stir to mix on speed 2, then knead for 5-7 minutes on speed 4 until the dough is smooth and elastic. Add a few spoons of wholewheat flour if the dough is too wet, or a tbsp or two of water if too dense. We are looking for a soft dough.
  • Form into a ball, drizzle over with a little olive oil, cover the bowl with cling-wrap or a wet kitchen towel. Leave to rise in a warm, draft free place for an hour or two until doubled.
  • Preheat oven to 200C.
  • Divide dough into 2, knock back a little and make 2 balls. Flatten gently into the base of a lightly oiled round baking tin. I used the Kitchen Aid non stick 9" pie pan. All their bakeware is excellent.

Topping

  • Make indents into the surface, generously pour over extra virgin olive oil, allowing it to get into the indents.
  • Scatter fresh rosemary, walnuts, olives and Himalayan pink rock salt over the top.
  • Drizzle a little more extra virgin olive oil over.
  • Leave covered with a kitchen towel until the oven preheats.
  • Bake for approximately 30 minutes until golden brown and done. Serve warm or at room temperature.

Baking | Simple Straightforward Delicious 100% Wholewheat Pizza … #cleaneating

“I want to live in a world where the need for pizza belittles that of war.”
Jason Barnett

100% Wholewheat Pizza … nothing else. Simple, clean, quick, delicious and versatile. As I mentioned recently, I have a few good to go recipes that I hold in my head. Most involve eye balling, throwing into the KitchenAid stand mixer rather rapidly, mixing in all at once, and then leaving the yeast to rise to the occasion. Life gets tiring at times with so much going on. For times like those, simple is best. If it can go wholegrain, even better.

There’s nothing to this recipe. In line with my recent experiments, I use cultured buttermilk {available as plain chaach in the local market} to knead the dough as a substitute to water. Chemistry falls flat with me, schooling largely forgotten, but possibly yeast with the added culture does work in there to allow for a quick rise. You could add a spice blend, minced garlic or herbs to the dough as well. I added a dash of Genoa to perk up the grilled vegetables for the topping, the topping inspired from Epicurious. I’m giving away a set of spice blends away here, so you can try and enter if you like. The spice blend paired well with the vegetables and herbs. Worked a charm. Bland vegetables like eggplant and mushrooms take really well to added flavours. Just herbs, garlic and lime also work really well.

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100% Wholewheat Pizza

Simple, quick, fuss free, this 'loaded with goodness' 100% Wholewheat Pizza will keep the young and old all happy. Base done, fix the toppings as you like, else there is a recipe below. Recipe can be easily doubled.
Course Appetiser, Main Course, Snack
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

100% Wholewheat Pizza

  • 1 cup wholewheat flour
  • 1/2 tsp salt
  • 1 tsp yeast
  • pinch sugar
  • 125-150 ml cultured buttermilk tepid
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp Himalayan pink rock salt

Topping

  • 3-4 long eggplants sliced
  • 10-15 button mushrooms quartered
  • 3-4 cloves garlic sliced
  • 2 tsp fresh herbs
  • Juice of 1/2 lime
  • 1 tbsp Sprig Genoa spice blend
  • 1 tbsp extra virgin olive oil
  • 1 tomato chopped into 1/2" bits
  • 1/2 cup sweet corn
  • 4 tbsp jalapeno cream cheese
  • 4 tbsp pizza sauce
  • 200 g mozzarella

Instructions

100% Wholewheat Pizza

  • Place everything except buttermilk in bowl of stand mixer. Stir on low speed for 3 seconds, with knead hook attached. Begin pouring in the buttermilk, a little at a time, till you get a soft dough that begins to comes together.
  • Increase the speed and knead for 7-8 minutes on speed 5 until you get a smooth elastic dough. Add a little more buttermilk f the dough is dry, or some more flour if the dough is too wet. {Every brand of four has a different absorption capacity. I usually eyeball the amount.}
  • Transfer to an oiled bowl {or leave in in the KA bowl like I do}, cover with cling-wrap and leave in a draft free place to rise for an hour, until doubled. {You can also leave it in the fridge overnight for a slow rise}

Topping

  • Toss the eggplant slices with 1/2 tsp salt, and leave in colander for 30 minutes. Squeeze out excess water, then toss with mushrooms, spice blend, garlic, lime, olive oil and fresh herbs.
  • Grill in hot oven for 10 minutes then leave to cool.
  • Toss tomatoes with freshly chopped mint and basil and some salt, Place over a colander to allow excess water to drain out. Mix into the grilled vegetables.
  • Preheat the oven to 180C.
  • Divide the dough into 2 or 4 as desired.
  • Roll out quite thin {we like thin crust pizzas}, or as thick as you like. Brush with extra virgin olive oil, and lightly sprinkle with Himalayan rock salt.
  • Place of a parchment lined baking tray and bake for 15 minutes until golden brown. Cool a little.
  • Assemble
  • Give the base a drizzle of extra virgin olive oil, then a smear of cheese spread, followed by one of pizza sauce.
  • Top with the grilled mixed vegetables and sweet corn, grate over mozzarella.
  • Bake for 10 minutes in a hot oven just until the cheese melts and the vegetables get warmed through.
  • Garnish with chili flakes, fresh herbs. Serve immediately.
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