Hot Pink Cold Pizza

I’m heading to the gym, so no time to chat and lecture you on the dire state of the world. But eating a plant-based diet 80% of the time helps. Here’s a recipe that might makes it pretty fun. Did you know that the colour pink lowers aggression in those who see it? Be kind. Eat pink. Even better if it’s in pizza form.

Beetroot Hummus:

• 1 large garlic clove, finely grated
• 2 medium beets, roasted until tender
• Half a lemon, juice only
• 1/3 cup tahini
• 1 cup cooked chickpeas
• 1/2 tsp cumin seeds
• 1 tsp sea salt

In a small bowl, stir together the garlic and the lemon juice. Let sit for 5 minutes. This removes much of the garlic’s harsh pungency.

Add the garlic mixture to a high speed blender with all remaining ingredients. Blend on high speed until completely smooth. If the mixture is too thick, add a couple tablespoons of cold water at a time until the mixture runs smoothly.

Transfer to a sealable container and chill until needed.

Cider Pickled Raisins

• 2 tbsp golden raisins
• 1 tbsp apple cider vinegar

In a small bowl combine the raisins and vinegar. Microwave on high heat for 30 seconds. Stir and let cool.

Toasted Everything Bagel Dukkah

• 1 tbsp white sesame seeds
• 1 tbsp poppy seeds
• 1 tsp garlic salt
• 1 tsp dried granulated onion

In a small bowl, stir together all ingredients. Spread out onto a clean baking sheet. Bake at 400 degrees F for about 5 minutes, or until golden and fragrant. Cool completely before sealing in a jar. Keeps for up to 3 months.

Beetroot Pizza with Pickled Raisins, Toasted Everything Bagel Dukkah, Dill, and Shaved Radishes

• 1 pizza crust or large naan
• 1 recipe beetroot hummus
• 2 tsp toasted everything bagel dukkah
• 1 recipe cider pickled raisins
• 1 tbsp toasted pepitas
• 1 breakfast radish, thinly sliced
• Crushed coriander seeds, to taste
• Dill fronds, to garnish
• Good olive oil, to finish

Spread the hummus liberally onto the pizza crust. Sprinkle on the dukkah, raisins, and pumpkin seeds. Garnish with shaved radishes and dill. Finish with a generous drizzle of good olive oil and crushed coriander seeds. Slice and serve.