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.

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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.


Recipe Only: Pizza

Pancetta, Pesto, and Pomodoro Pizza

Jim Lahey’s No-Knead Pizza Dough – enough for 2 large pizzas or 4 small

  • 500 g all purpose flour
  • 1 g active dry yeast
  • 16 g fine sea salt
  • 350 g filtered water
  1. Combine all ingredients in a lidded bowl (I used a 4-litre plastic ice-cream tub) with your hands or a wooden spoon until no pockets of flour remain.
  2. Cover tightly and leave at room temperature to ferment for 18-21 hours depending on how warm your kitchen is. The dough is very forgiving, so don’t stress about the specifics.

Basil Pesto – makes about 1 cup

  • handful of almonds, toasted
  • 2 strips lemon zest
  • 2 tbsp roasted garlic, or substitute 2 fresh garlic cloves, chopped
  • 1 tbsp freshly grated parmiggiano reggiano
  • 120 g fresh basil, roughly torn
  • 1 tsp sea salt
  • few grinds black pepper
  • generous 1/2 c olive oil, plus more for sealing
  1. Place all ingredients in a blender and blend until finely textured.
  2. Spoon into a small mason jar and pour in more olive oil to fully cover the top. Seal with the lid and refrigerate. It will keep in the fridge for 2-3 weeks.
Pancetta, Pesto, and Pomodoro Pizza

Pancetta, Pesto, and Pomodoro Pizza – makes 1 pizza

  • 1/2 recipe No-Knead Dough (above)
  • 2 San Marzano tomatoes, fished out from the can
  • 8 cherry tomatoes, halved
  • 5 bocconcini, halved
  • 5 slices pancetta
  • 1 tbsp Basil Pesto (above)
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • finely shredded basil, to finish
  1. Preheat the oven to its highest setting or 525 degrees F. Place one rack as close as low as possible and the other as high up as possible. This will help you control the doneness of your crust and toppings later.
  2. Sprinkle a generous layer of flour all over a baking sheet and fold the dough gently (using more flour as necessary) to form a smooth ball.
  3. Stretch the dough out with your knuckles until it reaches the size of the pan. Fit it onto the floured pan. (This beautiful video will show you exactly what I mean.)
  4. Crush the San Marzano tomatoes between your hands and let the juices drip onto the pizza dough. Break the tomato into small pieces and dot them all over the stretched dough.
  5. Top with the bocconcini, cherry tomatoes, and pancetta slices in the order listed. Dot with pesto. Drizzle with olive oil, and season with salt and pepper.
  6. Bake on the bottom rack for 5-6 minutes, then transfer to the top rack to bake for another 6-7 minutes, or until the cheese is bubbly, pancetta is crisp, and crust is lightly blistered and deep golden.
  7. Top with shredded basil, slice, and serve immediately (with chili flakes if I may add).

Goes well with a massaged kale salad…in the next post!

In the comments below tell me: What are your favourite pizza topping combinations?

stubborn as crust

“Ideas are like pizza dough, made to be tossed around.”

– Anna Quindlen

In addition, the longer they ferment in your lukewarm cranium, the more mature and profligate they become. Whenever an idea is conceived, it takes its time with unabated liberality right up until its eventual delivery. This bubonic pie sort of matter was one such illumination.

But then of course whenever your brain finds something worth latching on to, demons creep in and dissuade you, telling you the most realistic stories on failure and how you must be crazy to dare an attempt. “You don’t have this, you don’t have that,” he says, “ It’s not going to work.”

Well, how about this: Get behind me, Satan! You are a stumbling block to me. I don’t have a stone oven, nor do I have a pizza stone. But the pizza’s right there.

Let you in on a few tips on how to get your oven to attain that high temperature, which is what most things boil down to anyway:

1. Blast that box. Most recipes call for a relatively timid 500 degrees F. However, most restaurants serious about their pies have specialized ovens whose internal temperatures range from the not-so-humble end of 1000 F to upwards of 1200 F (537 ~649 C). At home, the closest you can get would be to preheat your oven to the maximum baking temperature (mine goes up to 525 F). Keep in mind, broiling won’t do – you’re concern is with crisping up the crust, not reducing all those delicious toppings to sad little carbon lumps.

2. Don’t skip the oil. Huge thanks goes to water’s property of being unable of going past 100 degrees Celsius, which is roughly equal to 212 degrees Fahrenheit. Which means, simply cranking your oven to 525 degrees F will not cut it in terms of charring your pizza that’s only been dusted with flour. Yet, even bigger thanks goes to oil whose capacity to retain heat is at least twice as effective than water. Thus, the film of avocado oil (which is safe at higher cooking heats) will actually cause the moisture at the surface of the crust to quickly vaporize, and thereby dehydrate the surface. in short, minus the moisture, the dehydrated starches are now able to attain higher temperature, which results in gelatinization then caramelization. But that’s hardly relevant – the result is a light, crunchy exterior with a moist, springy interior.

But then again, all good things take practice – I’ve barely made it past my fourth pound of flour.

The kingdom of heaven is

like yeast that a woman took

and mixed into about

sixty pounds of flour

until it all

worked through the flour.

Matthew 13:33



Adapted from Jim Lahey’s “My Pizza”

Ingredients for the pizza dough for four pizzas:

250 g all purpose flour

1 g active dry yeast

6 g fine sea salt

175 g water

To make the pizza dough, mix together all ingredients in a large bowl, cover with a lid or damp towel and leave to rise at room temperature for at least 18 hours. Once it has doubles in size, punch it down and divide it into two equal portions. If your dough is sticky, simply dust with more flour. Shape into 2 balls with your hands and cover loosely again with a damp cloth to let it rise while you prep the toppings and preheat the oven.

Ingredients for topping the pizza:

olive oil for the pans

1 cup fresh o frozen blueberries

120 g fresh ricotta cheese (ask for a taste before buying it at the deli or cheese shop – you want it to taste creamy and sweet with a bit of pale nuttiness, it should not taste watery)

1 tbsp fresh thyme leaves

2 tbsp walnut oil

sea salt and freshly cracked black pepper

To make the pizza, preheat the oven to its highest possible setting – anywhere from 500 to 550 degrees F will do, but of course, the higher the better. Drizzle olive oil liberally on two baking sheets.

Now, stretch out the dough, which should be very soft and well dusted with flour. The way I do it is I start off by pulling it into a flatter shape, then I put the dough on my knuckles to stretch them gently by moving my knuckles away from one another and rotating the dough. If this sounds too complicated, you can just leave it on the counter and pull it in every direction to flatten it. There’s only one rule: don’t use a rolling pin – it will smush out all the bubbles in the crust and leave it hard and flat.

Transfer the stretched dough onto the baking sheets and scatter the thyme and blueberries evenly on each. Dot with chunks or ricotta, drizzle on the walnut oil, and season well with sea salt and lots of black pepper.

Bake for 12-14 minutes, or until the crust is puffed, blistered, and the blueberries have melted.

Serve with an arugula salad (toss arugula with balsamic vinegar and extra virgin olive oil then season with a bit of salt and pepper).