Pizza is one of those meals that almost all of us have positive associations towards. The mere thought can make us happy, as all food that we enjoy can.
Last week I finished the first semester of my Nutrition degree, a significant milestone for anyone and a huge one for me.
Four months of countless study hours, lectures, reading, note-taking, assessment and upheavel. It took me way out of my comfort zone and it challenged not only my intellect though my commitment, patience and every single paradigm I’ve come to live by.
In short, it was a period of immense growth and development. I feel proud as punch.
For sometime now I’ve felt that the rockier roads are the ones full of the most fruit, those that we learn the most from. Those that offer us more than we know is possible, if we’re willing to embrace it.
Yes, that’s the catch.
So that’s where I’m coming to you from today. Encouraging you to step outside of comfort and try something new.
Open yourself up to a new way, a new idea or possibility and I’ve got one right here for you.
This pizza recipe is for when you want to eat better than (various other unnamed pizza sources), are scared of making dough (don’t blame you there) or just any old time. Pizza is always a good idea.
Of course you can play around with your favourite toppings though please take my advice and don’t overcrowd the base. This isn’t about protecting our pizza reputation to the Italians, you know they laugh at us right with our pineapple and meatlover toppings?
This is however about the best possible result.
When putting this pizza recipe together I knew that a crispy base was key. Following that, a flavourful topping (we can do better than tomato sauce!) and complementary flavours that offer freshness, creaminess, texture and serious flavour.
Plus, as always I’m looking to cook once, eat twice.
This recipe includes wrap breads to enjoy as a sandwich the next day, baked pumpkin which you can easily double and add to countless other meals as well as my coriander pesto which works on just about anything and will store well in your fridge for a week plus.
As you’ll be buying the wrap bread, I strongly recommend a quality Lebanese wholemeal wrap bread. Most supermarkets, delis and produce stores will have an option or two for you.
This bread will crisp up beautifully for your pizza and as I said above, taste divine the next day when rolled with your salad for lunch!
- ½ butternut pumpkin
- 1 cup raw cashews
- 1 bunch fresh coriander (stems as well)
- 2 garlic cloves
- 1⁄2 cup macadamia/olive oil
- 1 teaspoon salt
- 1 lamb backstrap
- ½ red onion, sliced into rings
- 3 tablespoons pine nuts
- 3 wholemeal Lebanese wrap breads (look for quality and no artificial ingredients)
- ⅓ cup goat’s cheese
- ½ cup rocket
- ⅓ cup fresh mint, leaves picked
- Olive oil, to cook
- Salt and pepper
- Preheat oven to 175 degrees (electric)
- Peel pumpkin, remove seeds and cut into 5cm pieces
- Bake with olive oil, salt and pepper for 35-45 minutes
- Shake tray at 20 minutes, set aside once cooked
- Whilst baking, blend all pesto ingredients together in a food processor
- Reserve 6 teaspoons and store remaining quantity in an airtight container in the fridge for up to two weeks
- With 15 minutes remaining on the pumpkin, heat griddle or frypan over medium-high heat
- Add oil to cook
- Season room temperature lamb with salt and pepper
- Once pan is hot, add lamb and cook for 4 minutes per side for medium
- Whilst lamb is cooking with a few minutes remaining, add the onion and pinenuts to the pan and toss for a few minutes
- Once cooked, rest the meat for 4 minutes
- Set aside onion and nuts
- As lamb is cooking, spread 2 teaspoons of coriander pesto on each Lebanese wrap bread and crisp up in the oven for roughly 5 minutes
- Once all elements are prepared, layer the pumpkin onto the pesto base followed by thinly sliced lamb, the onion and pine nuts
- Crumble goat’s cheese over the pizzas and cover with fresh rocket and mint to serve
Gosh wholefoods rock. Yum!
Enjoy this pizza.