X-treme Pizza

My boyfriend has an insatiable lust for food. His voracious appetite has never been satisfied – until tonight.

Because tonight, I made four pizzas and they ruined him. He seems to have slipped into a food coma. Moments ago I nudged him with my foot and his body appeared lifeless. I’m uncertain if he’ll recover – but that’s irrelevant! The most important thing is, I won.

The menu included;

• Lentil, mushroom and cashew pizza with sweet relish

• Herbed tomato, mushroom and pineapple pizza

• Nacho and corn-chip pizza, and

• Banana-raspberry pizza with nectarine and chocolate swirls (not low-sugar)

PIZZA BASE INGREDIENTS

3 teaspoons yeast
450g flour
1 teaspoon sugar
5 tablespoons oil
1/4 teaspoon salt
230ml water

PIZZA BASE INSTRUCTIONS

Bread maker – combine all ingredients, set bread maker to make dough.

In bowl – combine all ingredients (mix well), set in warm place for 2 hours until risen.

Once risen, you will be able to make two large, three medium-sized or four smaller pizzas with this; it’s a generous recipe. Cut the dough into sections, sprinkle surface with flour and roll each out.

Before topping your pizza blind-bake each base. Pop each in a hot oven for 5-10 minutes until the base puffs up a little. Pull it out, smooth it down, then top.

TOPPING INGREDIENTS

Lentil, mushroom and cashew pizza with sweet relish

For the pizza sauce mix tomato relish with chopped tomatoes, but drain most of the juice away first. Top with mushrooms, drained brown lentils (from a tin), cashew nuts, capsicum and spinach then drizzle generously with thinned tahini sauce and sprinkle with crushed pepper.

Herbed tomato, mushroom and pineapple pizza

For the pizza sauce mix drained, chopped tomatoes, garlic, onion, mixed herbs and tomato paste. Top with mushrooms, pineapple, capsicum, drained brown lentils (from a tin), drizzle generously with thinned tahini sauce and then sprinkle with crushed pepper.

Nacho and corn-chip pizza

For the pizza sauce mix chili-beans, red kidney beans and drained, chopped tomatoes, sprinkle crunched corned chips atop, along with thinned tahini sauce then serve, once cooked, with home-made guacamole.

Banana-raspberry pizza with nectarine and chocolate swirls

For the pizza sauce, blend two bananas (you can use frozen ones – once defrosted – but be sure to drain away excess moisture), with 2 teaspoons of raspberry jam and a teaspoon of vanilla. Top with nectarine, swirls of coconut cream, coconut cream melted with squares of dark vegan chocolate, dollops of raspberry jam and then sprinkle generously with cinnamon and icing sugar (otherwise known as confectioners or powdered sugar).

Bake each pizza until golden, serve while warm.

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