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Mediterranean Vegetable & Macadamia Pizza

Mediterranean Vegetable & Macadamia Pizza

Serves 4


Pizza dough
1 1/2 cups warm water
1 sachet dried yeast
pinch of caster sugar
4 1/2 cups plain flour, sifted
1 teaspoon salt
1/4 cup macadamia oil, plus extra for brushing

Macadamia pesto
300g semi-dried tomatoes
2 tablespoons macadamia oil
1 1/4 cups unsalted macadamias
2 teaspoons chopped rosemary
1-2 tablespoons of the semi-dried tomato oil

Pizza topping
macadamia oil for brushing
2/3 cup macadamia pesto
2 large red capsicums, roasted, skin removed and cut into strips
1 large eggplant, trimmed, cut into 5mm-thick slices
2 zucchini, trimmed, thinly sliced lengthways
180g bocconcini
1/2 cup unsalted macadamias
80g rocket leaves
pepper, for seasoning


To make the pizza dough
1 Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring the dough together in the bowl.
2 Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a bowl with oil. Add dough. Turn to coat.
3 Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size. Punch down dough with your fist.
4 Knead for 30 seconds or until dough is original size. Split the dough into quarters. Cover 3 portions with a damp tea towel. Roll out the other portion to 30cm long and 10-12cm wide.
5 Use your fingers to press the base, avoiding the edge, to make indents. This stops it rising in the centre. Repeat with remaining dough.

To make the pesto
1 Place the semi-dried tomatoes and macadamia oil in a blender and process until smooth.  Add macadamias, chopped rosemary and semi-dried tomato oil – start with 1 tablespoon first then if still dry add 1 more.
2 Pulse until the macadamias are chopped roughly and a pesto consistency is achieved.

To assemble the pizza
1 Preheat a chargrill on high heat. Lightly brush eggplant and zucchini with macadamia oil.
2 Cook for 3 to 4 minutes each side or until tender.
3 Preheat oven to 220°C fan-forced. Place pizza bases on baking trays. Spread a thin layer of pesto over each.
4 Top with grilled vegetables and capsicum.
5 Tear the bocconcini into small pieces and place on top of the vegetables.
6 Place the pizzas into the pre-heated oven and bake for 7-10 minutes. Add the macadamias and cook for a further 3-5 minutes or until bases are crisp.
7 Remove to a board, slice. Top with rocket and season with pepper. Serve.

The Carousel thanks Australian Macadamias for this recipe.

Written by TheCarousel

The Carousel is a health and wellness site.

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