This may not be the neatest or tidiest pizza ever served up, but you will forgive it anything due to it's sweet onion jam, roasted vegetables, melted mozzarella and spicy dukkah! Last night I had to go to a school fundraiser for a wine evening - our team were the 'hippies' so I made a lovely big vegetable frittata topped with feta and cream cheese and spicy dukkah to take as my offering. With the left-overs I made pizzas for Henry (the almost 18-year old) and his friend the lovely Soraya. Well dayum the pizzas looked good! So good that I thought I would like to make them for dinner tonight. The quantities in the recipe will make two large or three medium pizzas and will easily feed 6 or 8 with a lovely big green salad.
OK - don't look down! Nooooo look back up - I do not want you to be put off by the long list of ingredients - very quickly before you decide this is all too difficult - if you are not up for some lovely time spent pottering in the kitchen you can use bought pizza bases, onion jam, pre-roasted peppers and dukkah and I will not bat an eye lid! For those hardy souls ready to take on the whole lot, rest assured that the left over dukkah keeps for eons and is the zappy bit of somethin' somethin' that will bring any Moroccan dish to life with a bit of extra spicy grunt and texture - soups, tagines, salads etc. Right lets get to it - pizza bases, onion jam, roasty vegetables, dukkah and more...
1/4 cup olive oil
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp runny honey
sea salt and freshly ground black pepper
2 medium eggplant, sliced and cut into 1 cm thick rounds
1/3- 1/2 cup olive oil extra
1 1/2 cups pumpkin, cut into 2-3cm cubes
1 large kumara or sweet potato, cut into 2-3cm cubes
2 large red (bell) peppers, roasted and cut into rough strips
Heat oven to 180˚C (350˚F). Mix oil, spices and honey together in a small jug. Put pumpkin and kumara into a large roasting dish, toss through the spiced oil, sprinkle with sea salt and freshly ground black pepper and roast until just tender, check by piercing with the tip of a knife, about 25 minutes. Leave to cool in lovely vegetable juices. When the vegetables are finished and cooling crank the oven up to 220˚C (425˚F) and pop in the red peppers. Bake for 20-25 minutes until blackening on the outside and smelling horrible - perfect. Put straight into a glass bowl or jug and cover with plastic wrap. Leave to cool for 15 minutes then peel off skin and cut into strips. While they are cooking heat 2 tbs of the extra olive oil in a large non-stick fry pan over a medium heat and cook eggplant in batches for 3-4 minutes each side until soft and well cooked through, adding more oil as you go if necessary cook a little longer, semi-cooked eggplant is awful!)
1/4 cup olive oil
3 large red onions, peeled and sliced
1 dessert spoon (big tsp/small tbsp) flaky sea salt
2 tbsp caster sugar
2 tbsp balsamic vinegar
Heat oil over a medium/gentle heat in a large heavy bottomed sauce pan. Cook onions for 20 minutes, stirring every once in a while, until soft and translucent. Add salt, sugar and balsamic vinegar, increase temperature to medium, and cook a further 10-15 minutes until the onions are richly coloured and delicious. Leave to cool in the pot then transfer to a container and store in the fridge. (I use this recipe all the time and add the onion jam to couscous, pasta, pizza and even on crostini with goat cheese or brie.)
Sarah's Walnut, Pinenut and Pumpkin Seed Dukkah:
1 cup walnuts
1/3 cup pumpkin seeds
1/3 cup pinenuts
1/3 cup sesame seeds
Seeds and spices:
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp fennel seeds
1 tsp freshly ground black pepper
1 tsp red chilli flakes
2 tsp flaky sea salt
1 tbsp black sesame seeds (optional)
I am taking some liberties with the labeling of nuts and seeds to make the instructions simpler...Heat the oven to 180˚C (350˚F). Put nuts on one tray and seeds and spices on another tray. Bake together in the oven for 10 minutes until nuts are lightly toasted and seeds and spices are fragrant. Cool on trays then put nuts in a food processor and grind seeds and spices in a mortar and pestle. Add seeds and spices to nuts and and pulse briefly so that they are all combined and the nuts are ground into chunks - I like them to have some texture, not be completely sandy butter! Add black sesame seeds and transfer to an airtight container then use for sprinkling on anything that takes your fancy.
4 cups 00 or high grade flour
1/2 tsp salt
1/2 tsp salt
1 1/2 cups tepid water
1 tsp runny honey
1 x 8g sachet dried yeast
3 tbsp olive oil
Mix flour and salt together in the bowl of a big mixer or a big bowl. Put water in a jug whisk in honey then gently stir in yeast and leave to sit for 5 minutes until the mix has a frothy top. Stir into flour with olive oil, then either mix by hand, or use a the mixer with a dough hook to bring the dough together and knead for 5 minutes (longer by hand - tip out of the bowl and give it at least 10 minutes of kneading!) until it is smooth and elastic. Put into a bowl greased with a little extra olive oil, cover with plastic wrap and leave to sit in a warmish spot for 45 minutes. Remove from the bowl and knock a bit of the air out, and knead a minute or two further. If the dough feels extra sticky, knead lightly on a floured bench or board until the flour is incorporated and the dough feels smooth and glossy.You can now use the dough or halve it and refrigerate it (for up to two days) until you are ready to use it. be aware that it will try and escape from it's plastic wrappings!
Useful for everything feta and cream cheese:
200g soft feta / goat cheese
250g traditional cream cheese
1 tbsp natural yoghurt
1 large or 2 small garlic cloves
Whizz all together and store in an airtight container in the fridge.
2/3 cup grated parmesan
220g buffalo mozzarella
1 small bunch fresh coriander
Very lightly oil 2 baking trays and preheat the oven to 220˚C (425˚F). Divide dough and roll out into two lightly floured oven-tray-sized pieces of baking paper - make sure they are not stuck to the bottom! Flip or slide bases onto baking trays and squish down to the pizza dough depth you like. On each pizza spread out a base of 3/4 cup feta and cream cheese. Top each with 3/4 cup onion jam, then load on pumpkin, kumara (sweet potato), red peppers and eggplant. Sprinkle with parmesan and break mozzarella into chunks and dot on top.
Pop pizzas in the oven, turn temperature down a tiny smidge then cook for around 20-25 minutes, or until golden based and bubbling topped. Leave to cool for a few minutes before cutting into wedges and serving with dukkah and fresh coriander for sprinkling. These are obviously vegetarian, but if you had any left over roast lamb lying around I would think it a very good option to add to the vegetables!