Well, well, it is undeniable, summer is over in New Zealand. It is already the middle of autumn. The last summer veges slowly but surely disappear from the shelves and my garden. But there are still a few tomatoes and basil plants that deserve some attention and love 🙂
So I decided this will be the dish with which I say good-bye to summer and its beautiful fruits and veges. Instead of a cheesy sauce I topped it with freshly made basil pesto. This makes for a rather beautiful flavour combination. Oh, basil and tomatoes, how I love thee!
This pizza is rather crispy. If you are into doughy and thick pizzas, you better stop reading here 😉
For 2 pizza you’ll need:
For the crust:
1 1/2 cups (200g) sunflower seeds (soaked in filtered water for a few hours then drained)
1/2 cup (70g) buckwheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup water
some extra flour for dusting (I prefer rice flour)
For the topping:
1 1/2 cup passata
1-2 garlic cloves, minced
1 teaspoon thyme
1/2 teaspoon freshly ground black pepper
salt to taste
a few tomatoes, sliced
some extra basil leaves for garnish
For the basil pesto:
2 handful of fresh basil leaves
1/2 cup sunflower seeds (soaked in filtered water for a few hours then drained)
7 tablespoon olive oil
1 garlic clove, minced
1 tablespoon yeast flakes
salt & pepper to taste
1. For the pizza sauce, add passata, thyme, garlic, pepper and salt to a small bowl, stirring it to mix.
2. Preheat the oven to 200°C. Rinse and wash the sunflower seeds in a fine colander, let drain properly.
3. In a medium sized bowl, mix the dry ingredients for the crust (buckwheat flour, baking powder, salt) I like to sift it into the bowl through a sieve to have it extra fine without crumbles.
4. Take approx. half of the sunflower seeds and blend them with 1/4 cup water to a relatively fine paste. Add to the bowl with the remaining whole sunflower seeds and mix well.
5. Spread a baking tray with some parchment paper and place half of the dough on it. Sprinkle with some of the extra flour and spread it evenly across the tray with your clean hands.
6. Then scoop half of the pizza sauce on the dough, spreading it evenly. Add the toppings. Bake in the oven for approx. 10 minutes or until golden brown. Depends on oven type!
7. For the pesto, blitz the basil leaves with the olive oil and sunflower seeds. Add the minced garlic cloves, yeast flakes and salt & pepper to taste.
8. When the pizza is crispy and slightly browned on top, take it out of the oven and put a few dollops of basil pesto onto it before serving. Garnish with chunks of fresh basil leaves.
…and if you have any questions or comments, I’d love to hear from you 😉