VIETNAMESE PIZZAS

SERVES 1 VIETNAMESE PIZZA

2 spring onions

2 carrots

1/2 bunch cilantro

1/2 bunch mint

2/3 cup (150 ml) coconut milk

1 tbsp. plus 1 tsp. rice flour

2 tsp. ground turmeric

2 tsp. nutritional yeast

4 sheets rice paper

2 tbsp. melted coconut oil

NUTRITIONAL VALUES

Calories: 181kcal
Fat: 5.6g (4.8g S.Fat)
Carbs: 30.9g
Protein: 2.7g
Sugar: 1g
Sodium: 56mg

METHOD

Chop the spring onions finely and grate the carrots finely. Remove the mint and cilantro leaves and finely chop them.

Combine the onions, carrots, and herbs with the coconut milk, rice flour, turmeric, and nutritional yeast.

Brush the rice paper sheets with oil on both sides and top with the topping.

Grill the pizzas for 3 to 4 minutes on direct heat until crispy, turning them around (not over!) frequently to prevent the rice paper from burning.

DEEP-DISH PIZZAS

SERVES 4 PIZZAS

FOR THE CRUST

2 cups (250g / 9oz) white spelt flour

1/4 tsp. salt

2 1/2 tbsp. olive oil

1/2 cup (120ml) water

FOR THE FILLING

3/4 cup (175g / 6oz) tomato passata or purée

2 1/2 tbsp. tomato paste

1 garlic clove

2 tsp. dried oregano

1 1/2 tsp. muscovado or dark brown sugar

1/2 tsp. salt

1/4 tsp. black pepper

10 leaves cavolo nero (lacinato kale)

EXTRAS

3 tbsp. olive oil

4 balls vegan mozzarella, sliced

NUTRITIONAL VALUES

Calories: 489kcal
Fat: 27.1g (6.5g S.Fat)
Carbs: 48.7g
Protein: 15.4g
Sugar: 2.7g
Sodium: 627mg

METHOD

Combine the flour and salt for the crust. Combine the oil and 1/2 cup (120 ml) water. Mix in the liquid, first stirring with a wooden spoon and then kneading well by hand. Place the dough in a bowl, cover, and refrigerate for 20 minutes.

Roll out the dough into four uniform pieces on a well- floured work surface.

To make the filling, combine the passata and tomato paste. Mince the garlic and combine it with the oregano, sugar, salt, and pepper in the tomato mixture.

Remove the stems from the cavolo nero and thinly slice the leaves. Combine them with the sauce.

With the barbecue lid closed, heat four 6- or 7-inch (16 to 18-cm) cast-iron frying pans over indirect heat.

Pour 1 1/2 teaspoons of oil into each pan. Line the pans with the dough, then top with the filling and mozzarella. Drizzle the remaining 1 tablespoon oil over the pies and bake for 15 minutes over indirect heat with the lid closed.

RECIPE NOTES

You can substitute other types of kale, bok choy, or spinach for the cavolo nero.

MELANZANA PIZZA BITES

SERVES 8 PIZZA BITES

1 large eggplant

4 tsp. sea salt

2 large beefsteak tomatoes

2 garlic cloves

4 balls vegan mozzarella

1/2 bunch basil

4 tbsp. olive oil

2 tsp. red pepper flakes

1 tsp. dried thyme

1 tbsp. coarsely ground black pepper

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 10.3g (2.8g S.Fat)
Carbs: 6.8g
Protein: 4.7g
Sugar: 3g
Sodium: 1035mg

METHOD

Cut the eggplant into 2 cm thick slices. Allow them to sit for 10 minutes with a teaspoon of salt. Then rinse and dry them under running water.

Slice the tomatoes into 1 cm thick slices, mince the garlic, slice the mozzarella, and remove the basil leaves from the stems.

Brush 2 tablespoons olive oil on both sides of the eggplant slices and season with the remaining 2 teaspoons salt, red pepper flakes, and thyme. Cover the slices with 2 or 3 basil leaves and garlic, followed by a tomato slice and mozzarella.

Season with black pepper and drizzle with the remaining 2 tablespoons olive oil over the pizza bites.

Cook the pizza bites for 20 minutes over indirect heat with the lid closed.

Serve with additional basil leaves on top.

PIZZA ARRABBIATA

SERVES 4 PIZZAS

FOR THE PIZZA CRUST

One 1/4 oz. (7g) packet active dry yeast

4 1/4 cups (500g / 18oz) white spelt flour

2 tsp. salt

1 2/3 cups (320ml) water

FOR THE CHILE MARINARA SAUCE

2 garlic cloves

1 red chile pepper, stemmed (seeded for less heat)

3/4 cup (175g / 6oz) tomato passata or purée

2/3 cup (175g / 6oz) tomato paste

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) agave nectar

1 tbsp. plus 1 tsp. dried oregano

2 tsp. salt

FOR THE FENNEL

1 fennel bulb

1 tbsp. lemon juice

1/2 tsp. salt

EXTRAS

20 Kalamata olives, pitted

1 handful fresh basil

4 tbsp. coarse-ground cornmeal

NUTRITIONAL VALUES

Calories: 1124kcal
Fat: 33.2g (3.6g S.Fat)
Carbs: 190.5g
Protein: 20g
Sugar: 35g
Sodium: 3221mg

METHOD

Spread the contents of a full chimney starter of briquettes over the charcoal grate to preheat the pizza stone. For 45 minutes, preheat the pizza stone. Fill the chimney starter with charcoal a few more times and add it to the barbecue, along with a few sticks of firewood if possible, and wait for another 10 minutes.

Stir the yeast into 1 2/3 cups (320 mL) warm water and set aside until the yeast has dissolved. Combine the flour, salt, and liquid in a mixing bowl. To make a smooth batter, stir with a wooden spoon.

Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.

Mince the garlic and finely dice the Chile for the marinara sauce, then combine with the remaining ingredients until smooth.

Thinly slice the fennel bulb, combine with the lemon juice, and salt, and rub the slices together with your hands.

Divide the dough into four equal pieces and roll each one out to make a pizza crust. Cover the crusts with the sauce and top with the fennel, olives, and basil leaves. 1 tablespoon cornmeal on the pizza stone, then place a pizza on it. Close the lid and bake on the grill over high heat. The pizza should take 4 to 5 minutes to cook at a temperature of about 300°C/575°F; if the temperature is lower, adjust the cooking time accordingly.

WHITE WILD MUSHROOM PIZZA

SERVES 4 PORTIONS

2 tbsp. olive oil, plus extra for brushing

8 oz (227g) white mushrooms, trimmed and sliced

3 large shallots, sliced

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 cup white wine

1 tsp. fresh thyme leaves, plus extra for garnish

1 tbsp. chopped fresh Italian parsley

8 oz (227g) wild or mixed mushrooms, trimmed and sliced

1 tbsp. cornmeal

1 lb (453g / 16oz) pizza dough

2 garlic cloves, minced

1/4 cup Mozzarella Sauce

Chili olive oil (store-bought) for drizzling

NUTRITIONAL VALUES

Calories: 696kcal
Fat: 48.5g (10.7g S.Fat)
Carbs: 55.1g
Protein: 10.4g
Sugar: 1.3g
Sodium: 982mg

METHOD

Pour 1 tablespoon oil in a medium skillet over medium- high heat, sauté mushrooms, shallots, salt, and pepper until mushrooms and shallots are soft and lightly browned. Reduce the heat to medium-low and cook until most of the liquid has evaporated. Remove from the heat and stir in the thyme and parsley. Season with salt and pepper to taste and set aside to cool slightly.

Reserve the skillet and transfer the mushroom mixture to a food processor. Pulse a few times until the mushrooms are finely chopped and have the consistency of a spread.

Heat the remaining tablespoon oil in the reserved skillet over medium-high heat and sauté the wild mushrooms until very soft. Set aside and season with salt and pepper.

Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Sprinkle with garlic, leaving a 3/4-inch border around the dish. Arrange the sautéed wild mushrooms on top of the pulsed mushroom mixture. Sprinkle with salt and pepper and bake for 15 to 20 minutes, or until the edges are golden.

Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Garnish with thyme and drizzle with chili oil.

CRUMBLED SAUSAGE & MOZZARELLA PIZZA

SERVES 4 PORTIONS

1 cup walnuts

8 oz (227g) sliced mushrooms

3 tbsp. all-purpose flour

1 tsp. dried basil

1 tsp. dried fennel

Pinch of crushed red pepper

1 tsp. sea salt

1 tsp. ground black pepper

1 tbsp. maple syrup

2 tbsp. olive oil, plus extra for brushing

1 tbsp. cornmeal

All-purpose flour for work surface 1 lb. (453g / 16oz) pizza dough

1 cup tomato sauce

Optional toppings: caramelized onions, fresh basil, sliced tomato 3/4 cup Mozzarella Sauce Crushed red pepper

NUTRITIONAL VALUES

Calories: 950kcal
Fat: 62g (11.4g S.Fat)
Carbs: 82.7g
Protein: 20.8g
Sugar: 4.6g
Sodium: 1053mg

METHOD

FOR THE SAUSAGE
In a food processor, combine walnuts and process until a fine crumbly meal forms. Add the mushrooms, flour, basil, fennel, red pepper, salt, pepper, and maple syrup and pulse for about 25 seconds, or until the mushrooms are finely chopped. Don't overprocess it; it should be crumbly and chunky.

In a large non-stick skillet over medium-high heat, heat the oil. Transfer the mushroom mixture to the pan and cook, turning frequently with a spatula and breaking up into medium-sized clumps, until evenly browned and crisp (about 15 minutes). Adjust the heat as needed, and if necessary, add more oil. Place aside.

Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Cover the dough with enough tomato sauce to leave a 3/4-inch border. Top with crumbled sausage and any additional toppings if desired. Bake for 15–20 minutes, or until the edges are golden. Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Season with red pepper before serving if desired.

FRENCH BREAD PIZZA

SERVES 4 PORTIONS

2 tbsp. olive oil

1 onion, thinly sliced

Sea salt

Freshly ground black pepper

1 tbsp. olive oil, plus extra for brushing

8 oz (227g) mushrooms, trimmed and very thinly sliced

5 oz (142g) baby spinach

4 mini sandwich rolls, halved (or about eight 4-inch pieces cut from a large loaf)

1 cup tomato sauce

1 cup kalamata olives, pitted and chopped

Crushed red pepper (optional for topping)

NUTRITIONAL VALUES

Calories: 327kcal
Fat: 20.1g (2.5g S.Fat)
Carbs: 33.7g
Protein: 8.3g
Sugar: 9g
Sodium: 1325mg

METHOD

FOR THE CARAMELIZED ONIONS
2 tablespoons oil in a large skillet over medium heat, sauté onion until soft and lightly caramelized, 20 to 30 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Set aside in a bowl, reserving the skillet.

FOR THE ASSEMBLING OF THE PIZZA
1 tablespoon olive oil, heated in the reserved skillet over medium-high heat Cook until the mushrooms are soft and most of the liquid has evaporated. Season with salt and pepper to taste. Cook until the spinach is wilted, about 5 minutes.

Preheat the oven to 230°C/450°F. Brush each piece of bread with oil on all sides and place cut side up on a large baking sheet.

Cover the bread with enough tomato sauce. Caramelized onions, mushrooms, spinach, and olives go on top. Season with salt and pepper and bake for 7 minutes, or until the edges are nicely browned. Season with red pepper before serving if desired.

BUTTERNUT SQUASH, CARAMELIZED ONION, & APPLE PIZZA

SERVES 4 PORTIONS

FOR THE ROASTED SQUASH

2 cups (1/2-inch) cubes peeled butternut squash

2 tbsp. olive oil

Sea salt

Freshly ground black pepper

FOR THE TOPPING

2 tbsp. olive oil

1 onion, thinly sliced

Sea salt

Freshly ground black pepper

1 apple, peeled and thinly sliced

5 oz (142g) baby spinach

FOR THE GARLIC WHITE BEAN PUREE

1 (15oz / 425g) can cannellini or other white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing and drizzling

1 tbsp. lemon juice

2 garlic cloves

1/2 tsp. dried thyme

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1 to 2 tbsp. water

1 tbsp. cornmeal

1 oz (30g) pizza dough

NUTRITIONAL VALUES

Calories: 1205kcal
Fat: 61.6g (12.5g S.Fat)
Carbs: 137.2g
Protein: 34.4g
Sugar: 11.8g
Sodium: 959mg

METHOD

FOR THE ROASTED SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Roast for 30 to 35 minutes, or until very tender when pierced with a fork, seasoning with salt and pepper. Set aside after removing from the oven.

FOR THE TOPPING
2 tablespoons oil in a large skillet over medium-high heat, sauté onion until soft and lightly caramelized, about 20 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Cook for 5 to 7 minutes, or until the apple is soft, adding more oil as needed. Cook until the spinach is wilted.

In a food processor, combine the beans, oil, lemon juice, garlic, thyme, salt, and pepper, and process until completely smooth. As needed, add more water.

Preheat the oven to 230°C/450°F. Brush a large baking sheet (approximately 9 x 13 inches) lightly with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Spread a thin layer of puree evenly over the dough, then arrange the squash and toppings on top. Drizzle with oil and season with salt and pepper.

Bake for 15 to 20 minutes, rotating halfway through, or until the edges are golden. Allow to cool for a few minutes before slicing.