Green Pizza with Guacamole, Veggies & Chickpeas
These gorgeous green pizzas are a fresh and tasty way to feed a group of hungry veggie-loving friends.
- Yields: 3 |
- Difficulty: a little effort
- Prep Time : 13:0 hours |
- Cook Time : 40 mins
500 g stone ground white bread flour
1 Tbsp (15 ml) salt
¼ tsp (1,25 ml) instant dried yeast
3 Tbsp (45 ml) Westfalia Lemon Flavoured Avocado Oil, for brushing
34 cm pizza stone or large baking tray
1 x 400 g tin chickpeas, drained and patted dry
1 tsp (5 ml) garam masala
salt and black pepper
200 g baby asparagus
¼ C (60 ml) Westfalia Lemon Flavoured Avocado Oil
3 x 200 g tubs Westfalia Plain Guacamole
1 C (250 ml) frozen peas, cooked according to the packaging instructions
40 g wild rocket, rinsed well
Dough Part 1
Add all of the dough ingredients, except the avocado oil, to a large mixing bowl and mix until there is no visible dry flour. Cover with clingwrap or a cloth and allow to prove at room temperature overnight or for at least 12 hours.
Dough Part 2
After 12 hours, turn the dough out onto a well-floured work surface and divide into 3 equal pieces.
Take one piece of dough and gently stretch it out with your hands into a rough square shape. Pull each side out slightly again, then fold the right piece over the centre of the dough then do the same with the left piece. Then pull the top out and fold it over the centre and then do the same with the bottom piece, so that you have folded the dough 4 times in an envelope pattern.
Flip the dough envelope over so that the seam is on the bottom and then shape the dough into a neat round ball with your hands. Place the dough ball onto a floured surface and then repeat the process until you have 3 dough balls.
Cover with a clean tea towel until you are ready to shape the pizzas.
Preheat the oven to 200 ºC.
Place the chickpeas onto a foil-lined baking tray and roast for 20 minutes. Remove the tray from the oven and drizzle the chickpeas with avocado oil and sprinkle with garam masala and salt and pepper. Use a spatula to toss the chickpeas to evenly coat. Return the tray to the oven and roast for another 15-20 minutes until golden and crispy.
Set a griddle pan over high heat. Drizzle the asparagus and baby marrow with avocado oil and season with salt and pepper. Grill the veggies until they are charred and softened, then set aside.
Dough Part 3
Preheat a pizza stone on the middle rack of the oven at max temperature for at least 30 minutes. If you don’t have a pizza stone you can flip a large baking tray over to create a good alternative. While the stone or tray is heating up, shape the dough.
Working on a floured surface, gently flatten your dough ball out with your hands, then pick it up and drape it over your knuckles. Gently rotate and work the dough over your knuckles to stretch it out evenly into a circle that is a little smaller than your pizza stone or baking tray.
Place the pizza base onto a wooden board that has been sprinkled with semolina flour to stop it from sticking – this will allow you to easily slide the pizza off and onto the baking tray or pizza stone. Brush the surface with about 1 tablespoon of the avocado oil and carefully slide the pizza onto the pizza stone. Close the oven door and bake for 3 minutes. After 3 minutes, turn on the grill and cook for another 2-3 minutes until the top is golden.
Carefully remove the pizza from the oven and place it onto a rack to cool. Switch the oven back to the original setting and give it 5-8 minutes to reheat. Repeat the process with the other two pizza bases. Allow each to cool completely.
Spread each pizza base with a generous layer of guacamole (1 tub per base) then top with grilled veggies and peas. Sprinkle with chickpeas, top with rocket and season with salt and black pepper. Cut into slices and serve.
Tip: to add an extra touch of flavour, drizzle with a little extra Westfalia Lemon Flavoured Avocado Oil when serving.