Ingredients
- 8-10 American Pecans
- Arugula leaves as required
- Ready-made whole wheat pizza dough as required
- 5-6 sundried tomatoes soaked in oil
- 2-3 garlic cloves
- 2 tsps parmesan cheese powder
- Salt to taste
- Black pepper powder to taste
- 2-3 tbsps extra virgin olive oil
- Whole wheat for dusting
- 4-5 cherry tomatoes, halved
- 4-5 yellow baby tomatoes, halved
- Feta cheese as required
- Black olive slices as required
- Red chilli flakes for garnish
- Micro greens for garnish
Process
- Preheat the oven at 200ºC.
- Put the American Pecans in a blender jar. Add sundried tomatoes, garlic, parmesan cheese powder, salt, black pepper powder, extra virgin olive oil and blend to a paste. Add ¼ cup water and blend to a fine paste.
- Knock back the pizza dough and knead it once. Take a portion of the dough and shape it into a ball.
- Dust the worktop with some whole wheat flour, place the dough ball on it and roll it into a thin rectangle sheet.
- Transfer the rectangle sheet on a baking tray, prick it all over with a fork.
- Apply a generous layer of the blended paste over the dough sheet and spread it evenly. This is the pizza base. Place it in the preheated oven and bake for 8-10 minutes.
- Bring the pizza base out of the oven, transfer on a serving board. Drizzle olive oil, arrange some arugula leaves, add some cherry tomatoes, yellow tomatoes, crumble some feta cheese over it. Sprinkle red chilli flakes, arrange some olive slices, garnish with microgreens, cut into wedges and serve.
