Dumpling Month Part 3 – Spicy Eggplant Dumplings

Vegan

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Brace yourselves for the most amazing dumplings so far! (Possibly the best dumplings…I’ve ever eaten!) Seriously. I made these, I ate one, I died. They are so. yummy. I made thirty that first day, I very nearly ate thirty in that same day.

The filling is just spicy eggplant fried until soft. There’s a dumpling place near my uni that has eggplant dumplings as one of the vegetarian options, and they’re so awesome. I have a theory that eggplant is kind of a magical vegetable. How does it become so good when you cook it? Have you ever tried to eat raw eggplant? It’s disgusting. But cooked eggplant is like a whole different universe.

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Apologies for the horrendous photos today! I’ve been trying to not get so hung up on photos recently because that’s the major blocking point for so many of my posts. I always feel like if the photos aren’t up to scratch I can’t post it at all, but that’s silly right?! RIGHT?! (You’re all looking at your screen and these horrendous pictures thinking no Lilli…just no…)

Regardless what they look like, these are definitely the favourite dumplings so far. They are also basically the easiest, with hardly any ingredients. You can buy pre-made dumpling wrappers, or you can make your own. Pick your own adventure. Just make sure your eggplant is 100% cooked before you fill the dumplings because it won’t cook anymore when you’re steaming them. Enjoy!!!
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Eggplant Dumplings:
Makes 30
Filling inspired from this recipe
1 large eggplant, cut into 1 inch wide strips and salted liberally
2 tbsp chilli oil (or 2 tbsp vegetable oil mixed with 1 tsp fresh chopped chilli
1 garlic clove, crushed
2 shallots, finely sliced
1 small red onion, sliced thinly
1 tbsp black vinegar
2 tbsp soy sauce
1 tsp raw sugar

1 quantity dumpling dough or bought wrappers
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After salting the eggplant slices, wash the salt off and pat dry. Slice the eggplant into 1 cm strips and then 1cm squares.

Heat the oil and chilli in a wok and fry the garlic, onion and shallots until soft and slightly brown. Add the eggplant, soy and vinegar and fry until the eggplant becomes soft. Add the sugar and season well with pepper (no more salt) to desired taste. Set aside and let cool completely.

Take a small dessert spoon of filling and place on a dumpling wrapper. Slightly wet the edges with your finger and fold the wrapper towards you, pressing down the edges to seal in the eggplant. Either bring the edges together and join to make a round shape, or leave as pillows. Can be frozen and steamed for fifteen minutes, or cooked straight away until wrappers are soft. Serve with vinegar and chilli oil.
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Dumpling Month Part 2 – spring vegetable and mushroom

Vegan

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Are you guys ready for the second instalment of dumpling month?! I know I’m ready. This time round I tried to channel my absolute favourite dumplings from a local Chinese restaurant. Every time we go there I go a little bit cray cray over them. They’re full of vegetables and mushrooms, which makes them kind of…meaty? That sounds gross, but you know what I mean. They’re hearty!

This time did the moneybag shape, which worked well and was super easy to store and steam. Plus it was faster than the crimping method in last week’s spinach and tofu dumplings, which was helpful. I was inspired by Smitten Kitchen‘s recipe to use a mix of seasonal vegetables, so you can kind of add what you like to these. I used a mix of fresh pea, cabbage, spinach, mushroom and tofu. This time round I lightly stir-fried the vegetables first before putting them in the dumplings. This made the flavours much more intense and tasty so I will definitely keep doing this step.

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For the sake of experiment (code for laziness) this time round I didn’t make my own dough, I bought some pre-made dim sum squares from the local Asian grocer. It did save a lot of time, but the dough was really hard to work with. Any moisture that got on them would disintegrate it into pieces. They did steam fine, but I think they would be too delicate for pot stickers. If you know any good brands for dumpling wrappers let me know in the comments!

This week I’m going to Splendour in The Grass music festival, so I may be a little slow with comments and questions. My third dumpling recipe will be going up some time in the week though and it’s my favourite by far! So make sure you check it out :) I’m loving all the dumpling suggestions I’ve been getting so keep telling me your favourite flavours! May dumpling month never end!
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Spring Vegetable and Mushroom Dumplings: Inspired by Smitten Kitchen
Makes about 30 dumplings
1 tsp sesame oil
1 tbsp vegetable oil
2 shallots, finely sliced
1 garlic clove, crushed
2 tsp finely chopped fresh ginger
1 cup finely shredded wombok (Chinese cabbage)
1 cup finely shredded English Spinach
1/2 cup baby peas (frozen ok)
3 large flat mushrooms, chopped finely
100g (3.5 ounces) firm tofu, chopped into small pieces
1 tbsp soy sauce
1 tbsp black vinegar

1 quantity dumpling dough or 30 bought wrappers
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In a hot wok, fry the shallots, garlic and ginger in the oils until transparent. Add in the mushrooms and tofu and stir fry until slightly brown. Throw in the greens and just slightly cook. Pour off any excess liquid that comes out in the cooking process and discard.

Once the mix has cooled a little, use a spoon to put a small amount (about 3cm, 2 inches) of mixture in the centre of the wrapper. slightly wet (not too much!) the edges with a bit of water and fold the dumpling over towards you, in half. Press down the edges. Slightly wet one edge of the dumpling and fold over the front, pressing it together with the other side. Keep on a plate with baking paper whilst you make the rest of the dumplings.

To cook, place each dumpling about 1cm apart from each other in a steamer. Steam for about 5 minutes, until the skin is shiny and translucent in places. If you freeze them first you will need to cook them for longer. Enjoy! Serve with chilli and vinegar
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Dumpling Month part 1 – spinach and tofu (vegan)

Vegan
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You may or may not already know this, but I have a mild (to moderate) obsession with dumplings. If I could only eat one thing for the rest of my life, it would probably be some form of dumpling. And when I say probably, I mean definitely. The challenge would be what type of dumpling. Preferably a selection. A ‘mezze’ of dumplings, covering all the best flavours.

I think 50% of why I like dumplings is the fact that I drown them in vinegar and chilli oil. Sometimes the dumpling is more a doughy, vegetable filled vehicle transporting dumpling condiments to my mouth. When my friend told me she only ever used soy sauce as a dipping sauce, I literally stopped eating mid-bite. What?! What are dumplings without vinegar and chilli?! I shudder at the thought.
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Considering my healthy love for dumplings, recently I felt a building pressure to make my own. But I was so nervous! For some reason I thought dumplings were one of the hardest things to make, ever. reserved for the realm of highly talented chefs working in restaurants.

But when I saw these beautiful dumplings and these I felt slightly reassured that it could indeed be done at home. Commence the Sugar and Cinnamon dumpling month. That’s right, this whole month I’m going to explore the impossible, magical world of dumpling making and hopefully come out with some life-time skills and a whole freezer-full of dumplings, ready to get in my belly.
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To kick off I made the simplest dumplings, that also happen to be my favourite. I made the classic flour and boiling water dumpling dough, with a classic mixed veggie and tofu filling. I actually managed to crimp my dumplings. Yes, they look a little funky. I didn’t have to worry about finding which ones were perfect for my photos, because not a single one came out perfect. They each had their own lopsided, floury charm that just could not be tamed.

I definitely recommend making these with a friend. Otherwise the rolling and cutting of the dough can take a really long time and it may even dry out a little before you finish filling them all. I watched this video before I started and it was really helpful seeing how to actually do it in action. I definitely did not make a video of myself shaping dumplings because I am highly uncoordinated and my dumplings came out looking like little trolls, but maybe one day I will be dumpling GIF quality.

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I’m so excited about how these turned out! They were so yummy. Just as I went to cook them I realised our steamer has mysteriously gone missing, so I had to make do with boiling a few and pan-frying a few. Both worked well, but I think steaming would be the ultimate here. Post-stickers are always lots of fun, but I might save that challenge for the next instalment of dumpling fun.

You can always buy wonton wrappers as well, but the dough is super easy to make. And the dumplings come out tasting so fresh and soft and just uuugh. Amazing. If you don’t have vinegar and chilli, go out and buy some. Seriously! You will not regret it :)
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Vegetarian Dumplings: Adapted from this recipe
Makes about 30
For the dough:
2 cups plain flour
1/2 tsp salt
3/4 cup boiling water (plus a few teaspoons extra, in case)

Put the flour and salt in a bowl and whisk well to get out any lumps. Boil the water (measuring it after in case some is lost as steam) and pour in a trickling, continuous stream into the flour, stirring with a wooden spoon as you go until a crumbly dough forms.

Turn the dough out on to a clean, lightly floured surface and knead for 2-3 minutes until the dough comes together. You may need to add a pinch more of water or flour to reach a soft, usable consistency. Put the dough into a sealed container for at least fifteen minutes (no longer than 2 hours) to let is rest before filling.

Cut the dough into four even pieces, and place all but one back in the container. Roll out with a rolling pin to 1/8 inch thickness (not too thin or they will fall apart as they cook) and cut with a cookie cutter into rounds. Lightly flour the rounds and keep on a plate covered in baking paper until ready to use.
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For the filling:
1 cup shredded English spinach
0.5 cup shredded napa cabbage
1/2 a carrot, grated
175g (6 oz) firm tofu, chopped into tiny pieces
60g mushrooms, chopped
1 Tbsp soy sauce
1/2 Tbsp sesame oil
1 tsp grated ginger
1 garlic clove, crushed
1 stalk green onion, finely diced

To make the filling, mix all the ingredients well until combined. Holding a dumpling wrapper in your hand, use a dessert spoon to put about half a spoonful of filling into the middle of the wrapper. Use your fingers to hold up the sides kind of like you are holding a taco. Use your thumb and other hand to crimp the side closest to you against the opposite side, closing the end. Push the filling in a little further to get in as much as possible (this gets easier as you get a feel for it. No one likes an under-filled dumpling!)

Continue to crimp the side closest to you against the other half of the dumpling, completely enclosing the filling and sealing off the end. Complete the rest of the dumplings. Store on a plate covered with baking paper and try to stop them touching, to prevent sticking. You can either freeze them straight away on the plate and then store them in a ziplock bag, or steam/boil them for about 5 minutes until tender and cooked through. Serve with vinegar and chilli oil.
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Chocolate, Blueberry and Banana Ice Cream Cake (raw and vegan!)

Raw, Vegan, Refined Sugar Free, Gluten Free 
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I’ve been eating ice cream cake and listening to this song on repeat all morning. Faded pajama pants, woolly socks, green tea and Thelma and Louise – one of those kind of mornings. It’s a beautiful day outside too. I can see the sunlight literally pouring through my window, catching the dust. I know I should go outside and do something productive, but it’s just one of those days.

One of those ice cream cake and woolly sock days.
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I’m one of those people that likes to be active literally all the time. I like to fill my days with work and nights with fun and fall into bed exhausted at the end of the week, drifting to sleep instantly.

I like to ignore the parts of life that are not so pleasant by distracting myself; by filling my life with “things.”

A few weeks ago something ended with a special someone, and instead of crying with Adele playing and eating ice cream by myself for a week, I just shoved my heart deep down inside and got on with life – more than that, poured myself in to each day so that was barely time to pause and think.
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As a tactic it actually did work quite well, for a while. Until I had one of those woolly sock days. And now I guess I feel a little…lost. Not sad, no. No regrets or anger. Just a little disconnected, drifting. So I’m eating ice cream cake. And listening to Bon Iver. And watching Thelma and Louise, which I personally think is possibly the best movie ever.

I think we all forget that sometimes, you need to eat ice cream and watch movies. It’s good for spiritual health, and for discovering which of your socks are the warmest and which are sneakily not very warm. This ice cream cake is so good, I keep squirrelling away slices to eat at every hour of the day and night. I couldn’t get a complete photo of it because I ate a slice in the middle of the night before it was even frozen!

The bottom is a rich and creamy avocado chocolate cinnamon ice cream, followed by a blueberry and coconut cream layer, followed by vanilla flecked banana. Soooo good! And you can sub in cashew cream for the coconut to make it completely raw and vegan! You can have your cake and eat the whole thing too :)
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Chocolate, Blueberry and Banana Ice Cream Cake:
2 perfectly ripe avocados
4 tbsp raw cacao
4 tbsp maple syrup or soaked dates
2 tbsp almond milk
1 tsp cinnamon

1 cup fresh or frozen blueberries
1/2 cup either coconut yogurt, cream or cashew cream
2 tbsp maple syrup

2 frozen bananas
1-2 tsp vanilla extract
1-2 tbsp almond milk

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Line a 20cm cake tin with baking paper, to make it easier to remove later. Blend together well the avocado, syrup or dates and almond milk. Blend in the cinnamon and spoon in to the ice cream tin. Smooth the surface and freeze for at least 20 minutes before pouring on the next layer.

Blend together the blueberries, coconut or cashew cream and maple syrup. Pour over the avocado chocolate layer and freeze for at least two hours.

Blend together the frozen bananas, milk and vanilla until creamy. Pour over the blueberry layer and freeze the whole cake for at least 4 hours before cutting and serving. Serves 8-10.
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Crispy Chilli Tofu Rice Paper Rolls and a Small Rant

Vegan, Low Fat, Gluten Free
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This week a very small thing happened that made me sad, and then it made me quite angry. Someone posted a judgmental comment on my Instagram! Don’t worry, this happens all the time. Mostly I laugh, and show my friends. Sometimes I troll them and write something dumb on their Instagram. Usually I just ignore it and feel mildly flattered that people take the time to comment on my photos at all.

But this particular thing upset me because it was a judgment about the fact that my photo of breakfast had eggs in it. Yes, I do eat eggs. I’ve never claimed to be a vegan here or on any other internet space, but I completely understand why one might think I am vegan when so many of the things I eat and make are animal product free. (Plus I also hashtag all my photos a ridiculous amount of times – #veganfoodshare #vegansofig #bestofvegan and my possible favourite/most dumb of all hashtags #healthyveganfoodshare)
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But I really hate when people criticise others (period) but more specifically when they bring judgment to an aspect of that person’s lifestyle choices, when that person is obviously making a consciousness effort and doing what they can already. It doesn’t achieve anything except encourage that person to become defensive, and usually to defend their actions even more than they normally would. I’ve noticed ever since that this kind of thing isn’t confined to veganism or dietary choices, it transcends every social choice we make.

In case I’m not make sense here’s an example – if someone talks about how they’ve started recycling and how it is easy and everyone else should too, there is always that person that points out “Well you use a washing machine which is a huge waste of water resources!”. What? Why does one thing cancel out the other. Why must making the decision to recycle suddenly transform someone into an environmentalist who is suddenly responsible for every aspect of their lives having a negative impact on the planet??

This happens when I say I am a vegetarian all the time. “But you eat yogurt. And eggs.” “But you eat tofu made of soybeans which means you kill monkeys living in the rainforest.” “But you use dishwashing liquid so you kill sea life” and the list continues. This kind of thing is so unproductive I almost can’t give a polite reply anymore.

I really care about animals. I mean I really care. I rarely have to justify it to the people I know because it’s obvious. I see those ads on the back of buses protesting against live animal export and I cry on the street like a baby. But I never ever look down on my friends and family for eating meat, or buying leather, or any decisions they make. Why? Because it achieves nothing. It reinforces the stereotype that vegetarians and vegans are extremists and should therefore be silenced or ignored.
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I live with the belief that if the people I care about, and the rest of the world for that matter, properly understood how cruel and self-serving the meat production industry has become, they would give up meat in a heartbeat. Wilful ignorance is perhaps the most dangerous thing us human beings possess, because it affects all of us on so many levels. I’m guilty of it myself. I know in my heart of hearts that eggs come from chickens, and yes I only eat free-range organic, but there’s still hundreds of male chicks bred each year for laying purposes that are killed.

The only thing that can actively change people’s minds isn’t judgment, or criticism, it’s education. When systems of cruelty and oppression are properly exposed, 9 out of 10 times people will find they cannot live with the knowledge that they are an active and thriving part of that process. I don’t eat meat because I am deeply, morally opposed to systematic genocide and mass-cruelty of any species on this planet. Sometimes I wish I could just scream this at people to see what is staring them in the face, but I don’t. They would think I was crazy! Instead I try and educate them – recommend books, movies, explain the truth behind the industries at work. I never pass judgment because it just shuts people out, which is exactly what happened on my Instagram.

I didn’t agree with the comment. I didn’t stop eating eggs, instead I felt insulted and riled. I didn’t think about what that person was trying to say, which is that the egg-laying industry is poorly constructed and impossibly cruel to chickens. Something I identify with! If they had started a discussion and explained why they don’t eat eggs, things could have turned out differently than how they did. Have a lovely week everyone!! PS I made rice paper rolls inspired by My Darling Lemon Thyme and they are delicious!
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Crispy Chilli Tofu Rice Paper Rolls – inspired from here
1 packet large rice paper roll sheets
2-3 bunches thin vermicelli noodles
250g firm tofu, cut into 1cm by 1cm strips
2 tbsp chilli oil (olive oil with 1/2 tsp chilli flakes)
1 carrot, very finely sliced
2 tbsp white vinegar
1 tbsp caster sugar
large handful of butter or iceberg lettuce, shredded
handful of thai basil
handful of mint
1 avocado, sliced into thin strips

For the Sauce
1 tbsp soy sauce or tamari for gluten free
1 tbsp Chinese black vinegar
1 tsp palm sugar
1/2 a birds eye chilli, finely sliced
1 shallot strip, thinly sliced.
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Mix all the ingredients for the sauce and set aside.
Place the carrots in a small bowl and mix the vinegar and water together. Pour over the carrots and leave to pickle for at least 20 minutes.
Shallow fry the tofu strips in the chilli oil until golden on each side.
Cook the vermicelli according to packet instructions. Have all your filling ingredients at the ready!
Place three plates out in front of you, and all your bowls of filling in front of that. In the plate on the far right, boil a kettle of water and pour enough water in so that the plate isn’t overflowing, but you can submerge a rice paper sheet.
Gently dip the sheet under the water, using your fingers to stop it curling in on itself. Once dunked transfer it onto the second plate. Lay a few sprigs of basil and mint in the centre of the paper, followed by a small tangle of vermicelli. Lay a strip or two of tofu, two pieces of carrot, a piece of avocado and some lettuce on top. Take up the bottom of the circle closest to you and pull half way up over the ingredients. Keeping it in place with a finger, take the top half of the circle and fold down to cover the rest of the ingredients. Peel the left hand side of the circle firmly up and pull tightly to the right, over the ingredients. Now continue to roll the roll towards the right, until the rice paper roll is completely rolled. Place on the plate far on the left and repeat with the remaining ingredients. Makes about ten. enjoy them fresh!
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Banana and Cinnamon Chocolate Cream Pie (raw and vegan!)

Vegan, Raw, Gluten Free and Refined Sugar Free
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Guys, it’s happened. I finally made a banana cream pie. To say I’ve been thinking about making this for a while would win the understatement of the century award. I’ve had a little note in my phone saying “vegan banana cream pie!” for literally two years now. I never got around to making one because a) basically everyone and their grandma already has a recipe for it and b) I was scared it wouldn’t be nice enough to justify making a whole pie with no apparent purpose :( 

But then I thought about it, and I knew there was a safe chance I would be able to eat the whole pie myself. Soooo vegan and raw banana cream pie time! And guess what, it’s probably the nicest thing I think I’ve ever made. I made it this morning, and literally half of the pie is already gone. Me and my sister demolished it

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There’s so many good things going on in this pie. The base is packed with desiccated coconut and raw cacao and nuts for all those good omegas. Then there is a layer of fresh banana slices, encased in a creamy chocolate cinnamon avocado mousse, topped with vanilla scented coconut cream, topped with fresh passionfruit because YES passionfruit is amazing. End of story.
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Guys, I’m really happy right now. This is almost as exciting as when I cracked the avocado brownie mystery. Or figured out the perfect vegan scones. Banana cream pie is kind of the most amazing dessert ever and I never even knew it. I never even tried it before. Who knows? I may have just created the most sacrilege, awful version of banana cream pie ever heard of. But I seriously doubt it :)

This is what you should make for your cynical bacon loving friends who think vegans, and especially “raw” vegans, are extremist crazy people. Just grab a big spoon of pie and waggle your finger at them as they rant at you and say “uh uh, shhh now, here you go” and shove that pie right in their pie hole. They will be forever grateful to you <3 Have a great weekend everybody xx
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Banana Chocolate Cinnamon Cream Pie:
Base -
1 cup dried organic apricots, briefly soaked in warm water
1/2 cup walnuts, crushed
2/3 cup desiccated coconut
3 tbsp raw cacao powder

Filling -
2 ripe firm bananas
1-2 medium, perfectly ripe avocados
2-3 tbsp maple syrup or agave nectar
1 tsp cinnamon

1 can full-fat coconut milk or cream
~ for fully raw use 1 cup cashew cream instead of coconut ~
3 tbsp maple syrup
1-2 passionfruit, for topping
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Process all the ingredients for the base in a food processor until combined. Press into a 21cm or small pie tin firmly with your fingers. Keep in the freezer while you make your other elements.
Slice the banana and lay in circles on top of your crust. In between each stage try and keep the pie in the freezer so you keep its shape.

Blend the avocado, cocoa powder, cinnamon and maple syrup until smooth and creamy. Sweeten according to your own tastes, but this was enough for me. Spoon this over the banana slices and smooth down well to cover all the banana pieces and form an air-proof barrier.

I used coconut yogurt – blend with the maple syrup and spoon over the chocolate cream. For coconut cream, keep the can in the fridge over night. Take out in the morning and spoon off the thick cream that has formed at the top. Whip this with the honey until fluffy.

Top with the passionfruit and keep in the freezer until ready to serve. Don’t leave it too long, you don’t want to freeze it solid! You can make it ahead of time and keep it in the freezer, then the fridge for the hour or two before you serve it. Enjoy! Serves about 8
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The Best Vegan Pizza and the Best Kind of Holidays

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 This past week me and a couple friends stole a few days to drive down the coast. One of my friends grandfather’s has a beautiful beach house that he kindly shares with the whole family. Even in the first month of winter the weather was amazing. So sunny and beautiful! We spent the whole time sun-baking, reading and eating pizza. 

Best holiday ever??

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I wasn’t even allowed to swim because of my recent tattoo but my new swimming costume literally arrived in the mail the day before! It was a sign that I should definitely put it on and pretend right? Also the water was absolutely freezing so I feel I may have got the best of both worlds. Plus the sun setting over the ocean was worth seeing just in itself. I can’t get over how beautiful the colours were. 

Going away even for just a handful of days made me realise how claustrophobic the city can get sometimes. Especially during semester when you spend so much time indoors working or staring at some kind of screen. It felt so good to get away from it, even briefly, with some of my favourite friends. 

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It’s become a tradition to make pizza every time we go to the beach house together. I think this year’s pizza definitely deserved some kind of medal because it was the best thing ever. If you follow my instagram you might have seen just how many vegetables we managed to squeeze on top. I know it’s not traditional! I know my version of pizza is sacrilege to any one who has been to Italy and eaten real pizza. But think of it more as a vegetable dish that happens to be constructed on a pizza base. 

Literally the best pizza I have ever eaten was sitting in a gutter. I was in Rome, we’d just been to see the Vatican, it was drizzling with rain and we were all starving. I got a piece of the tomato and pepper pizza with drizzled olive oil. Holy moly it was incredible. This pizza is inspired by that, with the addition of a wholemeal base and a few added flavours. 

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I think my favourite part is the tangle of basil and spinach leaves tossed over the tomato base, but you can really stylise your pizza to suit whatever you want. I baked slices of pumpkin as a topping but you could also use zucchini, flat mushrooms, sweet potato, onion, any root vegetable you like! Whatever you want really. 

If you eat cheese I highly recommend adding feta or halloumi as well :) Have a nice week everyone! 

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Wholemeal Vegan Pizza (Based on Bourke Street Bakery) – Makes 1 pizza

300g strong wholemeal flour

1 sachet dried yeast (7g)

1/2 tsp sea salt

220ml lukewarm water

10ml olive oil

***

1/3 butternut pumpkin, sliced and roasted until soft

1/2 jar of tomato paste

1 garlic clove, crushed

large handful of chopped basil and spinach leaves

1-2 sliced tomato, capsicum, zucchini

handful of sliced mushrooms

handful of sliced and pitted kalamata olives

optional: handful of feta, cheddar, mozzarella, halloumi, or all of the above

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Combine all the dough ingredients in a stand mixer fitted with the dough hook and beat slowly for 3 minutes. Increase to high and beat for 7 minutes. Put ball of dough in a lightly oiled bowl and cover with plastic wrap. Leave to proof for 20 minutes, then turn onto a floured board and use a rolling pin to flatten. Carefully transfer dough onto a baking sheet lined with paper. Preheat the oven to 220C (428F). Top pizza with tomato paste, then crushed garlic, then the spinach and basil. Arrange the vegetable slices according to what is flattest and fastest to cook from the bottom up, starting with the pumpkin. Top with olives and optional cheese. 

Bake for about 15 minutes, until the base is crispy and the vegetables cooked. You can easily double or triple the recipe to feed a crowd. Makes about 4 servings.