There’s a hell of a lot to be said for the modest homemade pizza, especially when it’s healthy.
Healthified pizzas make marvellous lunches and dinners because while they require such little effort, they totally max on taste. All you need is a preheated oven, a healthy wrap for your base and whatever’s-in-the-fridge for toppings. I can’t remember the last time I used a wrap to make an actual wrap for lunch – why settle for cold wraps and tired salads when you can get all those nutrients and a whole lot more deliciousness from a pizza?
For some peculiar reason, I always crave pizza when I’m tired and run-down, which is strange because I only started liking pizza after I decided it was unhealthy and that I shouldn’t have it, and even more so now that I can’t have it (another reason to love/hate my intolerance). You always want what you can’t have.
Anyway, yesterday I was really craving pizza. Not the healthy kind, either – the oil-dripping, cheese pervaded, processed-plastic pepperoni kind. Incidentally, I was also craving roasted veggies, dukkah and goat’s feta (as I so often do these days – I’m convinced that I’m addicted to this combo. Sorry, vegans!). Just 10 minutes after finishing the last mouthful of my breakfast omelette, I found myself dreaming of an in-my-mouth orgy between crispy carbs, roast pumpkin, sweet potato and goat’s curd. I would clearly have to wait a few hours before the Gala de Pizzeria could commence. Damn.
So, like all food-infatuated creatures, I planned my wonderful little lunch-to-be to a T, preheating the oven and prepping my veggies and all the other trimmings three hours before I even needed them. Needless to say, the result was oh-so satisfying. I’m salivating as I write this just thinking about it. The only regret I have is cutting the pizza in half and giving my Mum the larger piece before I’d even tasted it. I foolishly underestimated how good it would be. Next time, there will be absolutely no sharing. And by next time, I mean most likely tomorrow.
Dukkah-Roasted Pumpkin, Sweet Potato & Goat’s Curd Pizza
Serves 1 large meal, or 2 light meals
- 1 HEALTHY wrap for the base:
* I always use the Old Time Bakery’s ‘Certified Organic Gluten Free Wraps‘ because they’re made purely from wholesome stuff, contain no nasty additives or fillers and are 100% allergy/intolerance friendly. They’re also super high in protein, fibre and relatively low in carbs. They’re not so great on their own, but they make a perfect base for tasty toppings!
* If you can tolerate wheat and gluten, opt for HEALTHY wraps such as wholemeal lebanese pita. BUT be sure to READ those ingredients lists, because I’ve found that even some ‘organic’ wrap brands pump their wraps with refined flour and even apple juice for taste, and can contain up to 70-80g of simple carbohydrates in one measly serving!
- Pumpkin, cut roughly into large slices, 3mm thick (enough slices to cover the base)
- Sweet potato, peeled and diced (around 1/2 cup)
- 1-2 tbs Egyptian dukkah (plus extra, to serve)
- 1/2 cup baby spinach
- 2 tbs fresh basil leaves, torn (plus extra, to serve)
- 2 tbs fresh chives, chopped (plus extra, to serve)
- 1 tsp dried mixed herbs (or dried oregano)
- 2 tbs pine nuts
- 1 tsp low-sodium tomato paste
- Goat’s feta/curd, to serve
- Fresh roquette, to serve
- Preheat oven to 200*C for 10 mins.
- Place the pumpkin and sweet potato on a lined baking tray. Spray or brush veggies lightly with EVOO (extra-virgin olive oil) and evenly sprinkle over 1/2 the dukkah and mixed herbs. Roast in oven until veggies start to brown at the edges (approx 20 mins). Remove from oven, turn over veggies and sprinkle with remaining dukkah and mixed herbs. Return to oven and bake until other side appears cooked, 5-10 mins. Remove and transfer veggies to a plate. Keep oven on.
- In the meantime, spread tomato paste over pizza ‘base’ and top with spinach and basil leaves. Once veggies are out, place the pizza base on the same tray the veggies were on (a hot tray ensures a crispy pizza base) and put the pine nuts on the tray next to the base. Bake in the oven for 10 mins or until the base is hot and crispy and the pine nuts are lightly browned and toasted. Remove from the oven.
- Top the base with roast pumpkin, sweet potato, fresh chives, goat’s curd and toasted pine nuts. Finish with some fresh roquette and an extra sprinkle of dukkah. Serve immediately and RELISH in the goodness.