Wokingham and Bracknell Lifestyle Feb - Mar 2022

BBQ
CALIFORNIA
WALNUT
‘MEAT’ PIZZA
SERVINGS: 4
CALORIES: 263kcal
INGREDIENTS
PIZZA DOUGH:
420g strong white bread flour
2 tsp fast action dried yeast
1 tsp salt
250ml tepid water
2 tbsp olive oil plus extra for greasing and
topping
TOPPINGS:
140g pizza sauce shop-bought or see
below for our homemade version
200g vegan cheese grated
1/2 yellow pepper sliced
1/2 red pepper sliced
1/2 red onion sliced
100g marinated artichokes in oil
quartered (fresh or jarred)
2 pinches of chilli flakes
1 small handful of fresh basil
WALNUT MEAT:
120g California walnuts
2 tbsp bbq sauce
2 tsp soy sauce
Pizza Sauce
1 tbsp olive oil
1 garlic cloves peeled and diced
1 x 400g tin of chopped tomatoes
1/2 tsp dried oregano
salt + pepper
INSTRUCTIONS
Add the flour, yeast and salt to a large
mixing bowl. Stir to combine and make a
well in the middle. Pour in the water and
olive oil and stir to combine, then empty
the dough onto a clean work surface.
Bring the dough together with your hands
and knead for 10 minutes until you can
stretch the dough without it tearing (note:
you shouldn’t have to flour the work
surface - this might make the dough too
dry). When you’re ready, lightly oil the
mixing bowl you used earlier, add the
dough and cover with a slightly damp tea
towel. Leave somewhere warm to prove
for 45 minutes to an hour or until it has
doubled in size.
Preheat the oven to 240°C. Lightly punch
the air out of the dough and divide it into
two pieces. Place one piece underneath
the damp tea towel or freeze it for
another time. Then drop the other piece
of dough in a cast-iron pan (we use a
26cm pan). Use your hands to gently
push the dough to the edges of the pan.
Then add half of the pizza sauce, using
the back of a ladle or spoon to push the
sauce to the edges of the base. Sprinkle
over half of the cheese, followed by
half of the yellow pepper, red pepper,
red onion and artichokes. Bake for 17
minutes.
Meanwhile, add the walnut meat
ingredients to a food processor and blend
into a mince-like texture, then leave to
one side.
Take the pizza out of the oven, scatter
half of the walnut meat mixture on top
and place the pizza back in the oven for
2-3 minutes.
When the pizza is ready, sprinkle over
a pinch of chilli flakes, add half a dozen
or so fresh basil leaves and drizzle over
some olive oil. Slice and serve, then start
building the remaining pizza if you’re still
hungry!
TO MAKE THE PIZZA SAUCE:
Add the olive oil to a saucepan on a lowmedium
heat. As soon as the oil is hot,
add the garlic and fry for a minute or two,
or until the garlic begins to turn golden.
Then add the chopped tomatoes, dried
oregano and pinches of salt and pepper.
Simmer for 20 minutes, then remove from
the heat. Use straight away or store the
sauce in the fridge in an airtight container
for up to 5 days.
NUTRITION
Serving: 337g | Calories: 263kcal
Carbohydrates: 30g | Protein: 6.1g
Fat: 13g | Saturated Fat: 4g | Fibre: 2.3g
Sugar: 2.6g
www.californiawalnuts.co.uk
12 | www.minervamagazines.co.uk