1 ½ cups warm water
1 sachet dried yeast
pinch of caster sugar
4 ½ cups plain flour, sifted
1 teaspoon salt
¼ cup macadamia oil, plus extra for brushing
Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring the dough together in the bowl.
Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a bowl with oil. Add dough. Turn to coat.
Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size. Punch down dough with your fist.
Knead for 30 seconds or until dough is original size. Split the dough into quarters. Cover 3 portions with a damp tea towel. Roll out the other portion to 30cm long and 10-12cm wide.
Use your fingers to press the base, avoiding the edge, to make indents. This stops it rising in the centre. Repeat with remaining dough.
300g semi-dried tomatoes
2 tablespoons macadamia oil
1 ¼ cups unsalted macadamias
2 teaspoons chopped rosemary
1-2 tablespoons of the semi-dried tomato oil
Place the semi-dried tomatoes and macadamia oil in a blender and process until smooth. Add macadamias, chopped rosemary and semi-dried tomato oil - start with 1 tablespoon first then if still dry add 1 more.
macadamia oil for brushing
⅔ cup macadamia pesto
2 large red capsicums, roasted, skin removed and cut into strips
1 large eggplant, trimmed, cut into 5mm-thick slices
2 zucchini, trimmed, thinly sliced lengthways
½ cup unsalted macadamias
80g rocket leaves
pepper, for seasoning
Preheat a chargrill on high heat. Lightly brush eggplant and zucchini with macadamia oil.