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Mediterranean vegetable and macadamia pizza

This vegetarian recipe is both wholesome and healthy.
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Course Light Meal
Preference Vegetarian
Perfect for Weekend Wonder
Skill level Confident


Pizza dough

  • 1 1/2 cups water warm
  • 1 sachet dried yeast
  • 1 pinch caster sugar
  • 4 1/2 cups plain flour sifted
  • 1 tsp salt
  • 1/4 cup macadamia oil plus extra for brushing

Macadamia pizza pesto

  • 300 g semi-dried tomatoes
  • 2 tbsp macadamia oil
  • 1 1/4 cups unsalted macadamias
  • 2 tsp rosemary chopped
  • 1-2 tbsp semi-dried tomato oil

Pizza topping

  • macadamia oil for brushing
  • 2/3 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
  • 180 g bocconcini
  • 1/2 cup unsalted macadamias
  • 80 g rocket leaves
  • pepper for seasoning


Pizza dough

  • 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.

Macadamia pizza pesto

  • 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.
  • Pulse until the macadamias are chopped roughly and a pesto consistency is achieved.

Pizza topping

  • Preheat a chargrill on high heat. Lightly brush eggplant and zucchini with macadamia oil.
  • Cook for 3 to 4 minutes each side or until tender.
  • Preheat oven to 220°C fan-forced. Place pizza bases on baking trays. Spread a thin layer of pesto over each.
  • Top pizza base with grilled vegetables and capsicum.
  • Tear the bocconcini into small pieces and place on top of the vegetables.
  • Place the pizzas into the pre-heated oven and bake for 7-10 minutes. Add the macadamias and cook for a further 3-5 minutes or until bases are crisp.
  • Remove to a board, slice. Top with rocket and season with pepper. Serve.


Calories: 6103kcalCarbohydrates: 689gProtein: 168gFat: 330gSaturated Fat: 52gPolyunsaturated Fat: 20gMonounsaturated Fat: 214gCholesterol: 65mgSodium: 3311mgPotassium: 14685mgFiber: 98gSugar: 164gVitamin A: 12868IUVitamin C: 517mgCalcium: 1522mgIron: 67mg

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