Wholegrain pizza marinara

SERVES 2 PREP + COOK TIME 45 MINUTES (+ REFRIGERATION & STANDING TIME)

1 fresh long red chilli, chopped finely

1 clove garlic, crushed

1 teaspoon finely grated lemon rind

1 tablespoon coarsely chopped fresh flat-leaf parsley

1 tablespoon rice bran oil

4 (90g) peeled medium king prawns

2 (180g) whole cleaned baby octopus, halved lengthways

100g cherry tomatoes, halved

25g baby rocket leaves

1 tablespoon fresh flat-leaf parsley leaves, extra

2 teaspoons lemon juice

DOUGH

1½ tablespoons cracked buckwheat boiling water, to cover buckwheat

¼ cup (60ml) warm water

¼ teaspoon caster sugar

½ teaspoon dried yeast

⅓ cup (55g) plain flour

⅓ cup (60g) wholemeal plain flour

1 Combine chilli, garlic, rind, parsley and oil in a small bowl, season with black pepper to taste. Divide garlic mixture in half; refrigerate one half of the mixture, covered. Combine remaining garlic mixture with prawns and octopus. Cover, refrigerate for 1 hour or overnight.

2 DOUGH Place buckwheat in a small heatproof bowl; cover with boiling water. Stand, covered for 30 minutes. Rinse under cold water; drain. Combine the warm water, sugar and yeast in a small jug, cover; stand in a warm place for 10 minutes or until frothy. Combine buckwheat and sifted flours in a medium bowl. Add yeast mixture; mix to a soft dough. Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in an oiled medium bowl. Cover; stand in a warm place for 45 minutes or until doubled in size. Halve dough. Roll each half into 15cm rounds; place on trays.

3 Meanwhile, preheat oven to 220°C (200°C fanforced). Lightly grease two large oven trays.

4 Bake pizza bases for 8 minutes or until partially cooked. Top with seafood mixture and tomato. Bake pizzas for a further 10 minutes or until bases are crisp and seafood is just cooked, drizzle with reserved garlic mixture.

5 Combine rocket, parsley and juice in a small bowl; season with pepper to taste.

6 Top pizzas with rocket mixture; serve immediately.