GREEN PIZZA WITH CAULIFLOWER BASE

Makes 1 large pizza A LITTLE EFFORT Preparation: 20 minutes Cooking: 35 minutes

For the base:

Woolworths cauliflower couscous (or grated cauliflower) 450 g macadamia flour 95 g large free-range eggs 3, beaten parsley 10 g, chopped chives 10 g, chopped salt 2t

For the toppings:

Gem or Hass avocados 2, roughly mashed

Woolworths basil pesto 60 g Woolworths fior di latte 1 x 150 g tub baby spinach 80 g green chilli, for serving

Woolworths chilli oil, for drizzling lemon juice, for serving 1 Preheat the oven to 180°C and line a 30 cm skillet or baking tray with baking paper, or grease well. Place all the ingredients for the base into a blender and blend until fine. Shape into a ball. Place in the centre of the skillet or tray and spread out to a thickness of 2 cm. Bake on the bottom rack of the oven for 30–35 minutes, flipping halfway through by turning onto another sheet of baking paper so it doesn’t break. 2 Remove from the oven and top with a generous spread of pesto and the remaining toppings, then season and drizzle with chilli oil and a squeeze of lemon juice. CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Iona Chardonnay 2018

80 g, cut into small chunks or diced sea salt and freshly ground black pepper, to taste

1 Divide the dough balls in half to make 4 balls, then gently roll out to make 4 small bases. 2 Dot the arrabbiata sauce in the middle of each base in a thin, even layer, leaving a border. Sprinkle over the garlic and cheese, then top with the mushrooms and ham. 3 Fold one side of each base over to meet the other side and gently push down the edges to release any excess air and seal. Fold over the edges and pinch to seal.

4 Bake in a hot pizza oven for 5 minutes, or until the topping is bubbling, the crust is puffy and has a slight char. Alternatively, bake in a preheated oven at 220–250°C for 10–15 minutes on a preheated pizza stone, baking tray or wrap an oven rack in foil and place the pizza directly on the foil so the hot air can circulate easily. Carefully remove from the oven and serve immediately.

FAT-CONSCIOUS

WINE: Rustenberg Grenache 2019 from forming and allow to stand for 2–3 hours. The dough is sticky, you won’t be able to roll it out using a rolling pin, you must hand-stretch it. 5 Place each ball of dough into a plate of flour and push and stretch from the inside outwards to your desired thickness and size, taking care not to squash the crust. 6 This base has to cook as fast and as hot as possible, 2–5 minutes in a hot pizza oven. If you don’t have a pizza oven, cook the base in a hot cast-iron pan over a high heat on the stove, then flip over and top with your preferred toppings and finish off in the oven. Preheat the oven to its highest temperature, then turn on the grill just before baking the pizza for best results. Cook’s note: Find fresh yeast at your local bakery.

FAT-CONSCIOUS, DAIRY-FREE, MEAT-FREE

THE “POLARIZING” PINEAPPLE AND BUFFALO HOT SAUCE TRAY BAKE R39 PER SERVING Taking the time to make this buffalo sauce is what makes all the difference with this pizza. The salty, hot contrast with the sweet caramelised pineapple is what makes this combo so addictive. When making tray-bake pizzas, it’s important to line the tray with the pizza dough, nudging it into the edges of the tray to create a crust to encase the toppings. Leave it to settle and prove for at least an hour for a perfect airy chewy crust, before topping and baking immediately.