WITH DIPS FOR BASES
This weekend we had a bit of fun in the kitchen and did ‘design your own pizzas’ using healthy ingredients, while making it a fun activity for the kids. Chloes topping choices were, ummm, questionable but I made it my mission to design some healthy recipes that you can duplicate at home.
I used Wattle Valley Dips for all more pizza base sauces rather than the typical tomato sauce to give it a real gourmet flare! I used the Chunky Pumpkin, Chunky Betroot and Chunky Basil dips. Here they are!
CHORIZO AND PUMPKIN PIZZA
Wattle Valley Chunky Pumpkin Dip
Cherry toms- cut in half
Chorizo - finely slice day
-spread the chunky pumpkin dip over the base almost to the edge
-cover the pizza with cherry toms and chorizo
-sprinkle with cheese
-once cooked, sprinkle rocket over the pizza
BASIL AND LAMB PIZZA
Wattle Valley Chunky Basil Dip
Cherry Tomato- cut in half
I zucchini- sliced into ribbons
500g Lamb fillet
1 Capsicum- quarter and de-seeded
Small handful of Pine nuts
-spray the skin of the capsicum and place under the grill until it blisters and browns. Set aside and when cool, remove skin and slice into slithers.
-Spray and frying pan with oily and on a medium heat, cook the zucchini until soft, set aside with the capsicum
-add the whole lamb fillet to the pan and sear until all sides are browned.
-remove and let the lamb rest for a few minutes before slicing.
-cover the pizza base with the chunky basil dip, almost to the edge.
-get creative with the lamb, capsicum and zucchini and spine with cheese and pine nuts
-when pizza is golden brown, finish with some basil leave and serve
BETROOT CHICKEN FETTA PIZZA
Wattle Valley Chunky Beetroot Dip
20g baby spinach leaves
Left over Roast Chicken
2 teaspoons of Thyme leaves
-Spread the chunky beetroot dip over the pizza base, almost to the edge. Be generous!
-place a few baby spinach leaves over.
-follow by placing chunks of chook
-Sprinkle Fetta, thyme leaf and a little pizza cheese