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Method
Step 1
Place each dough portion on a lightly floured work surface. Set aside for 1 hour to bring to room temperature.
Step 2
Meanwhile, place the cashews, garlic, oil, lemon juice and half the rocket in a food processor and process until finely chopped. Season. Reserve 1/4 cup (65g) of the pesto in a bowl.
Step 3
Preheat a covered barbecue on high. Roll out 1 dough portion to a 16cm x 35cm oval shape. Transfer to a large sheet of baking paper. Repeat with the remaining dough portion.
Step 4
Spread the remaining pesto evenly over pizza bases. Top with the cauliflower, zucchini, onion, tomato and ricotta. Sprinkle with the parmesan. Season.
Step 5
Cook pizzas, covered, on barbecue flat plate using indirect heat for 20 mins or until crisp and cooked through.
Step 6
Add 1 tbs warm water to the reserved pesto. Stir to combine. Transfer the pizzas to a large serving platter. Drizzle with the pesto mixture. Sprinkle with the remaining rocket. Cut into slices to serve.
Prep time15 mins15 minutes, + 1 hour standing time
+ 1 hour standing time
Ingredients
2 x 250g pkts fresh pizza dough
1/4 cup (40g) cashews
1 garlic clove, quartered
1 tbs extra virgin olive oil
2 tsp lemon juice
120g pkt Coles Australian Baby Rocket
1/4 cauliflower, thinly sliced
1 zucchini, thinly sliced crossways
1/2 red onion, thinly sliced
175g mixed tomatoes, halved
1/4 cup (60g) reduced-fat ricotta
2 tbs finely grated parmesan
Description
Rounding up the crew this weekend? Play it safe with a crowd favourite - this BBQ cauliflower and zucchini pizza is easy to make and a guaranteed hit.
Method
Step 1
Place each dough portion on a lightly floured work surface. Set aside for 1 hour to bring to room temperature.
Step 2
Meanwhile, place the cashews, garlic, oil, lemon juice and half the rocket in a food processor and process until finely chopped. Season. Reserve 1/4 cup (65g) of the pesto in a bowl.
Step 3
Preheat a covered barbecue on high. Roll out 1 dough portion to a 16cm x 35cm oval shape. Transfer to a large sheet of baking paper. Repeat with the remaining dough portion.
Step 4
Spread the remaining pesto evenly over pizza bases. Top with the cauliflower, zucchini, onion, tomato and ricotta. Sprinkle with the parmesan. Season.
Step 5
Cook pizzas, covered, on barbecue flat plate using indirect heat for 20 mins or until crisp and cooked through.
Step 6
Add 1 tbs warm water to the reserved pesto. Stir to combine. Transfer the pizzas to a large serving platter. Drizzle with the pesto mixture. Sprinkle with the remaining rocket. Cut into slices to serve.
