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October 25, 2018
¾ cup all-purpose flour
2 tbsp Epigamia natural Greek yogurt
1 tsp baking powder
1 tsp activated charcoal
¼ tsp salt
2 tsp oil
½ cup sesame seeds
2-3 garlic cloves
1 green chilli
2 tbsp extra virgin olive oil
¾ cup Epigamia natural Greek yogurt
1 tbsp lemon juice
¾ tsp sea salt (or to taste)
¼ cup pumpkin
¼ cup beetroot
¼ cup onion
¼ cup arugula
1 tsp extra virgin olive oil
Salt - to taste
1 tsp pumpkin seeds
1 tsp sunflower seeds
1Sift the flour, baking powder, activated charcoal and salt in a mixing bowl.
2Add the Epigamia Greek yogurt and 1 tsp of oil and combine to form a soft dough. If needed, add a little sprinkle of water.
3Knead for five minutes.
4Seal the dough with the balance 1 tsp of oil and rest for at least 30 minutes, covered.
5Roll out the rested dough on a prepared baking sheet and bake at 250 ° for about 7 minutes.
6Combine all the ingredients for the sesame yogurt sauce in a small blender and process until smooth and creamy.
7Set aside in the refrigerator for at least one hour for the flavours to develop.
8Preheat the oven to 220 ° .
9Wash, peel and cut the pumpkin, beetroot and onion in to chunky pieces.
10Toss with a little olive oil and season with sea salt.
11Roast, uncovered in the oven for about 15 minutes or until tender.
12Wash the arugula thoroughly and leave to drain and dry. Once dry, smear some olive oil over the leaves.
13Lightly dry-roast the seeds in an oven at 180 ° for about five minutes.
14To prepare the pizza, smear a generous layer of the sesame yogurt sauce over the charcoal pizza base.
15Top with the oven roasted veggies, arugula, roasted seeds and a drill of extra virgin olive oil.