Buckwheat pizza with rocket pesto, roasted mushrooms and garlic butter

Buckwheat Pizza

Buckwheat pizza with rocket pesto, roasted mushrooms and garlic butter

Sirtfood rich recipe
Prep Time 1 hr
Cook Time 1 hr
Course Main Course
Cuisine Italian, Mediterranean
Servings 4 people

Ingredients
  

Buckwheat pizza

  • 7 g dry yeasts
  • 1 tsp brown sugar
  • 300 ml lukewarm water
  • 200 g buckwheat flour
  • 200 g wholemeal flour
  • 1 tbsp extra virgin olive oil

Rocket Pesto

  • 1 cup rocket leaves
  • 1 cup flat leaf parsley
  • 1 cup basil
  • 1/3 cup extra virgin olive oil
  • 1 tsp ground coriander
  • 1/2 tsp mustard seeds
  • 20 g walnuts
  • 2 garlic cloves, minced
  • pinch of salt and pepper to taste

Roasted Mushrooms

  • 200 g shiitake mushrooms
  • 1,5 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 brown onion, finely chopped
  • pinch of salt and pepper to taste

Garlic butter

  • 4 tbsp ghee or unsalted butter
  • 2 garlic cloves, minced

Instructions
 

Buckwheat pizza

  • Dissolve the yeast and sugar in the water. Cover with tea towel and leave for 10-15 minutes.
  • Sift the flours into a bowl. Add the yeast mixture and oil to the flour and mix together to form a dough.
  • Knead until smooth and elastic, then transfer to an oiled bowl, cover with a clean damp tea towel and leave in warm place to rise for 45-60 minutes, until doubled in size. Meanwhile prepare pesto and mushrooms (see instruction below).
  • Heat the oven to 230C/gas 8. Knead the dough again to remove the air. Cut the dough in half and on a lightly floured surface, roll out 1 ball of dough into a circle. Place on a pizza stone or oiled non-stick baking tray.
  • Spread a thin layer of pesto over the dough, leaving a gap around the edge for the crust and add roasted mushrooms on top.
  • Set aside for 15-20 minutes before baking, the dough will start to rise again, giving a lighter base.
  • Bake for 10-12 minutes.
  • Remove from the oven and place on a cutting board. Brush the crust with the garlic butter and slice, then serve.

Rocket Pesto

  • Bring a pot of salted water to a boil and prepare an ice bath. Boil the basil, parsley and arugula for 30 seconds, then transfer to the ice bath until cool, 1 minute. Squeeze the greens to release any excess liquid, then transfer to a blender with the remaining pesto ingredients. Purée until smooth, then set aside.

Roasted Mushrooms

  • Preheat the oven to 200C. On a baking sheet, toss the mushrooms with the olive oil, garlic, onion, salt and pepper to combine. Roast, stirring halfway through, until tender and golden brown, 20 minutes. Set aside.

Garlic butter

  • In a small saucepan, bring the butter and garlic to a simmer. Cook until fragrant, 1 to 2 minutes., but don't burn it. Remove from the heat and set aside.

Notes

<a href=”https://www.verywellfit.com/recipe-nutrition-analyzer-4157076″ target=”_blank”><img width=”295″ height=”597.5″ src=”https://www.verywellfit.com/thmb/itPFOdLgjHXI5tT7D3qMCjh6jQg=/1000×0/Nutrition-Label-Embed–76281932-915bb37f088a4bedb135d385488491e9.png” /></a>
Keyword buckwheat pizza, pizza, recipe, sirtfood