Valentine’s Day is just a day away and I’m not a huge fan. I’m not talking about the usual loving each other every day excuse. To be honest, I think it’s great that we have a day to celebrate love (we have one dedicated to so many meaningless stuff, like tomorrow is pancakes day?!). The truth is, I don’t like V Day, because I always (really, every year) totally forget about it, just to be reminded by heart shaped food in the morning. So I decided to go with the flow and make a heart shaped pizza for me. To celebrate my love for me, the mother and wife, a person living abroad for 3 years and staying true to myself and my views of life.
Ok, I’m not calling myself a goddess, but this recipe is made for her! Even if in a shape of a moon, the creamy baked hummus on top of salty and nutty basil pesto, this pizza will awaken your senses and make you glow. Wow, a pizza can really do that? Sure it can! Because it’s not full of processed foods we typically put on pizzas. Fresh avocado, baby spinach leaves and baked shaved zucchinis. Topped with roasted sesame seeds. All the nutrients, healthy fats, proteins and fibres are right there on that lovely golden brown baked flatbread.
If you’re still sceptical, let me tell you I also made a pizza for my husband. Just like he likes it – cheese and everything (he is an omnivore). He kept glancing into my plate, until he finally gathered the courage to ask for a piece of my pizza. Well he ended up eating half of it, leaving his aside. He said this pizza is next level. I think David would agree as he is not usually a huge pizza fan, but he ate two slices with extra hummus on top. I think we need to make some again soon. Also because I actually didn’t get much of it in the end.
I’m gonna leave you now with these words and photos. If you decide it’s worth a try (I can tell you it totally is!), leave me a comment, tag me in your photos on Instagram (@dearkitchen) and share the recipe on Pinterest. Thank you reading my blog!
- 500 g flour
- 1 sachet dry yeast
- ½ tsp salt
- ½ tbsp olive oil + more for coating the dough
- 300 ml lukewarm water
- ½ tbsp agave syrup
- 3 tbsp basil pesto (vegan)
- 4-5 tbsp hummus (vegan)
- ½ zucchini
- 4 dried tomatoes in oil, chopped
- a handfull of fresh baby spinach leaves
- 1 - 2 avocados
- 1 tbsp roasted sesame seeds
- Mix agave syrup, 100 ml of water and dry yeast in a small cup. Leave for a few minutes in a warm spot to activate the yeast.
- In a larger bowl mix together flour and salt. Make a whole in the middle, pour in the olive oil and activated yeast mixture. With a fork start mixing the wet ingredients with dry. When it gets too dry, start adding water a few tablespoons at a time.
- When a ball starts to form, transfer to clean surface and knead for a few minutes. Add water or flour depending on the dryness of the dough.
- Once you get a smooth and stretchy dough, form a bowl, coat in olive oil and leave to double in size for about an hour.
- Heat the oven to 230°C and line a two baking sheets with parchment paper.
- Divide the dough to 4 smaller balls and form a heart shaped pizza crust from each of them, placing them on the baking sheets - two on each.
- Now assemble your pizzas. Spread basil pesto over each pizza, put a few tea spoons of hummus on each and sprinkle with chopped dried tomatoes. Shave the zucchini with a peeler and place a few pieces on each pizza.
- Bake one sheet at the time for about 10 minutes or until golden brown on the edges.
- Leave to cool for a few minutes, now garnish with spinach leaves, sliced avocado and sprinkled with sesame seeds. Serve immediately.
- The pizza is also very tasty when cold, but I wouldn't recommend reheating.
Yours truly, A.