Buckwheat pizza with olive tapenade and zucchini
Pizza with a fresh twist
Looking for homemade pizza ideas? We love this buckwheat pizza with olive tapenade and zucchini.
Ingredients (serves 4)
Zucchini
- 1 large zucchini, thinly sliced
- Extra virgin olive oil, for drizzling
- Large handful basil leaves
- Ground black pepper (optional)
Tapenade
- 110 g pitted kalamata olives
- 1 clove garlic, chopped
- 1 tbs salted capers, rinsed and drained
- 2 tbs apple cider vinegar
- 80 ml extra virgin olive oil
- 1 tsp thyme leaves
- 2 tbs chopped flat-leaf parsley
Buckwheat pizza base
- 320 g buckwheat flour
- 30 g arrowroot
- 2 teaspoons sea salt
- ½ tsp bicarbonate of soda
- Handful flat-leaf parsley, chopped
- 60 ml macadamia oil
- 1 tbs apple cider vinegar
Method
To make the tapenade, place all the ingredients in a small food processor Process until well combined and olives are finely chopped. Set aside.
Preheat oven to 190˚C (170˚C fan-forced).
Line two large trays with baking paper.
To make the buckwheat pizza bases, process all the ingredients in a food processor until combined. (The mixture will look more like a cake batter than a dough.) Divide evenly into four on baking tray.
Using the back of a spoon, spread each into a round. Bake for 15–20 minutes or until light golden and remove from the oven.
Spread tapenade evenly over the pizza bases. Arrange zucchini slices,, slightly overlapping, on each base and drizzle with olive oil.
Bake for 10 minutes more, until zucchini is cooked and bases are golden.
Scatter with the basil leaves and sprinkle with pepper and enjoy.
Recipe and images from Belle Gibson
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