Herby Buckwheat Pizza with Mushrooms, Dried Tomatoes, Goats Cheese & Arugula
Pizza, pizza, pizza. I mean, who doesn’t like pizza? This sounds just as absurd to me as someone not liking chocolate. Are you serious? How can one not love chocolate? Anyway. Let me gather my senses. Pizza is a comfort food to many of us; it’s beautiful crust, melting cheese and favourite toppings are tempting, I get it. Pizza is easily available, quickly ordered or almost instantly done once defrosted by the oven. I too can indulge in an occasional pizza but oftentimes feel too full, too heavy and not truly satisfied after my pizza-excursion. The solution? I make my own! A thin-crust pizza that’s packed with herbs, layered with veggies, topped with aromatic cheese and finished off with fresh arugula. To me, it all comes down to the cheese and the crunchiness of the crust. Go ahead and give this lush pizza a chance, it doesn’t have to replace your favourite Italian take-away but it could be a great, light & healthy alternative on your dinner table!
what you didn’t know about arugula
Arugula, also known as rocket or rucola, is a green leafy vegetable that comes from the Mediterranean. It shares its origin with kale, mustard greens and cauliflower – all the healthy things we love, right? While it is very low in calories (~25 calories per 100g), it contains a broad variety of antioxidants, minerals, vitamins and phytochemicals (compounds found in fruits, vegetables, legumes, herbs, whole grains, seeds and nuts). The phytochemicals found in arugula are thought to counteract the carcinogenic mechanisms exerted by estrogen, thereby preventing cervical, prostate, ovarian and breast cancer. Furthermore, arugula contains vitamins C, K and A through which we can boost our immune function (C), contribute to our bone health (K) and improve our skin and eye health (A).
One more thing: There have been alarming claims concerning the nitrate content of arugula. Nitrate is a naturally occurring element of the nitrogen-cycle in plants. In large quantities, nitrate can have toxic effects, which is where these health concerns stem from. However, even if you consume arugula on a daily basis, you are fine – unless you eat a kilo of it. It is completely safe to eat as much as 50g of arugula every day without having any adverse health events – which is great news because I really do love my arugula-pizza. Speaking of which, let’s make some!
Prep Time: 10 min
Baking Time: 25-35 min
Total Time: 35-45 min
For this recipe you will need:
For the base:
1 cup buckwheat flour
½ cup water
¼ cup olive oil
1 tbsp white wine vinegar
1 tsp baking soda
½ cup Italian herbs
1 tsp salt
For the Toppings:
2 tbsp green pesto
4 cherry tomatoes
3 mushrooms, fried
½ sundried tomatoes, chopped
1 tsp fresh or dried rosemary
½ cup goats cheese
¼ cup parmesan, grated
handful of arugula
- Preheat the oven to 200ºC and line a tray with baking paper.
- In a bowl, combine the buckwheat flour, salt, pepper, Italian herbs and baking soda. Add in the olive oil and water and work through the mixture until a relatively firm dough has formed.
- Spread the dough on the baking tray and form it into a round pizza shape – this can be done by hand because the dough is easy to work with.
- Bake the dough in the oven for 15-20 minutes or until it turns slightly gold-brown.
- Remove the pizza from the oven and evenly spread the green pesto as a base. Place the cherry tomatoes, mushrooms, sundried tomatoes, rosemary, goats cheese and parmesan on top and return to the oven for another 10-15 minutes.
- Serve with fresh arugula and proudly tap your shoulder – you are a pizza baker now!