Itʼs got all the good stuff: some vegetables, some fruit, a little meat and some grains – an incredibly tasty and satisfying meal.
Time: 15–20 minutes
4 soured wholegrain pizza bases (recipe here)
extra-virgin olive oil
4 garlic cloves, crushed
ground black pepper
2 zucchini, finely sliced
200 g bacon, finely sliced
10–15 small figs (600–800 g in total), sliced thickly or cut into quarters
1 tablespoon unprocessed honey
½ bunch of basil, leaves picked
Preheat the oven to 250°C fan-forced. Place the pizza bases onto greased baking trays.
To each, add a good glug of oil, some garlic and a pinch of salt and pepper and spread out across the bases. Layer with the zucchini, bacon and figs and finish with a drizzle of honey. Bake for about 12 minutes until everything is just starting to brown and look caramelised.
To serve, transfer the cooked pizzas to wooden boards and sprinkle with freshly torn basil leaves. Cut into slices and enjoy!
Recipe extracted from Grown & Gathered by Matt & Lentil Purbrick. Available now, Plum, RRP $45.