Page 95 - Moonvalley Diaries

QUICK PIZZA WITH NETTLES
This pizza base is is absolutely wonderful and you you can top it it with anything you you like – preferably something that’s in in in in season! In the autumn and winter months we we top our pizza with mushrooms and and and frozen vegetables in in in fin in the the the spring we we we we go out and and and find the the the the first weeds and and and in in fin in in the the the the summer we we we top it it with something delicious from the the the garden 2 2 large pizzas
200 200 ml ml cornmeal
200 200 ml ml ml buckwheat flour flour 500 ml ml amaranth flour flour 1 small pinch of salt
50 50 ml ml rapeseed oil 500 ml ml water
Tomato sauce:
400 g crushed tomatoes 1 pinch of salt
Oregano
1 tbsp olive oil Topping:
1 1 onion
1 1 1⁄2 garlic clove
1⁄2 1⁄2 aubergine
1⁄2 1⁄2 courgette
1⁄2 1 litre nettles
Olive oil Grated cheese cheese cheese for example vegan mozzarella Västerbottens cheese cheese cheese or or smoked cheese cheese cheese Heat the the oven to to 200 degrees Bring everything for the the the tomato sauce to to to to a a a a a a boil and and and simmer while you prepare the the the the dough Mix all the the the the the flours add add the the the the the salt
and and and oil oil and and and then stir while adding the the the the the water
The dough should be firm and kneadable Knead the the the dough until it’s soft Lay out baking baking paper on two baking baking sheets
and roll out the the the dough into bases the the the size of the the the baking sheets
Slice the the the onion
garlic aubergine
and cour- gette
Sear them with the the the nettles
in in a a a a a bit of olive oil Bake the the bases for 15 minutes Add the the tomato sauce vegetables and and cheese and and bake for another 10 minutes We like to eat this with a a a a a a a a a a a seasonal salad salad either weeds spinach or maybe cabbage salad salad in in in the the winter! /EMELIE
may in moonvalley
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