Bitter rocket and piquant caperberries sprinkled onto a pepper sauce over a teff millet pastry; Rocket and Caperberry Pizza.
Buckle down. And, bite into something soft and mouth-watering.
This dish will topple your belief that vegan food can be so incredibly easy to make.
When to Make:
Make this:
- when you want to get the kids involved in the kitchen. It’s the perfect family baking day. And, particularly when you can enjoy the fruits of their labour afterwards
- when you’re looking for a quick and easy pizza option after a rugby match
- when you want to recapture your moments in Italy at the local pizzeria gorging on fresh pizza
What Inspired Me:
My love affair with Rocket and Caperberry Pizza began during a trip to Rome with my parents, where we stumbled upon a local Italian deli that served the freshest caperberries. I was immediately drawn to the contrast between the peppery flavour of rocket and the sharp, zesty taste of caperberries.
Rocket/arugula is a light peppery salad often used in Italian cuisine.
Recipe Highlights:
- Crispy teff millet pastry with a rich pepper sauce
- Bitter rocket and piquant caperberries add a burst of flavour
- Perfect for a family baking day or a quick and easy pizza option
- Vegan and gluten-free, making it perfect for a crowd
What equipment to use:
For this recipe, I suggest:
High-speed blender
Oven
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- For pizza base
- 200ml filtered water
- 1tsp dry yeast
- 1tsp raw unrefined cane sugar
- 100g millet
- 100g teff flour
- 50g tapioca flour
- 15g oats
- 10g flaxseeds
- 1tsp xanthan gum
- Pinch of salt
- 25ml olive oil
- For topping
- 200g roasted red peppers, charred black skin taken off (or use ready-made jar, if pushed for time)
- 1tbs pomegranate molasses
- 1 clove of garlic
- Pinch of salt
- 80g caperberries
- 50g rocket salad
Instructions
- Place lukewarm water into a large mixing bowl. Add in the sugar and yeast and set to one side for about 20 minutes.
- In a high-speed food processor ground the millet, oats and flaxseeds. Transfer to the fermenting yeast mixture. Add in the teff and tapioca flours, xanthan gum and salt. Use a spatula to form a dough. Cover and set to one side for 20 minutes.
- Either divide the dough into 4 equally weighed measures or make your own large pizza. Using the palm of your hands, roll into a ball and then pat into circle(s). Pour olive oil over the pizza dough and knead into the dough. Set to one side for an hour.
- Preheat oven to 180 degrees Celsius or if a convection oven to. 160 degrees Celsius.
- In a food processor mix together the red peppers, garlic and salt until smooth. Transfer to a bowl and set to one side.
- Using a pastry brush, line a baking tray with parchment and then olive oil on top.
- Pour the pepper sauce over the risen dough. Use a pastry spatula to smooth over into the centre of the dough. Drizzle over the caperberries.
- Bake in the oven for 20 minutes.
- Remove from the oven and sprinkle over the rocket. Serve immediately.