BBQ Walnut ‘Meat’ Pizza

Method

1. Add the flour, yeast and salt to a large mixing bowl. Stir to combine and make a well in the middle. Pour in the water and olive oil and stir to combine, then empty the dough onto a clean work surface. Bring the dough together with your hands and knead for 10 minutes until you can stretch the dough without it tearing (note: you shouldn’t have to flour the work surface – this might make the dough too dry). When you’re ready, lightly oil the mixing bowl you used earlier, add the dough and cover with a slightly damp tea towel. Leave somewhere warm to prove for 45 minutes to an hour or until it has doubled in size.
2. Preheat the oven to 240°C. Lightly punch the air out of the dough and divide it into two pieces. Place one piece underneath the damp tea towel or freeze it for another time. Then drop the other piece of dough in a cast-iron pan (we use a 26cm pan). Use your hands to gently push the dough to the edges of the pan. Then add half of the pizza sauce, using the back of a ladle or spoon to push the sauce to the edges of the base. Sprinkle over half of the cheese, followed by half of the yellow pepper, red pepper, red onion and artichokes. Bake for 17 minutes.
3. Meanwhile, add the walnut meat ingredients to a food processor and blend into a mince-like texture, then leave to one side.
4. Take the pizza out of the oven, scatter half of the walnut meat mixture on top and place the pizza back in the oven for 2-3 minutes.
5. When the pizza is ready, sprinkle over a pinch of chilli flakes, add half a dozen or so fresh basil leaves and drizzle over some olive oil. Slice and serve, then start building the remaining pizza if you’re still hungry!

If you’re making our simple pizza sauce:

1. Add the olive oil to a saucepan on a low-medium heat. As soon as the oil is hot, add the garlic and fry for a minute or two, or until the garlic begins to turn golden. Then add the chopped tomatoes, dried oregano and pinches of salt and pepper. Simmer for 20 minutes, then remove from the heat. Use straight away or store the sauce in the fridge in an airtight container for up to 5 days.