Serves 4–8 as a starter, 2 as a main
- 2 medium heads garlic
- 5 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground nutmeg
- 1∕4 tsp ground cinnamon
- Pinch of ground allspice
- ½ yellow onion, cut into 8 wedges
- 1 medium sweet potato, peeled and sliced into 3 mm (1∕8 in) rounds
- 1 medium courgette, sliced into 3 mm (1∕8 in) rounds
- 50g (1∕4 cup) whole curly green kale leaves (with stalks removed)
- 1∕4 tsp freshly ground black pepper Pesto
- 4 tbsp extra virgin olive oil
- 1 ½ tbsp fresh lemon juice, plus extra to taste
- 50g (2 cups) flat-leaf parsley leaves (about 1 large bunch)
- 40g (1 cup) coriander leaves (about 1 large bunch)
- 10g (1∕3 cup) mint leaves
- 35g (1∕4 cup) dry-toasted pine nuts
- 1 tsp white miso paste, plus extra to taste
- 1 tsp deseeded and finely chopped green chilli, plus extra to taste
- 1 tsp finely chopped garlic (about 1 clove), plus extra to taste
- 1∕4 tsp salt, plus extra to taste
- Pinch of freshly ground black pepper, plus extra to taste
- 1 tbsp extra virgin olive oil
- 2 thin, gluten-free, vegan or regular pizza crusts (20–25 cm/8–10 in each), prebaked if packet instructs to do so
- 1 tbsp finely chopped flat-leaf parsley
- 3 tbsp dry-toasted pine nuts
- 1∕4 tsp finely grated lemon zest, plus extra to taste
- 1∕4 tsp chilli flakes, plus extra to taste
- Preheat the oven to 200°C (400°F/gas mark 6). Remove the papery outer layers from the heads of garlic, leaving them whole, with the cloves connected. Trim 6mm (1∕4 in) off the top of the heads to expose the cloves. Drizzle each head with 1 teaspoon of the olive oil and sprinkle with a pinch of salt. Wrap the heads separately in baking paper, then in foil and roast for 40–60 minutes until tender. Allow to cool, then squeeze the garlic pulp out of the skins. You should have 3–4 tablespoons of roasted garlic. Set aside.
- To prepare the vegetables, in a large bowl, mix together ½ teaspoon of salt and the spices, then stir in 3 tablespoons of the olive oil. Add the onion, sweet potato and courgette and massage the spiced oil into the vegetables until evenly coated. Lay the vegetables in a single layer on a prepared baking sheet and roast for about 25 minutes until tender and starting to brown. Remove from the oven and allow to cool.
- Meanwhile, toss the kale in a bowl with 4 teaspoons of the olive oil, the black pepper and 1∕8 teaspoon of salt. Lay the kale leaves in a single layer on a second prepared baking sheet and roast for 10–12 minutes until crispy. Remove from the oven and allow to cool.
- While the vegetables are roasting, make the pesto. Throw all of the pesto ingredients into your blender and blast on high for 30–60 seconds until well combined. For conventional blenders you may have to stop the machine, scrape down the sides of the container and add 1 tablespoon of water (or more) to get the mixture to blend. Tweak the miso paste, chilli, garlic, salt and black pepper to taste. Set aside.
- Reduce the oven temperature to 190°C (375°F/gas mark 5).
- To assemble the pizzas, use a pastry brush to smear 1½ teaspoons of the olive oil onto each pizza crust. Then spread half of the roasted garlic (about 2 tablespoons) on each. Spread 6 tablespoons of the pesto onto each crust, leaving a 1 cm (½ in) border around the edge. Arrange half of the courgette slices, sweet potato slices and onions over the pesto on each pizza. Sprinkle 1½ tablespoons of the pine nut booster over each.
- Bake the pizzas for 10–20 minutes until the crust is fully cooked and the vegetables are slightly browner. Remove from the oven and allow the pizzas to cool slightly. Sprinkle 1½ teaspoons of the parsley on each pizza, along with 1∕8 teaspoon each of the lemon zest and chilli flake boosters. Scatter half of the kale chips on top of each pizza, slice and serve.
Taken from April 2017 (Issue 25) Vegan Life Magazine
Recipes and images from : The Perfect Blend by Tess Masters Published by Jacqui Small, £16.99