for the pizza base 120g strong white flour 150 wholegrain spelt flour 30g rye flour 5g sea salt 110g sourdough starter 140g warm water 25g olive oil
for the kale pesto 200g kale 8g yeast flakes 100g pumpkin seeds raw 12g lemon juice 100g olive oil 160g rapeseed oil 10g dolcedi 6g garlic for the pickled shallot 29g cider vinegar 15g dolcedi 1g sea salt 4g beetroot juice 20g shallots sliced in rings
for the roasted squash 4-8 thin slices of squash (depending on the size) olive oil salt pepper
for the kale crisps A handful of kale olive oil salt and pepper
At Farmacy we only use Organic produce. Whenever we can get UK squash and kale we will use that.
We have just started growing kale at our own Farmacy Farm so we look forward to harvesting that! We are a plant-based restaurant with sustainability at the forefront of everything we do. But whilst sustainable ingredients are a must – so is taste! Nothing gets on our menu just because it’s plant based or sustainable, it gets on our menu because it’s delicious, like this seasonal pizza.
Mix all dry ingredients, add in all the wet ingredients and knead in the mixer. When ready knead with hands into a tight ball and leave to rest in oil-greased bowl for 1.5h. Roll 110g for one pizza.
For the kale pesto, put all ingredients in a blender and mix till smooth.
For the pickled shallots, put all of the ingredients together. Allow 10-15 minutes before serving for the flavour of from the pickling liquor to develop.
For the roasted squash, drizzle the squash with olive oil and season with salt and pepper. Roast in an oven at 200 degrees for 15 minutes.
For the kale chips, drizzle the kale with olive oil and season with salt and pepper. Roast with the squash but take out of the oven after 10 minutes.
To finish the pizza, roll out your pizza dough with a rolling pin, spread pesto on base, add the squash, chilli and shallots.
Cook for 6-8 minutes (depending on thickness of base) at 290 degrees.
Top with the kale crisps and serve.