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Homemade Pizzas Featuring Native Australian Flavours

June 15, 2016 By Julie Weatherhead Leave a Comment

Wood Fired Oven

We had a very special family time over the June long weekend. We all worked together to bake pizza in our woodfired oven flavoured with the native food spices of Lemon Myrtle, Mountain Pepper, Native Thyme and Strawberry Gum. These recipes are featured in our new Peppermint Ridge Farm book on growing and cooking with native foods in your own backyard – it will be available soon! We are taking orders for advanced copies if you’re interested.

It is really easy to use these native food plants in your everyday cooking. All of these spices are available right now from the Peppermint Ridge Native Food online store–order and start cooking!

Pizzas

Bush Food Pizza

Start by making up a spice mix that you can use on pretty much any savoury dish. The trick is to add some of the mix right at the end of the cooking by simply sprinkling it over before serving.

Lemon Myrtle Spice Mix

Process together until a fine – 15 large fresh Lemon Myrtle leaves, 10 fresh large Mountain Pepper leaves, 1 clove garlic, 1/4 tsp salt, pinch of ground black pepper.

If using dried leaves use 1 Tbsp Lemon Myrtle and 1/2 Tbsp Mountain Pepper, or 1.5 Tbsp of our Lemon Myrtle + Mountain Pepper Spice Mix (available here).

Strawberry Gum Spice Mix

Replace the Lemon Myrtle with 1 Tbsp dried Strawberry Gum powder.

Pizza Dough

This is the recipe that never fails us here: Makes about 4 large pizzas.

  • 200g medium ground Semolina flour
  • 250g white “tipo 00” flour
  • 2 Tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 1/2 tsp dried yeast
  • 290 mls warm water

Mix and knead until smooth. Place in a bowl and cover with oiled clingfilm and leave to double in size (about 90 minutes).

Pull off handfuls and roll out to cover your pizza pan.

Brush with olive oil, spread over some of our Warrigal Greens pesto or any other pesto and sprinkle over some of the Lemon Myrtle spice mix. Now place your favourite toppings over the base – we used a combination of salami/ham, capsicum, mushroom, onion, pineapple and topped our selection with mozzarella cheese, or we used roasted pumpkin, onion, blue cheese and honey. Bake until the base is golden and the top crisp – around 10 minutes. Sprinkle more spice mix over the cooked pizza and enjoy!

The secret to good pizza is to have the base of the oven very hot and it cooks from underneath as well as from on top. If you don’t have a wood fired oven, a heated pizza stone in your kitchen oven will do the trick. You may need to pre-bake the pizza dough before adding the toppings when using a conventional oven to ensure the center cooks thoroughly.

Making Pizza

For our second pizza we used the Strawberry Gum spice mix with tomato pasta sauce or tomato paste on the base, mix in about 1 tsp of the spice for a small pizza. When the pizza is cooked sprinkle a little more of the Strawberry Gum powder over before serving. Strawberry Gum has an amazing affinity with tomato and will create a wonderful taste experience.

Have fun cooking your pizzas!

Filed Under: Recipes Tagged With: lemon myrtle, Mountain Pepper, Strawberry Gum

About Julie Weatherhead

Julie Weatherhead runs the Living Classroom at Peppermint Ridge Farm, the Cornucopia Living Heritage Centre and the Cornucopia Consulting Group with husband Anthony Hooper. She is an Environmental Scientist and Ecologist who has researched and developed the use of ecosystems to enhance organic vegetable gardening. Julie and Anthony have led workshops at Peppermint Ridge since 1996, teaching others about bush food, organic vegetable gardening and sustainable land management. They have developed unique methods of gardening to save time, water and money.

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HIGHLIGHTING

  • Native Pantry Cooking School Saturday May 14 2022 $160.00 (incl. GST)
  • Tour and Taste Event Sunday June 5 2022 $110.00 – $120.00 (incl. GST)
  • Tour and Taste Event Sunday July 10 2022 $110.00 (incl. GST)

NEWS FROM THE FARM

  • We have limited quantities of freshly picked finger limes available-200g and 500g. PURCHASE HERE!
  • The nursery now stocks a wide range of advanced native food plants including sexed mountain peppers, strawberry gum, lemon myrtle, finger lime and anise myrtle!
  • We provide a complete native food garden design service for schools, early learning centres and community groups. We can assist with plant selection and garden design, through to supply and delivery of plants from our nursery. Our interpretive signs provide valuable information about the plants, adding to the educational value of the gardens.
  • Peppermint Ridge Farm is proud to support the Kat Muscat Fellowship. The fellowship provides funding  support to a young writer or editor. https://expressmedia.org.au/programs/the-kat-muscat-fellowship/
  • Check out this article from Broadsheet https://www.broadsheet.com.au/melbourne/travel/article/bookmark-eight-lesser-known-wonders-gippsland

 

GIFT VOUCHERS

Our gift vouchers are a popular choice if you are looking for a different experience for a friend or loved one. The vouchers can be used for our regular tour and taste lunches, Native Pantry cooking classes, to purchase native food plants from the nursery, native food spices and teas or our book, Australian Native Food Harvest.

Contact us to arrange gift vouchers.

Australian Native Food Harvest by Julie Weatherhead
Australian Native Food Harvest: a guide for the passionate cook and gardener. Purchase online now!

PRESENTATIONS ON NATIVE BUSHFOODS

Our presentations to libraries and community groups provide an opportunity to learn more about Australia’s wonderful native food plants:

  • history of native food plants
  • plants that grow best in your garden
  • growing and propagating native food plants
  • culinary uses

We also attend a number of field days, garden expos and festivals across Victoria.

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Peppermint Ridge Farm acknowledges the Kulin Nation of peoples as the first inhabitants and the traditional custodians of this land where we live, learn and work.

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