November has been a crazy month at our place. Earlier in the month we had Eat.Drink.Blog. which was all-consuming, a couple of weeks later Paul’s sister got married in a beautiful ceremony down at McLaren Vale. To say that I’m feeling a little worse for wear at the moment is a bit of an understatement. The Christmas break cannot come soon enough as far as I’m concerned, I’m looking forward to lots of sleep, some gardening and catching up on some much-needed ‘me time’. I took a bit of time out from all things blogging last week to recoup, clean my house and catch up on some sleep. It felt good to be able to relax and recharge, cook with reckless abandon (!) and just generally switch off.
I thought I would bring you this little ‘pizza’ I threw together for lunch last week using the first of the zucchini harvest for this season. It is simple and delicious, ‘cooked’ under the grill on an unseasonably hot November afternoon. Things are going tremendously well in my garden at the moment, I can’t quite believe it. We had our first forty degree day (that’s about 104F for those in the states) here last week and I was anxious to see how everything would go. Previously when the weather got this crazy I would be out watering every couple of hours and the tomatoes just never seemed to recover. This time around I topped up the reservoir in the morning and arrived home to lush green plants, thriving in the heat in a way I was not expecting, it is really exciting to see just how effective this method of gardening has been for a busy person like myself.
To re-create this pizza at home simply spread a sandwich wrap with some hummus and then layer on your toppings of choice. I’ve been experimenting with lemon myrtle, an Australian native herb, since bringing home a sachet of it from the Good Food and Wine show a couple of months ago. It has a wonderful aroma that pairs well with savoury flavours. A similar alternative might be lemon verbena or lemon thyme – though it won’t be the same.
- 1 wholemeal wrap
- 2 tbspns hommus
- ½ medium-sized zucchini
- 1-2 tbspns verjuice (*optional*)
- 20g feta cheese
- 2 tspn sunflower seeds
- ½ tspn lemon myrtle
- salt & pepper to taste
- garnish: snow pea sprouts
- Turn on grill.
- Lay wrap out flat on an oven tray.
- Thinly slice zucchini into coins and, if using, sprinkle over a little oft he verjuice.
- Spread out hommus onto the base to cover.
- Top with zucchini, a little feta and some sunflower seeds.
- Sprinkle a little lemon myrtle over the top and then season with salt and pepper.
- Pop under the grill for about 10 minutes, until lightly browned.
- Garnish with some snow pea sprouts and serve.