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It gives me the upmost pleasure to introduce a wonderful site to you… In The Making By Belén. Belén is not only a a phenomenal photographer, stylist and yogi but she creates the most exquisite meals for us mere mortals to re-create. I honestly can’t convey how much she perfects simplistic beauty- i believe i even went so far as to refer to one of her dishes as ethereal.  Everything from her layout to her parred down recipes are breathlessly easy and more to the point, absolutely delicious.

The most recent of Belén’s recipe i have made is also possibly one of the best to come out of our wee kitchen- Countryside Pizza. Yes, the name reflects the essence of the dish- pure, clean, earthy fayre. I will give you the link to the recipe directly (here) and strongly recommend you make it to her specifications. However, me being me, i had to play around with it a bit. Namely, i kept the entire dish RAW and created my own pesto (mostly because it has been a while since we enjoyed some of the wild garlic and nettles hiding in our freezer).


What i think really makes this dish, the key element i didn’t dare to change, is the base. Rich and moreish but with the remarkable ability to leave you feeling light and nourished. Thats a perfect pizza in my book.

(Serves 2-4, RAW, Vegan, Gluten free)
For the topping:

  • 1 Courgette, finely sliced
  • 1 cob of Corn, kernels
  • 2 handfuls of Kale
  • 2 handfuls of Yellow and Red Tomatoes
  • fresh Basil and Oregano, to decorate
  • juice of 1 Lemon
  • pinch of Sea Salt
  1. Combine all the ingredients in a bowl (reserve the tomatoes for later)
  2. Massage the vegetables for 5 minutes and leave to soften for a few hours (at least 2)
  3. Meanwhile, make the base…

For the base:

  • 1/2 cup flax seeds
  • 1 cup Sunflower seeds
  • 1/2 cup Pumpkin Seeds
  • (i also added 2 tbsp Chia seeds- optional)
  • 1/2 cup Hazelnuts
  • 10 Sundried Tomatoes (soaked for a few hours)
  • 1/2 Red Onion
  • 2 tbsp Water
  • pinch of Sea Salt
  • handful of both Basil & Oregano leaves
  1. Mix all ingredients then add to a food processor
  2. Blitz until fairly uniform
  3. Use your hands to press out the “dough” onto a sheet of baking parchment (i used a rolling pin to get an even surface)
  4. Dehydrate for 4 hours
  5. Spread the pesto onto the base (I just made a simple one with wild garlic, nettles, olive oil and salt, blended until smooth) then arrange the vegetables on top, along with the tomatoes
  6. Dehydrate for a further two hours

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