I know, I had you at pizza, and you'll never leave once you've tasted this healthy take on an ol' school favourite. My love for pizza started early, in 1971 to be precise. 'What was this round flying salty saucer like bread thing?' my five year old self wondered as I spat out an anchovy. While my taste for whole anchovies never evolved, my love for the original flatlay has never died. On Lygon street in Melbourne around 1977 pizza burst into my childhood and that shredded ham was the shag pile of my youth. This continued to thrive late into my teens at Pinocchio's Pizza on Toorak Road until the ham shag endured cut backs and resizing. Next thing we knew rectangular gourmet pizza had landed - think walnuts, blue cheese and sun-dried tomatoes - and the market was cornered. Here in Byron Bay pizza just ain't the same, however the locals just love the wood fired goodness and there's a bounty of local produce just waiting for an idea. So here's one with no dough that I prepared earlier - let's call it Sammy's breakfast pizza.
This deliciously warming Ayurvedic gluten-free breakfast idea came from my good friend Brenda when she owned Mondo Organics in Brisbane. I've tweaked it a little to suit what was in my pantry today. The perfect brekky after Sunday morning yoga and a great way to start your surfing day. Rolled rice is available at most good food stores and organic outlets. Best to use fresh turmeric for its antioxidant properties and up to you whether you want yoghurt too. I prefer mine with a squeeze of lime. Om Shanti.
1 bunch of spring onions, finely chopped
250 g minced beef
250 g minced pork
20 g grated ginger
1 egg
2 tsps. roasted sesame oil
1 tbsp. cornflour, plus extra for dusting
sunflower oil, for shallow frying
1 tbsp. white sesame seeds
salt and ground white pepper
For the sweet ginger sauce:
30 g grated ginger
3 tbsps. soy sauce
125 ml dashi stock or 1 tsp instant dashi powder mixed with water
2 tbsps. sugar
3 tbsps. mirin
3 tbsps. rice vinegar
1 tsp cornflour
