Father’s Day feast Cook up a storm

Pizza from scratch

Serving your pizza on timber boards gives an authentic rustic Italian look

Tip Bread and pizza flour is available from supermarkets. Substitute with gluten-free plain or bread flour if necessary

Vegan margherita pizza

Father’s Day feast

Whether you’re using a dedicated woodfired oven or just a pizza stone, treat Dad to a seriously yummy slice made from scratch

Upper crust

Timber, linen and fresh ingredients make for an unfussy and appetising spread Above: Mimosa ‘Alum Solaris’ 220cm x 90cm aluminium slat dining table in White, $399, I/N: 0260504. Tablecloth and napkin, Papaya, papaya.com.au. Bowl, Kmart, kmart.com.au. All other products, stylist’s own.

Pizza dough

Makes 2 thin bases or 1 thick ¡ 2 cups bread and pizza flour, plus extra for dusting (see Tip, left) ¡ 7g sachet dry yeast ¡ 1 tsp caster sugar ¡ ½ tsp salt ¡ ¾-1 cup warm water ¡ 2 tbsp olive oil, plus extra for greasing

1 Sift flour into a large bowl, then stir in yeast, sugar and salt. Add ¾ cup warm water and oil and mix to a soft dough. Add some extra water if too dry. Knead on a lightly floured surface for 5 minutes until smooth and elastic. 2 Put dough into a lightly oiled bowl. Cover and rest in a warm place until doubled in size (about 1 hour). 3 Prepare and preheat pizza oven according to the manufacturer’s instructions or place a pizza stone in a fan-forced oven while it is preheating to 220°C. 4 Dust 2 large oven slides with flour. Punch down dough and turn out on a floured surface. Shape into a ball without overworking. Cut dough in half for 2 thin bases or leave whole for a thick base. (Make double quantity of dough to make 2 thick-base pizzas.) 5 Roll out 2 pieces of dough on a lightly floured surface to 25cm rounds for thin crust or whole dough to 32cm for thick crust. Place each on a prepared tray. 6 Once assembled with toppings, slide pizzas onto hot floor in pizza oven and cook for about 4 minutes or until crisp on the base, golden and bubbling; or in oven on trays for 6 minutes to firm up base, then loosen and slide pizza onto hot pizza stone in oven for a further 12 minutes to finish baking, for a crisp crust.

Vegan margherita

Makes 2 ¡ ¾ cup pizza sauce ¡ Pizza dough (see first recipe) ¡ 2 Roma tomatoes, thinly sliced ¡ 200g heirloom cherry tomatoes, halved ¡ ¼ cup torn basil leaves, plus extra leaves to garnish ¡ 200g dairy-free grated mozzarella cheese (see Tip, below)

1 Spread sauce evenly over 2 pizza bases leaving a 1cm border. Spread tomatoes and cherry tomatoes over the top. Top with basil and sprinkle with cheese. 2 Cook pizzas following Step 6 in first recipe. Garnish with extra basil leaves to serve. Tip: Dairy-free (vegan) mozzarella is available from supermarkets and specialty food stores.

Chicken parmigiana pizza

Middle Eastern lamb pizza

Chicken parmigiana pizza

Makes 2 ¡ ¼ cup vegetable oil ¡ 3 x 200g pieces crumbed chicken schnitzel ¡ ¾ cup Napolitana pasta sauce ¡ Pizza dough (see first recipe) ¡ ⅔ cup grated parmesan ¡ 150g thinly sliced ham, shredded ¡ 150g cherry tomatoes, halved ¡ ¼ cup torn basil leaves, plus extra leaves to garnish ¡ 500g mozzarella ball, sliced ¡ 1½ cups grated pizza cheese

1 Heat oil in a large, non-stick frying pan over a medium heat. Cook schnitzel on both sides until cooked through and lightly golden. Drain on paper towel. Cut into large pieces. 2 Spread pasta sauce evenly over 2 pizza bases, leaving a 1cm border. Sprinkle over parmesan. Top with schnitzel, ham, tomatoes and basil. Place slices of mozzarella on top. Sprinkle with cheese. 3 Cook pizzas following Step 6 in first recipe. Serve garnished with extra basil leaves.

Above, left: Serving board, Kmart. Above, right: Dinner set, Myer, myer.com.au. Bowls, Kmart. Grazing board, Saardé, saarde.com. All other products, stylist’s own. Some products are not available at all Bunnings stores, but may be ordered.

Middle Eastern lamb pizza

Makes 2 ¡ 500g lamb mince ¡ 1 tbsp harissa paste ¡ 1 tbsp harissa spice mix ¡ ½ tsp salt ¡ 2 garlic cloves, crushed ¡ Pizza dough (see first recipe) ¡ ⅓ cup tomato pesto ¡ 1 tomato, deseeded, finely chopped ¡ ½ red onion, finely chopped ¡ ¼ cup toasted pine nuts ¡ 100g Danish feta ¡ 1 cup Greek yoghurt ¡ 2 tbsp lemon juice ¡ Mint leaves, to garnish 1 Heat a large, non-stick frying pan over a medium-high heat. Add mince, break up lumps with a wooden spoon until it has changed colour. Add harissa paste, spice mix, salt and garlic and cook, stirring, for 5 minutes until browned. 2 Roll pizza dough into 2 oval pizzas, 40cm x 20cm. Spread pesto evenly over bases, leaving a 1cm border. Spread lamb mixture over. Sprinkle with tomato, onion and pine nuts. Break up feta and sprinkle on top. 3 Cook pizzas following Step 6 in first recipe. Combine yoghurt and lemon juice and drizzle over to serve. Sprinkle with mint leaves to garnish. 

Spanish potato and chorizo pizza

Makes 2 ¡ 850g brushed potatoes, peeled, cut into 2cm pieces ¡ ¼ cup olive oil ¡ 2 tsp smoked paprika ¡ 1/2 tsp salt ¡ 2 garlic cloves, crushed ¡ 1 tbsp roughly chopped oregano, plus extra for garnish ¡ 2 (250g) chorizo, thinly sliced ¡ ⅓ cup pizza sauce ¡ Pizza dough (see first recipe) ¡ 1 red onion, thinly sliced ¡ 11/2 cups grated pizza cheese ¡ ⅓ cup roasted red capsicum strips, drained ¡ Rocket leaves and garlic aioli, to serve 1 Place potatoes in a microwave-safe dish. Pour ¼ cup water over. Cover with a lid or plastic wrap and microwave on high for 5 minutes or until tender. Drain well. Pat potato dry on paper towel. 2 Heat oil in a large, non-stick frying pan over a medium-high heat. Add potatoes and cook, stirring, for 5 minutes. Sprinkle smoked paprika, salt, garlic and oregano over. Cook, stirring occasionally, for 5 minutes or until golden. Remove from pan. 3 Add chorizo to same pan and cook for 2 minutes or until just beginning to colour. Remove. 4 Spread sauce evenly over 2 pizza bases, leaving a 1cm border. Sprinkle with potato, chorizo, onion, cheese and capsicum. 5 Cook pizzas following Step 6 in first recipe. Garnish with rocket and serve with aioli.

Spanish potato and chorizo pizza

Above, left: Mimosa ‘Alum Solaris’ 220cm x 90cm aluminium slat dining table in White, $399, I/N: 0260504. Dinner set, Myer. Napkin, Papaya. Shallow bowl, Robert Gordon, robertgordon australia.com. Bowl, Kmart. Above, right: Tablecloth, Papaya. All other products, stylist’s own. Some products are not available at all Bunnings stores, but may be ordered. Spring tabouli

Spring tabouli

Serves 6 ¡ ¾ cup white quinoa ¡ 2 bunches asparagus, trimmed, cut into 3cm pieces ¡ 1 cup (130g) edamame beans, thawed (see Tip, below) ¡ 4 green onions, trimmed and thinly sliced ¡ ¾ cup chopped Italian parsley ¡ ⅓ cup coarsely chopped dill ¡ 2 tbsp toasted sesame seeds ¡ 2 pieces preserved lemon ¡ 2 tbsp lemon juice ¡ ¼ cup olive oil ¡ 1 avocado, chopped

1 Rinse quinoa and put in a saucepan with 11/2 cups of water. Bring to a simmer, reduce to low, cover and cook for 10-12 minutes or until tender and liquid has absorbed. Drain, allow to cool. 2 Pour boiling water over asparagus and stand for 3 minutes. Drain, cool under cold water and drain again. 3 Combine quinoa, asparagus, edamame, onions, parsley, dill and sesame seeds in a large bowl. 4 Discard flesh from preserved lemon then finely chop the rind. Combine rind, lemon juice and oil in a small jug. Season with salt and pepper. Spoon salad into a serving bowl and sprinkle avocado on top. Pour dressing over and toss gently to serve. Tip: Edamame (baby soy beans) are available frozen in supermarkets. They are ready to eat once thawed. You can use green baby peas instead – cook frozen peas in boiling water for 2 minutes, drain and cool.

If making a jug of mocktail, pre-chill glasses by filling with ice, stirring and discarding before pouring the drinks

Ginger beer sangria mocktail

Above: Mimosa ‘Malibu’ 45cm x 45cm x 45cm timber side table, $79.98, I/N: 3190284. Glasses, Papaya. Bowl, Robert Gordon. Above, right, and below: Tablecloth, Papaya. Dinner set, Myer. Bowls, Kmart. All other products, stylist’s own.

Ginger beer sangria mocktail

Serves 8 ¡ Ice cubes ¡ 1.2L ginger beer ¡ ¼ cup raspberry cordial (see Tip, below) ¡ Mint sprigs and leaves ¡ 500ml freshly squeezed and strained orange juice ¡ 6 strawberries, hulled, cut into wedges ¡ 1 small green apple, quartered, cored, thinly sliced ¡ 4 passionfruit, halved

1 Put a handful of ice cubes in 8 large glasses. Pour ginger beer evenly into each glass. Top with a dash of cordial. Place a few mint leaves into each glass. Top with orange juice, without stirring, so different coloured layers are visible. 2 Place strawberries and some of the apple slices into each drink. Spoon pulp from half a passionfruit on the top of each one. Decorate with extra apple slices and mint leaves. Serve with a swizzle stick to stir. Tip: If raspberry cordial is too sweet for your taste, try using pink grapefruit cordial. If making in a large jug or drinks dispenser, pour ginger beer into vessel. Throw in handfuls of ice. Pour in cordial and stir. Add some mint sprigs. Top up with orange juice, without stirring. Depending on size of jug, top with desired amount of strawberry wedges and apple slices. Scoop the pulp from 2 passionfruit on top and decorate with mint leaves.

Three cheese and spinach pizza

Makes 2 ¡ ⅓ cup semi-dried cherry tomatoes in oil ¡ 3 garlic cloves, crushed ¡ Pizza dough (see first recipe) ¡ 2½ cups grated pizza cheese ¡ 250g frozen spinach, thawed ¡ 200g Danish feta, crumbled ¡ 200g tub bocconcini, drained ¡ ½ cup pitted kalamata olives

1 Drain ¼ cup of the oil from tomato jar and reserve. Finely chop tomatoes. Combine reserved oil, tomatoes and garlic and spread over 2 pizza bases. Sprinkle half of the cheese evenly on top. 2 Squeeze water from spinach. Tear spinach and feta over the top of each pizza. Top with torn pieces of bocconcini and olives. 3 Cook pizzas following Step 6 in first recipe. Serve.

Three cheese and spinach pizza Baby cos, walnut and apple salad with creamy dressing

Baby cos, walnut and apple salad with creamy dressing

Serves 6 ¡ 2 baby cos lettuce, trimmed, rinsed ¡ 2 sticks celery, trimmed, thinly sliced ¡ ½ cup toasted walnuts, coarsely chopped ¡ 1 red apple, shredded (see Tip, below) ¡ ¼ cup chopped chives

Dressing ¡ ½ cup buttermilk ¡ 2 tsp Dijon mustard ¡ ⅓ cup mayonnaise ¡ 2 tsp red wine vinegar ¡ 2 tsp lemon juice

1 Cut cos into quarters lengthways and arrange on a serving platter. Sprinkle with celery, walnuts, apple and chives. 2 To make dressing, combine all ingredients in a jar and shake until smooth. Season with salt and pepper. Drizzle dressing over salad to serve. Tip: To shred apple, you can use a mandolin or hand-held vegetable shredding tool, both available in kitchenware stores. Or cut apple quarters into thin slices and chop into matchsticks (julienne). ◆

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Get the most out of your barbecue by using it to cook pizza, using a BBQ Buddy pizza stone. Visit bunnings.com.au/ cook-a-pizza-using-a-bbq