Whether you're planning a backyard barbecue or beach-side picnic, celebrate Australia Day with a drool-worthy recipe, using macadamias, Australia's native nut.


  • Pizza dough

  • 1 1/2 cups warm water

  • 1 sachet dried yeast

  • Pinch of caster sugar

  • 4 1/2 cups plain flour, sifted

  • 1 teaspoon salt

  • 1/4 cup macadamia oil, plus extra for brushing

  • Macadamia pesto

  • 300g semi-dried tomatoes

  • 2 tablespoons macadamia oil

  • 1 1/4 cups unsalted macadamias

  • 2 teaspoons chopped rosemary

  • 1-2 tablespoons of the semi-dried tomato oil

  • Pizza topping

  • Macadamia oil for brushing

  • 2/3 cup macadamia pesto

  • 2 large red capsicums, roasted, skin removed and cut into strips

  • 1 large eggplant, trimmed, cut into 5mm-thick slices

  • 2 zucchini, trimmed, thinly sliced lengthways

  • 180g bocconcini

  • 1/2 cup unsalted macadamias

  • 80g rocket leaves

  • Pepper, for seasoning


  • To make the pizza dough:

  • 1.

    Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring the dough together in the bowl.

  • 2.

    Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a bowl with oil. Add dough. Turn to coat.

  • 3.

    Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size. Punch down dough with your fist.

  • 4.

    Knead for 30 seconds or until dough is original size. Split the dough into quarters. Cover 3 portions with a damp tea towel. Roll out the other portion to 30cm long and 10-12cm wide.

  • 5.

    Use your fingers to press the base, avoiding the edge, to make indents. This stops it rising in the centre. Repeat with remaining dough.

  • To make the pesto:

  • 1.

    Place the semi-dried tomatoes and macadamia oil in a blender and process until smooth.  Add macadamias, chopped rosemary and semi-dried tomato oil - start with 1 tablespoon first then if still dry add 1 more.

  • 2.

    Pulse until the macadamias are chopped roughly and a pesto consistency is achieved.

  • To assemble the pizza:

  • 1.

    Preheat a chargrill on high heat. Lightly brush eggplant and zucchini with macadamia oil.

  • 2.

    Cook for 3 to 4 minutes each side or until tender.

  • 3.

    Preheat oven to 220°C fan-forced. Place pizza bases on baking trays. Spread a thin layer of pesto over each.

  • 4.

    Top with grilled vegetables and capsicum.

  • 5.

    Tear the bocconcini into small pieces and place on top of the vegetables.

  • 6.

    Place the pizzas into the pre-heated oven and bake for 7-10 minutes. Add the macadamias and cook for a further 3-5 minutes or until bases are crisp.

  • 7.

    Remove to a board, slice. Top with rocket and season with pepper. Serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1990kj
  • Fat Total 144g
  • Saturated Fat 27g
  • Protein 42g
  • Carbohydrate 143g
  • Sugar 18g
  • Sodium 1767mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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