Power Up: Crickets

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Power Up: Crickets

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Jiminy Pizza!

– Ingredients-


  • 2 ¾ cups all-purpose flour (plus extra for dusting)
  • ½ cup cricket powder
  • 2 tsp yeast
  • 2 tsp salt
  • 1 tbsp sugar
  • 1 cup warm water
  • ¼ cup dry white wine at room temperature
  • 2 tbsp plus 1 tsp extra-virgin olive oil


  • 1 cup quartered cherry tomatoes
  • 1 cup asparagus, chopped
  • 1 cup red, orange and yellow peppers, chopped
  • 1 tbsp fresh rosemary, minced
  • 2 small garlic cloves, minced
  • 250 g fresh mozzarella cheese, sliced
– Directions –
  1. Combine the flour, cricket powder, yeast, salt and sugar in a large bowl. Mix well.
  2. Make a well in the centre of the dry ingredients. Add the warm water, wine and olive oil. Use a spoon to mix together, then mix with your hands until the dough comes together and pulls away from the sides of the bowl. Lightly dust a work surface and knead the dough for about five minutes until it is smooth, elastic and only a little sticky.
  3. Oil a large, clean bowl, and add the dough, making sure it is lightly coated in the oil so it won’t stick. Cover with plastic wrap or a tea towel and leave in a warm place to rise until doubled in size (an hour or so).
  4. Divide the dough into four pieces. Shape each into a ball and leave to rest for 15 minutes, loosely covered in a towel or plastic wrap.
  5. Mince the rosemary and garlic. Chop up the cherry tomatoes, asparagus and peppers into bite-sized pieces. (We turned on the barbecue and grilled ours first, although it isn’t necessary to do so.) Slice the cheese and distribute evenly over the pizzas.
  6. Roll or stretch each ball of dough into a 9- or 10-inch circle using a floured rolling pin or your hands.
  7. BBQ (at about 400°) each round for two minutes on one side. Flip and add the toppings. Grill until the cheese is melted and the dough is cooked through.
– Nutritional Analysis –

(per serving) 574 calories, 21% fat, 58% sodium, 29% carbohydrates, 31% fibre, 27 g protein, 6% calcium, 38% iron, 80% vitamin B12

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